Archive for the ‘vegetarian’ category

Tofu Carnitas

May 19, 2018

I just made the tofu part (tofu + spices and vegetable oil) and it was pretty good.  A little too heavy on the cinnamon and too light on other spices.


Basic Stir Fry

October 3, 2009

I’ve been making this more and more often.  Quantities are approximate.


1 tbsp vegetable oil
2 large garlic gloves
1 cup green beans, in 2″ pieces
1 cup broccoli florrets
1/2 cup tofu, in small cubes

Potato Salad

July 3, 2009

I boiled some chopped red potatoes with skin on, rinsed and cooled them, and then added:

vegetable oil, white wine vinegar (very small amount), lemon juice, lemon zest, mint, green onion, salt, pepper, sugar (very small amount).  Toss and eat!

Roasted Cauliflower

February 28, 2009

I like cauliflower.  I like it steamed with a little butter, or puréed in cream of cauliflower soup.  I even like it in stir-fries and casseroles.

But oh, my, I didn’t know what I was missing until I tried it roasted in the oven.  It caramelizes into some kind of delicacy.

Preheat oven to 400°F.  Cut cauliflower head into four pieces.  Slice each piece into 1/4″ thick slices.  Toss with a few tablespoons of olive oil and some salt and pepper.  Bake on a baking sheet for about half an hour, turning occasionally, until slightly blackened and tender.  Enjoy!

Red Quinoa

December 29, 2008
Crunchy and hearty, and full of protein.

Crunchy and hearty, and full of protein.

Red Quinoa deserves its own posting.  Maybe it’s own blog.  I had no idea it was that good.  I’ve had regular quinoa and it was good, especially when disguised by feta and dinosaur kale.  But red quinoa is amazingly good all by itself.  And easy.  So easy.

1 cup red quinoa

2 cups water

pinch of salt

1/2 tbsp butter (optional)

Prepare in rice cooker or follow directions for quinoa on the stovetop.