Tag Archives: vegetarian

November 21, 2012 · 4:42 pm

Sweet Potato Gnocchi with Brown-Butter Balsamic Sauce

I’m going to guess that most of you have your Thanksgiving meals all planned out by now. Turkey is defrosting, breadcrumbs are drying for stuffing, and pies are made. (I’m not cooking, so actually none of the above is true for me). If, however, you do not — or you would like an excellent vegetarian entrée for your Thanksgiving (or other fall) meal, I would highly recommend these gnocchi.
I actually found this recipe on Pinterest, which usually I shy away from (I’ve seen far too many of those “Pinterest Fail” pictures, which while hilarious, are usually not what I look for in a recipe), but when I saw that this recipe was from the amazing Aida Mollenkamp, I knew it would be good. And it doesn’t fail to disappoint. I obviously love gnocchi in all forms, and you pretty much only have to mention the words “brown butter” to guarantee that I will want to try it.

On another note, happy Thanksgiving to you all! I hope you all have plans to eat and hang out with family and friends and eat your weight in turkey and mashed potatoes on this most wonderful of holidays.
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October 18, 2012 · 10:22 am

Zucchini Carpaccio

I know, I know. Two zucchini posts in a row. But this carpaccio is so simple and delicious that I had to post it for you all. There might still be some zucchini left at the farmer’s markets, even though it’s now been pretty much taken over by apples and squash. I made this for a quick and easy lunch last weekend, but it would also make an excellent first course for a dinner party. Be sure to use a mandolin (if you have one) to make the slices of zucchini as thin as possible; otherwise, use a very sharp knife so that they are almost transparent. ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

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July 30, 2012 · 9:47 am

Vegetable Summer Rolls

Though I love ordering them at restaurants, for years I have been too intimidated by summer rolls to try to make them myself. The whole wrapping/dipping sauce thing had me convinced that they were much too complicated. However, the other day at the grocery store I spotted some rice paper wrappers while buying fish sauce (a new staple in my apartment) and decided to give it a try. Though the first one I made was a little wonky, to my surprise I quickly got the hang of it and they weren’t too hard to master. A perfect appetizer before Pad Thai, or you could do what A. and I did and just have them for dinner. Continue reading →

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April 23, 2012 · 10:39 am

Sesame Noodles with Tofu

I have to be honest. If I were to write down everything I ate, it would be kind of embarrassing. I would love to say that I eat a salad a day and eat my full 6 servings of fruit, but to be honest, sesame noodles would take up an unproportional amount of space. And living in New York, where amazing noodles of every kind are to be had at pretty much any hour of the day or night, doesn’t really help this addiction. But usually I make my own, and this recipe, adapted from Tyler Florence’s Ultimate cookbook (it REALLY is the ultimate — I swear, everything I have ever made from this cookbook has been outstanding) is perfect for a quick weeknight dinner. I added tofu for some protein, but you could easily substitute that for chicken or shrimp.The sauce would also make a great accompaniment to chicken satay…or raw vegetables. Or just eaten by the spoonful. (But then again, I can never have enough peanut sauce so you probably shouldn’t trust me on this one.) Continue reading →

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February 13, 2012 · 10:01 am

Pad Thai

I love Thai food. However, sometimes I find that takeout options can be sickly sweet, or too oily, or not spicy enough. I decided to take matters into my own hands, and after finding out how easy this recipe is, I might never order pad thai for delivery again. It is also gluten-free, an added bonus to its simplicity and great taste. This can also easily be non-vegetarian by substituting the tofu for shrimp.

Pad Thai (modified from Bon Appétit)

Serves 2-3

8 ounces pad thai rice noodles
3 tablespoons vegetable oil
2 large eggs
1 block tofu, cut into 1-inch cubes
2 cups bean sprouts
6 tablespoons tamarind water, or 3 tablespoons tamarind paste mixed with 3 tablespoons water (I couldn’t find tamarind paste, so I used pomegranate paste to the same effect)
3 tablespoons (or more) Thai fish sauce (nam pla)
3 tablespoons simple syrup
5 scallions, thinly sliced.
1/2 teaspoons red pepper flakes
6 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges
Soak rice noodles in a large bowl in hot water until firm but not soggy, 5-8 minutes. Drain and set aside. Heat oil until shimmering in a large skillet or wok over high heat. Sear tofu until browned on each side, 10- 15 minutes. Add eggs and scramble for 30 seconds. Add noodles, stir for 30 seconds. Stir in bean sprouts, then add tamarind water, fish sauce, simple syrup, scallions, and red pepper flakes. Cook for one minute. Stir in 1 tablespoon crushed peanuts and season with salt and pepper. Serve immediately with extra peanuts, fish sauce, scallions, and lime wedges.

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