Category Archives: Vegetarian

Ratatouille

Ratatouille is a rustic garden dish.  It’s meant to be fast and savory without a lot of flair.  Making it fancy is putting lipstick on a pig.  Anyone who says different’s a poseur.  [So there!]

Choke

The following is a basic recipe.  It can be spiced up by adding bell pepper and garlic or a hot pepper.   But remember, overcomplicating this recipe will destroy it.  It will look prettier but taste worse.

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Filed under Sides, Vegetarian

Frittata

Frittata’s nothing more than a quiche without crust.  But its eggs.   And the weird thing about eggs is that, even though they can be made any one of a thousand ways, people are fixated on what they consider to be the best way to cook them.  Don’t believe me?  If you’re ever in a room with two cooks, ask them for guidance on the best way to poach an egg.  Just don’t do it when kids are around.

So play with this and come up with something that works for you.  The neatest thing about this recipe’s that, with a little practice, it can be done entirely on autopilot and early in the morning.

 Nothing Special to Look at

Nothing Special to Look at

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Filed under Main Courses, Vegetarian

Crepes [by Table Daughter]

Crepes (Serves six)

For breakfast, lunch, dinner or any special occasion.

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Filed under Baking, Table Daughter, Vegetarian

Fillo Veggie Rolls

This is another great addition for the holidays.  It’s also deceptive.  Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.

deceptively easy

In addition, fillo is vegan.  This can serve as a main course for vegetarians or a side for everyone else.

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Vegetarian Shepherd’s Pie

For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate.  This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.

great as a main course or side dish

If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.

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Potato Pancakes

Food processors cut down the prep time for this from hours to minutes.  Potato pancakes, or latkes, are great as a main course or side.  And like anything fried, they’re just as good as leftovers.

an all-time favorite

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Vegetable Stew

There are two rules for any stew:  cook aromatics first (in this case celery, carrot, onion & garlic) and use dry wine.  And here’s a personal preference….  Use root vegetables for thickness instead of a roux or corn starch.

crusty bread completes the meal

This is a basic recipe.  The essentials are aromatic vegetables, stock and wine.  The rest is up to your discretion.  You’ll want to make more than you can eat immediately so that there’s something in the freezer for later.

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Filed under Main Courses, Soups & Stews, Vegetarian