Category — Vegetarian Recipes

Winter is one of the best times for baking, because there is so much wonderful citrus to juice and zest. I am not a huge fan of straight lemon desserts, but I really love mixed citrus as a flavoring. For this cake, I used sweet, juicy clementines and Meyer lemons to give it a bright flavor, plus a bit of Greek yogurt and almond flour for an almost pudding-like consistency.

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This is an easy and impressive breakfast soufflé that combines just 2 ingredients–an egg and a bit of grated cheese–in a delicious and unexpected way. You can really use whatever cheese you like here. I prefer a few gratings of a harder cheese like parmesan, Monterey jack, or gruyere, but a small knob of brie, a crumble of blue cheese, or a chunk of goat or cream cheese would also work well.

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I love mashed potatoes in all forms. But I always feel vaguely guilty eating them, because the way I usually make them, they are loaded up with butter and fat and all kinds of delicious stuff – which is (obviously, duh) why they taste so great. With this recipe, they are a guilty pleasure no more.

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Do you remember eating sesame candy as a kid? I used to love the sticky little rectangles of sesame seeds suspended in a honey-sweet bar. Great news: it’s actually pretty easy to make at home, and you can add a bit of grated ginger to make it even tastier.

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Last week I shared my favorite potato pancake substitute, the Korean vegetable pancakes known as jijims, but seeing as there are still 5 more days of Hanukkah left this year, I thought you might like another non-traditional latke stand-in: the pea and leek pancake.

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Hanukkah is just around the corner, which means I have latkes on the brain. Now I am not Jewish, but I can appreciate a good latke. Fried potato anything? Yes please. But when my friend’s annual Hanukkah party rolls around, I don’t make latkes, I make this old family favorite instead: a Korean recipe that’s pretty similar to a latke, but with more variable vegetables and a delicious soy and vinegar dipping sauce.

In my (decidedly non-Korean family) we call them  jijims (pronounced, at least in our personal parlance, JEE-jims) but they are known by other names too, including jeon, jijimgae, buchimgae, and so forth. And it’s probably the most beloved recipe in the entire family.

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Have you all seen this one ingredient banana “ice cream” thing that’s been going around? I know you have seen it. It seems like it has taken over the internet. Here is the concept: you cut up bananas, you freeze them, then put them in the food processor and they turn into magical banana “ice cream” except OMG YOU’RE JUST EATING A BANANA SO IT’S TOTALLY HEALTHY. I’ve noticed that there is an unspoken rule that when you talk about it you have to use lots of exclamation points!! Because it’s so awesome and magical!! I have been meaning to try it to see if it really worked and I’m here to tell you… meh. 

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Whenever I cook for vegetarians, I sometimes struggle to figure out what to make that will be a filling, satisfying meal. Lately, I’ve been making this frittata a whole bunch, and not even missing the meat. It’s a great way to highlight this summer’s fresh zucchini, and it looks pretty impressive considering how easy and quick it is to make. Plus, with just one pan in the mix, doing the dishes is a snap.

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When I was growing up, my mom would often make carrots in the oven cooked with butter and dill. I loved them back then, but after experimenting over the years with different herbs, spices, and fats, the version I almost always make is this one: with olive oil, coarse salt, cumin, and just a hint of cinnamon. The natural sugars in the carrots caramelize and brown a bit in a hot oven, and the sweetness is balanced out by the spice and the salt.

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This blog has been on a serious sweet streak lately – and when I look back, I see I haven’t posted anything savory here since January! Let me get back in the good graces of those who love salt and butter more than sugar and chocolate with these delicious, flaky, buttery scones with cheddar and green onions.

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