Cook Mode (Keep screen awake) Ingredients 1/2 medium green cabbage (1 pound), cut through the core into 1 1/2-inch wedges 1/2 medium red cabbage (1 pound), cut through the core into 1 1/2-inch wedges 1/4 cup extra-virgin olive oil, plus more for brushing 2 large garlic cloves, minced 1/2 teaspoon cumin seeds Kosher salt 4
In a medium bowl, toss the tofu with half of the garlic, the chiles, thyme and 2 teaspoons of salt. Cover and refrigerate the tofu for at least 30 minutes or overnight. Meanwhile, in a large saucepan, heat the olive oil until shimmering. Add the onion, the remaining garlic and a generous pinch of salt
In a large skillet, heat the oil until shimmering. Add the onion, garlic and chile and cook over moderately high heat, stirring, until just softened, about 2 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender and browned, about 10 minutes. Remove from the heat and stir in
Serves 2, generously Author Notes I developed this Gomen Wat as a way to recreate my favorite dish from a Richmond, VA restaurant called The Nile. Ethiopian and family owned, their vegetarian platters are deeply spiced, gorgeous examples of elevating the food of poverty into the stuff of royalty. As a long time vegetarian and
Photo by Linda Xiao Serves 4 Author Notes Vegetarians (and friends of vegetarians) will like this dish because it’s a celebratory meatless main dish. We like it because it’s a bourguignon you can make on a weeknight. Where’s the boeuf? Who cares? Adapted very slightly from The Smitten Kitchen Cookbook (Knopf, 2012) —Genius Recipes Test
Serves 8-10 Author Notes Passover is always a challenge for me. As a vegetarian I depend on my grains, pastas, rice and legumes, but for one week a year, I do without. But, that doesn’t mean food can’t be delicious, fulfilling and fun! This Potato Lasagna, or “Po-sagna,” uses thin layers of potato instead of
Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10
Serves 2 to 4 Author Notes Nothing says dirt cheap dinner like Chinese take out (at least that’s the way it used to be). The $5 lunch special, often too large for one person to finish, has come through numerous times in a crunch for dirt cheap lunch AND dinner. Unfortunately Chinese food isn’t big
Serves 6-8 Author Notes Vegetarian chili is a staple at my house. As a New England transplant from Texas, mexican food is something that I crave regularly and haven’t had much success finding in rural Vermont. However, a recent trip to a fabulous taco stand in Waitsfield, VT called The Mad Taco (where I had
