I love Chocolate & Zucchini's recipe for carrot and avocado salad.
I also love Mark Bittman, his recipes always call for things I already have in the house, and they encourage improvisation.
I'm glad he's put out a vegetarian cookbook--we need more good ones.
Thanks to everyone for commenting and congrats to our winners:
contazia
aeschylus
m0pngl0w
threedogkitchen
beegoode
Pasta with simple basil pesto solves a multitude of problems.
okay so my favorite vegetarian recipe is my grandmother's dafina ( a moroccan jewish sabbath dish). it's usually made with a calf's foot but because my mother won't eat red meat, my grandmother makes it for her with wheatberries. essentially you add layered slices of onion, potato, sweet potato, cinnamon, paprika, a cup and a half of wheatberries tied up in a cheesecloth bag, a whole garlic bulb (unpeeled), raw eggs (in their shells), some olive oil and some water, put it all in a slow cooker and let it simmer for about 14-16 hours. by the next day everything has browned and caramelized so deeply even meat lovers go nuts for the dish. the eggs turn dark brown inside and the paprika gives everything a smoky flavor.
gah! i'm so homesick!
when i'm feeling out of sorts and not quite right or if i just want some comfort food i make a batch of stir fry.
i pretty much always use the same ingredients: 4 or 5 cloves of garlic, minced; minced chilies (scotch bonnet if i can get it or jalapenos if not); minced ginger -- saute these in a generous glug of olive oil. then add 1 block firm tofu, cut into cubes. sprinkle on dried basil and a good glug of soy sauce -- i use pearl river xtra dark. let this cook for a couple of minutes and then add a couple of handfuls sliced shitake mushrooms. finally, add a bunch of chopped greens -- my faves in order of preference are: curly kale, red chard, beet greens, cavolo nero, spring greens. add a dash of rice vinegar and 1/4 cup water and cover to let the greens steam until tender. when the greens are as you like them sprinkle on some gomaiso, and nutritional yeast and eat on top of a bowl of fluffy brown rice. if you're feeling indulgent add a spoon of greek yogurt on top. HEAVEN!
Roasted cauliflower with Dukkah!
black bean burgers with spinach
Spinach Panade, w/ veg stock, inspired by the Zuni cookbook.
My current favorite is this pasta I made not long ago- Penne with Roasted Vegetables and Goat Cheese.
Black figs with basil, olive oil and balsamic, perched on grilled bread covered in chevre.
Awesome mix of tart, savory, and sweet. Not to mention crunchy and soft.
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