Vegetarian 3 results

Remembrance of Moosewood

Recipe: Cauliflower Cheese Soup The vegetarian collective based in Ithaca gave birth to a popular cookbook and launched the career of Molly Katzen back in the 1970s, yet despite changing times, the soup remains the same By Louise Crosby There was a time in my life when I lived with friends in an old farmhouse in the country, with chickens in the yard, a big vegetable garden, and lots of cats. During the week, we drove into the city for jobs or school, but come the weekend, we were back-to-the-landers in plaid shirts and work boots, often congregating in the big homey kitchen at some point in the day to cook a communal meal. A rosy picture, I know, but those are my memories. Our little hippie commune worked out pretty well for awhile. We were all interested in healthy food, and made a lot of beans and brown rice. Unlike now, when new and wonderful cookbooks come out every day, there weren’t as many recipe books to choose from. I mostly remember the Fannie Farmer Cookbook, ...

Tahini Shortbread opens sesame

Recipe: Tahini Shortbread Cookies The pale, nutty paste is a staple in Middle Eastern cuisine, but tahini's smooth, creamy consistency also makes for a dreamy cookie full of good stuff By Louise Crosby Here on this side of the Atlantic, we know tahini best as an ingredient in hummus and baba ghanoush, or as a sauce for falafel and shawarma sandwiches. But in countries of the Middle East, the Mediterranean and beyond, this lovely stuff has been a staple for thousands of years, an indispensable ingredient in countless dishes savoury and sweet. They even put it on ice cream. Just to refresh, tahini is pure sesame paste made from white sesame seeds that are soaked, then hulled, gently roasted, and ground to a silky smooth, creamy consistency. The paste, blended with garlic, lemon juice, salt and cumin, and thinned with a bit of water, becomes tahini sauce, also used in countless ways. The best sesame seeds come from the Humera region of Ethiopia, and the best tahini is emulsif...

Super Bowl: Vegetarian Curry Laksa

Food: Vegetarian Curry Laksa Recipe Whether it's pho, bibimbap or a bucket of ramen, a meal in a bowl offers a mysterious delight, and this recipe for Vegetarian Curry Laksa is a culinary treasure you can eat with a spoon By Louise Crosby There’s something appealing about a meal in a bowl, everything contained in one space, relaxed, easy eating. Think of the Vietnamese dish pho – fragrant broth, rice noodles, vegetables and herbs. Or Korean bibimbap – sizzling rice with meat and assorted vegetables, chili pepper paste and a raw or fried egg served on top. But wait, there’s much, much more. I just got my hands on Lukas Volger’s new (vegetarian) cookbook, simply titled Bowl, and realize that when it comes to this kind of eating, the possibilities are endless. I want to cook this entire collection but for starters settled on this Vegetarian Curry Laksa, laksa being a popular noodle dish sold at hawker stalls in Malaysia, Singapore and Indonesia. Although there are ...