The first 10 sandwiches of this delicious endeavor featured vegetarian favorites like banh mi with marinated tofu and avocado toast topped with an egg. But it also included new recipes like homemade plant-based sausages with lemongrass, green onions, ginger, and garlic for Laotian khao jee. Let’s continue the sandwich quest in a new region of the world. Includes links to recipes and notes about how to make them vegetarian and vegan.
Part 2 of 3 features 9 sandwiches from Senegal, Israel, the Middle East, the Mediterranean, Greece, England, and Italy.
Continue reading “Scores of Sandwiches”
Everybody loves sandwiches, right? Everywhere you go, there is always some local version made with whatever ingredients are on hand. They are versatile and eaten for breakfast, lunch, or dinner. Many of the most well-known creations have meat: doner kebab sandwiches, the muffaletta, chicken shawarma, a grilled Cuban. But what about the vegetarian and seafood sandwiches of the world? Includes links to recipes and notes on how to make them more vegan friendly.
Part 1 of 3 features 10 sandwiches from India, Pakistan, Laos, Thailand, Singapore, Vietnam, Japan, and Australia.
Continue reading “Summer of Sandwiches”
First of all, I love pesto on everything. Second of all, I got a new food processor for Christmas. So it makes perfect sense that the first big cooking project with my new machine would involve some delicious variation of pesto.
Continue reading “March: Salmon with Scallion Rice Pilaf”
In a Sunset Magazine that I picked up somewhere, I found this coconut curry recipe that is easy to make, and easy to customize with whatever ingredients that are handy. You could even make it vegan by substituting the shrimp with potatoes and other vegetables. This recipe is a good introduction to basic curry, and it’s great to build and learn from.
Continue reading “February: Coconut Shrimp Curry”
I wanted to explore Southern cooking, but I’ve never actually spent time in the region. With the help of my sister-in-law who was raised in Alabama, I’ve been learning the finer points of how to cook foods that you’d find in kitchens from Texas to Virginia. In fact, that area is referred to as the “grits belt” of the United States because the food has become such a vital part of the region’s cultural identity, and Georgia has even named it the official “prepared food” of the state. Grits are typically a breakfast food, although shrimp and grits became popular for dinner sometime in the 1980’s.
Continue reading “December: Shrimp and Grits”
Cioppiono is a familiar stew if you live on the Pacific Ocean, so I’ve definitely eaten my fair share. It’s a little intimidating to spend so much money on seafood if you’re making it for the first time, but this recipe is ridiculously simple and forgiving, easy to customize to your individual preferences, and my roommates claimed it was “marvelous.”
Continue reading “October: Cioppino”
I would estimate that over 90% of my diet is vegetarian, with the notable exception of the delicious, wild-caught seafood that is so abundant and accessible in the Pacific Northwest. While the majority of the recipes I’m exploring are entirely plant-based, there will be a few fish and shellfish dishes making surprise appearances.
Continue reading “May: Pescado al Mojo de Ajo”