Vegetarian Recipes

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Tri-Color Fusilli Pasta with Mascarpone Tomato Sauce Recipe

I just discovered over the weekend the new KitchenAid fusilli pasta maker attachment at Williams Sonoma in the Valley Fair Mall, in San Jose, CA. It looks amazing; I had no clue that fusilli could be made at home. Well, I didn't buy the attachment, but it gave me the idea of making the corkscrew-shaped pasta dish. I used store-bought tri-color fusilli. I find the color to be very playful. The red color is made from beet juice and the green one from spinach juice instead of using regular water in the dough.

Pasta to me is a natural comfort food. To give this dish a heartier feel, I paired the pasta with a creamy mascarpone homemade tomato sauce. The tomatoes are Brandywines from our garden. They are big, bright red and -most important- so sweet. The girls helped me make the sauce; I think it's always more satisfying for them to eat food they helped prepare.


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Saffron Orzo with Fennel and Vegetarian Chorizo Recipe

Orzo has a similar shape to rice, but it's actually pasta . I've found that kids love orzo; it's more tender and more pleasing to the palate of little ones.

We were running out of long grain rice in the house, so I decided to use orzo pasta as a substitute for rice in my Spanish rice dish. To bring another layer of flavor, I added some fennel that I cook in apple juice. Enjoy!


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Masoor Dal Khichdi (Indian Orange Lentil Rice) Recipe

Kitcheri is a very simple recipe that requires only a few ingredients from the pantry. It's a blend of coral-colored lentils, called masoor dal, with basmati rice and a few other typical Indian spices.

It's very nutritious for all the vegetarians in the house. The lentils provide a lot of protein. The key to a good kitcheri though is a flavorful raita, or yogurt sauce. Check back tomorrow for the recipe!


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Ginger and Cilantro Sweet Corn Salad Recipe

This recipe was inspired by Daddy's friend's wife, Anu Auntie. We had a scrumptious dinner at her home while we were visiting the East Coast last month. The dinner was so delicious, and in particular she prepared a ginger corn salad that was out of this world.  It was sweet, a bit spicy and had very complex Asian flavors. 

Corn is in season and it is very inexpensive right now at my local market. It's only a dollar for 4 ears. I thought it was a perfect opportunity to attempt to recreate this wonderful corn salad. I steamed and grilled the corn, cut ooff the kernels, and seasoned them with a lot of Asian flavors like ginger, soy sauce, cilantro and plum sauce. I hope you enjoy it as much as I did!


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Vegetarian Quinoa and Eggplant Caviar Recipe

"Chose promise, chose due!" This is a French expression that translates as promises are made to be kept.

As promised, this is the recipe of the vegetarian equivalent of fish caviar that I served my "vegetarian" dinner guests last night. I paired it with mini-crumpets and a little dollop of crème fraîche in between.

This recipe was inspired by the Tassajara Cookbook by Karla Oliveira, which is an excellent resource for vegetarian party food recipes. The quinoa grains and eggplant seeds resemble the original fish eggs. It is basically eggplant caviar, very similar to baba ganoush, mixed with cooked quinoa.

For more flavor, I topped it with an Asian-style mint and cilantro sauce that added a beautiful, bright green color.


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