Posts Tagged ‘vegan’
Asian food, food, gluten-free, recipes, Thai food, vegan, vegetarian
In Other Asian Foods on March 12, 2010 at pm
Thai green curry is spicier than the red and yellow curries. (See my Thai Red Curry post.) I know this green curry doesn’t look very appetizing – in fact, I served it as “swamp sludge” at a Halloween party once 😉 – but it’s my personal favourite thai dish. Sometimes I make this vegetarian and it’s the only vegetarian dish that doesn’t leave me craving meat. I ate the eggplant and bamboo shoot green curry dish at a local Thai and Cambodian restaurant every day for about a month before I finally stopped being lazy and figured out how to make it myself. Thai curries are incredibly easy to make at home and, like a Chinese stir fry, you can use any combination of meat and vegetables you happen to have on hand. These freeze well too.
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Chinese food, food, gluten-free, recipes, vegan, vegetarian
In Asian, Soups, Soups and Salads on February 27, 2010 at pm
Hot and sour soup originated in Szechuan, a region in China. It’s one of my sister’s favourite foods and unfortunately, it’s incredibly difficult to find a restaurant that serves a truly authentic (and delicious) hot and sour soup. Luckily, it’s very easy to make at home. My family loves it when I make this soup and they can’t get enough of it. 🙂 You could easily make this a vegetarian or vegan soup by omitting the pork and egg, and by using vegetable broth instead of chicken broth.
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Asian food, food, gluten-free, recipes, Thai food, vegan, vegetarian
In Other Asian Foods on February 26, 2010 at pm
Thai red curry is spicier than yellow curry but milder than the green (link to my green curry recipe here). These are incredibly easy to make and like Chinese stir fries, you can pretty much throw in any meat and/or vegetables that you happen to have around. I like to make these with chicken and at least 2 types of differently coloured vegetables. Personally, my favourite thing to put into a thai red curry is fresh Japanese enoki mushrooms. This curry is great when made to be vegetarian/vegan too.
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food, gluten-free, Indian, recipes, vegan, vegetarian
In Indian on February 20, 2010 at pm
I rarely eat cauliflower because I find it so tasteless. When a creamy, cheesy, cauliflower gratin that I made still wasn’t enough to change my mind, I gave up on this vegetable for a long time. But I recently read about the nutrition and health benefits of cauliflower, so I thought it was time to give it another chance. While searching for interesting ways to cook it, I found aloo gobi, an Indian spiced potato and cauliflower dish. It was perfect because I just happened to be binge-cooking indian this month. This dish still wasn’t enough to make me crave cauliflower, but it’s a great side to a curry meat dish (and Ed loved it), so I’ll definitely make it again. See here for tips on how to get the most flavour out of your Indian spices.
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food, gluten-free, Indian, recipes, vegan, vegetarian
In Indian on February 9, 2010 at pm
I tried mushroom bhaji for the first time recently when a friend ordered take out from an Indian restaurant that’s pretty well known in Ontario. It was simple, delicious and oily. So I set out to make my own (for a fraction of the cost). I tried traditional recipes with and without tomato; with and without fenugreek (which isn’t in most traditional recipes but was in the restaurant’s version); a variation using curry powder; and a traditional thick sauce versus a slightly watery sauce (like the one served at Curry Original’s in Kingston, ON). Here’s my favourite mushroom bhaji recipe. See here for tips on how to get the most flavour out of your Indian spices.
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Chinese food, food, gluten-free, recipes, vegan, vegetarian
In Dim Sum on January 29, 2010 at am
When I discovered how easy it is to make taro cake (link here), it only made sense to try turnip cake next. This is very similar to the dim sum they serve in the restaurants. Personally I like turnip cake much more than taro cake. I revised this recipe and improved it for Chinese New Year, February 2011. (The original photo that was posted is at the bottom of this post.) If you have leftover daikon radish, see here for a list of other recipes.
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food, gluten-free, recipes, vegan, vegetarian
In Soups and Salads on January 29, 2010 at am
If you try this recipe, I definitely suggest using the sour cream, bacon and green onion because those make a huge difference to the experience of this squash soup. Alternatively, for a vegan or vegetarian soup, add a few drops of good balsamic vinegar onto each bowl of soup instead of the bacon and toppings. This makes for a more elegant soup.
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food, gluten-free, recipes, vegan, vegetarian
In Soups and Salads on January 25, 2010 at pm
I love oranges and I love avocados but I never thought to put them together. I got the idea from Premiere Moisson in Quebec.
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Cooking with Alison 
