All posts tagged vegetarian

  • Savory sweet potato & chickpea wraps

    I was complaining to a friend this week about how all the vegetarian recipes I’ve made recently taste people who are diets trying to pretend they’ve made something good. Christy was surprised to hear this because she’s started cooking vegan this year and has had some really delicious recipes.

    Me: please share your secrets with me!

    Christy: Vegan thanksgiving wraps from Minimalist Baker.


    It was so good. It tasted like flavors! It’s the best thing I’ve cooked in a really long time. It also looks really fancy, but isn’t complicated. I feel like I know more about how flavors work now.

    My initial thoughts when I scanned the recipe 1) I was worried that it would be sweet because I saw sweet potatoes, cranberries, and cinnamon (which I associate with cinnamon-sugar, I guess) and 2) that it would be time consuming (though you don’t have to make your own flatbread).

    But then, Christy has never advised me poorly before and: we’re always scrambling to optimize our time, but for what? So we can spend more time staring at our computers? Pish-posh. Let’s do it!

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  • Vegetable soup to combat the cold


    Over winter break I was catching up with family and they were asking me about Pittsburgh and my general life. I told them I rarely go out and usually just bring a lunch & dinner to studio (since I’m usually there for 12 hours). So what do you make? I reflect on my semester and the meals I had made for myself. It was bad. Not in a bad-for-you way, but in a oh-that’s-sad way. A mash up of quinoa or rice plus x. I really do like cooking and always have the best intentions to make something a little less sad. But I usually forget one of the ingredients, time runs away from me, and I usually just end up randomly combining things.

    When I got back this week I decided to maybe eat a little better. But what to eat? It’s funny, you kind of think the only normal things to eat are the things your parents made for you. Unfortunately getting to the Asian market would be a day-long event for me and the public transit system. After searching around I found this recipe for vegetable soup I had saved a while ago.

    Soups seem very complicated to me, but this didn’t seem that bad. And—what, ho!—it turns out it’s just randomly throwing vegetables together in a pot. Perfect.

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  • Tofu + Broccoli + Mushroom stir fry


    I hardly ever cooked in New York—small kitchen, was barely home, etc, etc. Trying to shake off the dust and after a few wonky recipes I think I have one that you might want to put in your mouth! Really, even if you’re a new cook, it’s going to be ok. I hope my directions aren’t intimidating: I’m not that good at writing them anymore.

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  • Quinoa & kale stuffed sweet potatoes

  • Spaghetti with roasted Tomatoes and herbs

    A simple dish, but I think some people forget the awesome power of a few cherry tomatoes. (There are herbs in there, I swear!)

    Spaghetti with roasted Tomatoes and herbs
    (via RealSimple)

    12 ounces spaghetti (3?4 box)
    2 pounds cherry tomatoes (about 6 cups)
    6 cloves garlic, smashed
    3 tablespoons olive oil, plus more for serving
    kosher salt and black pepper
    1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
    shaved Parmesan, for serving

    1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
    2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
    3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
    4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

    NOTE: I roasted some asparagus with the tomatoes just for good measure.

  • Potato, leek, and feta tart

    Potato, leek, and feta tart
    [via RealSimple]

    1 tablespoon olive oil
    2 leeks (white and light green parts), cut into half-moons
    2 small zucchini, cut into half-moons
    kosher salt and black pepper
    1/2 cup crumbled Feta (about 2 ounces)
    2 tablespoons chopped fresh dill
    2 Red Bliss potatoes (8 ounces), thinly sliced
    1 store-bought 9-inch piecrust

    1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
    2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

    A very easy recipe! And a tasty vegetarian dinner that I found in RealSimple’s “6 meatless meals (for meat-lovers)” and I have to say it was indeed filling. Plus, pie crusts are delicious. Period. They have a much better picture, by the way. Enjoyed this for lunch with the always sweet Susan.

  • Vegetarian Tacos

    This the only purposefully vegetarian dish I know how to make, which I got from RealSimple magazine: Vegetarian Tacos With Spinach, Corn, & Goat Cheese. Evan made it first so I knew I liked it, otherwise I am pretty skeptical of vegetarian dishes. It’s yummy!

    I made it for my vegetarian roommate, Katelynd. She insisted she didn’t like tofu. I insisted on making it anyway. (She can’t reject my one vegetarian dish!!)

    Easy tofu tacos
    {Adapted from RealSimple}

    1 tablespoon olive oil
    1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
    1 1/2 teaspoons chili powder
    kosher salt and black pepper
    1 10-ounce package frozen corn (2 cups), thawed
    1 5-ounce package baby spinach (about 6 loosely packed cups)
    8 small corn tortillas, warmed {RealSimple uses flour}
    3/4 cup crumbled fresh goat cheese (3 ounces) {I substituted this with feta cheese, which I like better}
    3/4 cup store-bought refrigerated salsa {I suggest pico de gaya}


    01| Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

    02| Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

    03| Fill the tortillas with the tofu mixture, cheese, and salsa. Enjoy!

    Note: I don’t know about you, but I always have trouble getting corn tortillas to bend without breaking. While putting them in the microwave with a wet towel paper is ok, I think warming them on the pan is the way to go. On medium heat with a dash of oil, warm it on both sides until it’s pliable. With a little bit more oil you can even fry it into that familiar shape. Mmm.