vegetarian

My partner is Scottish-Iranian and was sad to miss out on Norooz fare this year. This is an adaptation of the famous herb stew, khoresh e ghormeh sabzi, for these lean times. We found that the addition of vegetable bouillon and beurre manié - mashed butter and flour in equal parts - was a perfect substitute for the flavour and richness normally imparted by chunks of lamb or beef in the khoresh - apart from the absence of chunks of meat themselves I really wouldn't have noticed that this was vegetarian. If you want to make it vegan then feel free to use any vegan butter substitute.

Vegetarian Mapo Tofu is a spicy, savory Sichuan-style dish made with soft tofu, fermented chili bean paste (doubanjiang), garlic, and mushrooms or plant-based protein instead of meat. It’s bold, comforting, and full of umami flavor.

This vegetarian pot pie makes no apologies for its lack of chicken. (Chicken who?) The recipe starts just like the original: Sauté onion, carrots, and celery. Add flour for thickness, then broth (in this case, a DIY bouillon-based one) and milk, which turn into a creamy, savory gravy.

We usually make this green pea dish with chopped lamb pieces, back at home in Turkey. We are currently going through challenging times, forcing us to be creative and come up with novel ideas. I made this dish last night with whatever I could find in my freezer and pantry, peas and root vegetables respectively. It turned out to be a real treat. We devoured this with mixed quinoa rice and plain yoghurt on the side.

Thai Vegetarian Salad with Sunbutter Dressing and Tofu. Filling and balanced tofu salad with a nutty rich dressing.

Sumptuous vegetarian Shepherd's Pie in tomato broth. Can be made vegan by substituting just two ingredients. I'm not one to stick to recipes precisely, so feel free to adjust any ingredient to your taste.

Savory & satiating, this easy to make frittata inspired by French cooking does triple duty as breakfast, lunch or dinner. Made with Asparagus, Spinach, Green Onions, Tomatoes & Potatoes.

When fresh artichokes are sautéed with garlic, chile, lemon zest, fresh thyme, and a splash of white wine, they are one of my favorite things to eat. The secret is that the leftover oil from this process is amazingly flavorful. I decided to use this oil as a foundation for a vegetarian cassoulet. The rich and creamy slow-cooked beans are elevated by the addition of leeks and sorrel, which give this dish a freshness that evokes springtime.

The first time I made dashi I was shocked by how easy it was. Just cover kombu with water, and let it sit. That’s it. No chopping, no simmering, no skimming, and usually no straining.

I had my first arepa from a cart at Bonnaroo, and after 4 days of subsisting on trail mix and only sort of showering, I thought the corn cake was transcendental. Away from music festival land, I am pleased to say these dudes still totally deliver.