Veggie Recipes Blog

Blog Page 4

Posts 31 to 40, from veggie mains to kitchen notes. Be sure to sign up for email updates to receive all our new posts, right in your inbox.

A bowl of vegetarian bun rieu, orange-red tomato broth with ragged golden curds, rice vermicelli, tomato wedges and fried tofu puffs, with fresh herbs and lime alongside.

Vegetarian Bun Rieu

Most vegetarian versions steam the riêu into a block and slice it, because loose tofu curds fall apart in the pot, and egg is what fixes that.

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A Mexican chile relleno in a shallow green bowl, a whole poblano in puffed golden egg batter sitting in thin red tomato caldillo.

Mexican Chile Relleno

Charred poblanos stuffed with stringy Oaxaca cheese and wrapped in an egg batter that puffs like a soufflé, served the way Puebla serves them, sitting in a thin tomato broth rather than crisp on a plate.

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Three gulab jamun in a deep teal bowl, round reddish brown milk dumplings half submerged in thin golden cardamom and rose syrup, scattered with slivered pistachios and dried rose petals.

Soft Gulab Jamun

The syrup is the part nobody explains properly: cook it to one-string consistency and these will glaze instead of soak.

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Thai mango sticky rice on a celadon plate, a mound of glossy coconut sticky rice under poured salted coconut cream with toasted mung beans, beside fanned slices of ripe golden mango.

Mango Sticky Rice

Two coconut sauces, not one: the sweet one soaks into the rice and the salted one goes over the top, and that contrast is the whole reason Thailand calls this its national dessert.

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Agedashi tofu in a dark blue bowl, two cubes of tofu in a thin pale gold starch shell standing in clear amber dashi broth, topped with grated daikon, ginger and sliced scallion.

Agedashi Tofu

Crisp potato starch outside, custard soft inside, sitting in a kombu and shiitake broth that Japanese temple kitchens were making long before restaurants started putting fish flakes on top.

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Thai noodle salad in a dark teal bowl, translucent glass noodles tossed with golden fried tofu, halved cherry tomatoes, red onion, cucumber and carrot, topped with cilantro, mint and crushed peanuts.

Thai Noodle Salad

Almost every Thai noodle salad written in English is dressed in peanut butter; the one Thailand actually eats is dressed in lime, and it tastes like a different dish.

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Indian egg curry in a cream ceramic bowl, two whole hard-boiled eggs scored and fried until golden, sitting in a thick brick red onion and tomato gravy with cilantro, green chile and a cinnamon stick, served with roti and rice.

Indian Egg Curry

Boiled eggs dropped into sauce still taste like boiled eggs. Scoring and frying them first is the step that turns this into a curry.

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A cream ceramic bowl of dark black bean soup with whole black beans, topped with fanned avocado slices, chopped cilantro and a lime wedge, on a dark wooden table.

Black Bean Soup

The fix for a flat pot of beans is not a longer simmer or more salt: it is a tablespoon of vinegar stirred in off the heat.

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