Vegetarian Stuff

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Avocado-Cucumber Soup Recipe - NYT Cooking (http://cooking.nytimes.co... ) [http://graphics8.nytimes.... ]

10 years ago from Bookmarklet - Comment - Hide - - -

"INGREDIENTS 2 cups plain yogurt (not Greek); 2 cups half and half; Salt and white pepper to taste; 1 avocados, finely diced; 3 small English cucumbers, peeled and seeded; 1 tablespoon grated onion; 1 cup cold chicken broth; Fresh chives; Crisp crumbled bacon; Toasted, chopped almonds" - Jennifer D. from Bookmarklet - -

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The original recipe calls for chicken broth and bacon bits, but I'd assume that the vegetarian versions of those, or substituting vegetable broth and something else salty, would be just as good, if not better. - Jennifer D. - -

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Vegetarian Mapo Tofu Recipe - NYT Cooking (http://cooking.nytimes.co... ) [http://graphics8.nytimes.... ]

10 years ago from Bookmarklet - Comment - Hide - - -

"Mapo tofu is a justly popular menus item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling." - Jennifer D. from Bookmarklet - -

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"PREPARATION Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside. Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain. Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes. Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs." - Jennifer D. - -

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Eggs in Spicy Minted Tomato Sauce recipe on Food52.com (http://food52.com/recipes... ) [https://d2k9njawademcf.cl... ]

10 years ago from Bookmarklet - Comment - Hide - - -

"Serves 2 as a main dish, or 4 as an appetizer; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 to 4 garlic cloves, minced; 1 jalapeno pepper, seeded and minced; One 28-ounce can crushed tomatoes; Sriracha or other hot sauce to taste; 1 bay leaf; 1 tablespoon chopped fresh mint; Salt and pepper to taste; 4 large eggs; Crusty bread, for serving" - Jennifer D. from Bookmarklet - -

"In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute. Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint. Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking. Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce." - Jennifer D. - -

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Vegetarian Stuff

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