Category Archives: Vegetarian
Seared Cauliflower with Couscous and Almonds Recipe
Easy Diner-Style Tuna Melt Recipe Perfect Egg Fried Rice (On Whatever Gear You Have) Recipe Nasi Goreng (Indonesian Fried Rice) Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe Pan-Seared Duck Breast With Orange Pan Sauce Recipe Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe 3-Ingredient Stovetop Mac and Cheese Recipe Instant Ramen Fried Rice Recipe…
‘rajma’ or kidney beans curry
Serves 4-5 Author Notes Rajma (or kidney beans) curry has been a favorite of mine since childhood. Our mom used to and still makes it every Sunday for lunch. It’s almost like a vegetarian chilli. Rajma with chawal (rice) is the ultimate comfort food for me. There must be something about this combination of beans…
Hippie Farfalle with Pine Nuts, Currants, and Kale
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Mushrooms in a Coriander-Scented White Sauce
This image courtesy of Joseph DeLeo I love the dense, meaty texture of mushrooms; as a vegetarian, I don’t get to eat many foods with such a satisfying chew. This recipe has a lovely, woodsy mushroom fragrance in a lightly spiced, buttery, creamy sauce. It’s excellent with pooris and a raita. NotesGaram Masala: The most…
Creme fraiche quiche with zucchini and filo pastry rolls
Photo by Georgia Leaker Serves 8-10 Author Notes This is a spin on a classic veggie quiche that came about when I attempted to follow the instructions of a more elaborate quiche dish in an Australian food magazine. After realising that the arrangement (which was intended to look a bit like a blooming rose) wasn’t…
Grilled Zucchini with Arugula, Pecorino and Pinenut Salad Recipe
4 medium zucchini, sliced into 1/2″ thick disks or quartered, lengthwise Olive oil, for brushing zucchini Kosher salt and freshly ground black pepper 3 cups baby arugula leaves, loosely packed 2 tablespoons juice from 1 to 2 lemons 3 tablespoons extra virgin olive oil 2 ounces pecorino or parmesan cheese, shaved into thin slices using…
Cook the Book: Do-It-Yourself Power Bars
Grilled Asparagus with Almond-Parsley Gremolata Recipe
1/4 cup blanched whole almonds 1/4 cup chopped fresh parsley leaves 2 medium garlic cloves, grated on a microplane grater (about 2 teaspoons) 2 teaspoons zest from 1 lemon 1/4 teaspoon crushed red pepper flakes Kosher salt 4 tablespoons plus 1 tablespoon extra virgin olive oil, divided 2 pounds asparagus, trimmed Set heavy skillet set…
Smoked Veggie Cajun Holy Trinity
Makes 3 dishes Author Notes Cajun and creole food like gumbo, red beans, or jambalaya often start with the Holy Trinity, a mix of chopped celery, bell pepper and onions sauteed as the base of a dish. Many recipes also call for smoked meats such as tasso or andouille. For those who want to add…