Tagged: vegetarian

Sukke chole

When I went to Britain in 2007, I picked up a cookbook I’d heard about on a (non-food) podcast I listen to.  It’s called Cooking Like Mummyji and I love it.  The author is a first-generation Brit whose family is Indian.  The book is full of her family’s relatively simple recipes that combine the Asian culture her parents grew up in with typical British ingredients (like baked beans and HP sauce).  It’s by far the best travel souvenir I’ve ever brought home with me.

Sukke chole means “dry chickpeas,” and while the recipe is very good, I always add extra tomatoes because I like a little sauce.  It’s easy to make and great with some plain brown rice; a perfect healthy, hearty weeknight meal. Continue reading


Mushroom strudel

Feel like you don’t have enough fungus in your diet?  This recipe, from Smitten Kitchen (a blog I recently discovered but love), will cram a whooooooole lot of it into your belly in one shot.  I didn’t really use the exact recipe from the site, although looking back I really wish I would have remembered to add the sherry.  Still, butter and garlic in a pan combined with mushrooms always yields a good result in my opinion.  I used about 7 phyllo pastry sheets and rolled everything up into one big log, baked it for about half an hour in a 350˚F oven, and sliced it into 4 servings when I was done.  I didn’t even use any fancy mushrooms; just your basic brown grocery store variety.  Although I would love to get fancy and use a wild mushroom mix next time I make this.

Even my husband, a long-time mushroom hater, (“It’s a texture thing, sweetie…”) enjoyed this and said he would eat it if I made it again.

The amazing tomato butter sauce

When I was in university, I came across a book called Booty Food by Jacqui Malouf. I saw the pretty pictures and was intrigued by the concept of a cooking and dating book, so I bought it.  Don’t judge me.  And then I never cooked a single recipe from that book.


I really wanted to make something simple for dinner on Sunday night, especially after messing around with goose legs and sub-par dumplings the day before (which my husband has since informed me are delicious when smothered in  3 kinds of cheese).  I found the book in the cupboard, pulled it out, and made the simple tomato butter sauce that the author’s husband won her over with.  After eating it, I can understand why it worked. Continue reading

Apple, onion & Gruyère tart

This might be my new favourite dish.  My mother-in-law gave me 4 random cookbooks for Christmas 2 years ago.  I flipped through them all once and nothing jumped out at me right away so they went untouched on a shelf.  While moving last month, I figured I’d better use them or give them away.  Upon closer inspection of the vegetarian book, a recipe for a simple tart with onions, apples and gruyère cheese looked pretty good.

There’s cheese both in the crust and the filling, which I think adds a nice touch.   Other than that it’s just a basic pie dough, so if pastry scares you, you could just buy a pre-made crust and use that instead.  The first time I made the tart, I used 2 Golden Delicious apples as directed, but found the resulting filling a tad too sweet, so when I made it again yesterday I used Granny Smiths.  This time it wasn’t quite sweet enough, so I think to get it just right a combination of the two should be used.  But if you eat nothing but Macs or Spartans then by all means use those.  A soft apple is just fine in this recipe; it gets grated anyway so you don’t need to use a particularly firm apple that’s going to hold its shape. Continue reading