Vegetarian Recipes

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Rigatoni Pasta with Eggplant and Green Peas Recipe

The weekend was so nice; we spent the days lounging in our backyard. I prepared effortless meals to maximize my time outside with the family, but as always, made sure not to skimp on the flavor.

Here's the pasta dish I made yesterday evening. I cooked rigatoni pasta and flavored it with an earthy and chunky eggplant sauce. As a last touch, I added frozen green peas. You could add other vegetables such as chickpeas or edamame beans if you prefer, especially if you want to add a little protein to the dish.


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Morel Mushroom Tomato Pasta Sauce Recipe Recipe

Making pasta sauce doesn't have to take hours or be difficult. I prepared a flavorful, gourmet tomato sauce combining freshly picked San Marzano tomatoes, leeks, fresh morel mushrooms and a red Thai chile with very little effort. I used it with store-bought mushroom ricotta ravioli pasta.

The temperature in the San Francisco Bay Area reached over 100 degrees this weekend and it seems the heat wave is going to continue this coming week. My husband Lulu is ecstatic because the San Marzano tomatoes he planted months ago are finally growing and ripening on the vine. San Marzano tomatoes are a variety of plum tomatoes and they're the best paste tomatoes for making sauces.


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 French Carrot Salad Recipe (Carottes Rapées) Recipe

Carottes rapées are a French classic; simple crisp, shredded carrots are mixed with green beans, toasted pine nuts and Italian parsley.

I drizzled lime vinaigrette over the slaw-like salad and mixed until evenly distributed. If you look at the condiments in a traditional banh mi (Vietnamese sandwich), you'll find another version of shredded carrots called đô chua. The recipe for đô chua is in my new cookbook, Banh Mi, available from Amazon and Barnes & Noble. I'll be talking about it for the first time on Chef Bev Lazo's radio show The Coolinary Trends on iRantRadio.com today (June 27th) at 8pm PST. Hope you can join us!


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Preserved Lemon Recipe Recipe

Preserved Lemon Recipe

06.25.13 by Jackie

I've received many requests over the years on how to preserve lemons. Once you learn how, it’s so easy you could do it in your sleep. The only ingredients required are lemons, of course, coarse salt and granulated sugar. No cooking is necessary. In this recipe I used Meyer lemons my husband Lulu harvested several months ago, but you could use any non-treated, organic citrus.

You could use them to flavor pasta, cold soups, sauces, salad dressing, dips, stews and many more dishes, including desserts. Stay tuned for a lot more recipes with preserved lemons.


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Ultay Pultay Recipe (Indian Chana Pancake Curry) Recipe

Ultay pultay is what my father-in-law (I call him "Daddy"), who's a vegetarian, considers a festive dish. This dish is composed of thin, firmly pressed chickpea pancakes soaked in spicy gravy. The cooking time was a bit a long but seeing Daddy enjoy his meal was so rewarding. 

I learned to make ultay pultay from Lulu's paternal grandmother's sister. The entire family calls her Muni Baji in Urdu, which translates to "little sister" in English and she's indeed the youngest of a large brood; Lulu's grandmother was the eldest.

It was a lot of fun learning the curry dish from Muni Baji. She told me a lot of stories about her life in Hyderabad. For instance, the gravy calls for fried onion paste and back in the day, there was no blender so it was puréed by hand!


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