Vegan Recipes

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Vegetarian Haleem Recipe Recipe

Vegetarian Haleem Recipe

07.22.13 by Jackie

Haleem is one of my husband Lulu's many favorite dishes. It has a velvety consistency and is usually made of pearled wheat germ (sometimes with barley as well), stewed meat (chicken, goat meat or beef shanks), five varieties of lentils and various spices. Since Lulu and his dad are vegetarians, I prepare it meat-free (so appropriate for our Meatless Mondays!). The thick lentil stew is served piping hot with fresh ginger cut into thin matchsticks, daikon pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish of crispy fried onions. 

It used to be a labor-intensive task to turn the mixture into a thick paste, but  these days a food processor makes it easy breezy. Thank you so much to Phoopi (Daddy's sister) who taught me this wonderful dish, despite her extremely busy schedule. Lulu is so excited he wants to eat vegetarian haleem everyday!


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French Green Lentils Recipe

French Green Lentils

07.15.13 by Jackie

Unlike in traditional Indian cuisine where lentils are usually the main dish, French green lentils are served as a side with sausages or various meats. Of course, with as many vegetarians as I have in my home, I typically serve it without meat.

In this recipe I cooked the lentils with fennel, fresh lemon thyme, black peppercorns, caramelized onions and a bay leaf. They lentils are known as “Puy” lentils because they originate from Le Puy, in the Auvergne region of France. They have an almost blue-ish shine with a delicate, peppery flavor. 


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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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Grilled Zucchini with Chimichurri Recipe

You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested.

My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving.


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