Tag Archives: cuisine

Add some pep to your pasta with Southwestern Veggie Lasagna | Edmonton Journal

From ATCO Blue Flame Kitchen | September 23, 2015 The traditional cuisine of the southwestern United States is heavily influenced by Mexican flavours, often making use of ingredients such as tangy tomatoes, spicy chilies and hearty beans. Think beyond tacos and burritos with these creative ways to bring southwestern flavours into your kitchen. You won’t miss the meat in our Southwestern Vegetarian Lasagna, which is loaded with black beans, corn and cheese. Salsa, cumin and oregano bring this …

Ducasse and other top French chefs offer allergy-free vegetarian menus | Executive Living | The Australian

By Remy Zaka, AFP | July 1, 2015 When French superchef Alain Ducasse stunned the haute cuisine world last year by dropping meat, boosting vegies and lightening up his menus, he was less bucking convention than joining a trend of accommodating vegetarians and people with food allergies. Fine dining at top restaurants run by uncompromising chefs may once have been unthinkable for such clients. But no more. “Twenty years ago we were lost when a client told us they had an allergy. We’d bring out …

The Lonesome Vegetarian: Tastes of Turkey and Ethiopia give meatless diners some global options | The Star Telegram The Star Telegram

By Marilyn Bailey | June 26, 2015 I’m slightly late writing about two new-ish cafes that are small and quite special. Each brings a cuisine that’s hard to find in Fort Worth and is as interesting for vegetarians as for carnivores. Both deserve a following. Flying Carpet Turkish Cafe, which recently reopened after a long hiatus with an all-new menu, is also a rug shop with 500 handmade Turkish rugs on display, stacked in the front room and hanging on the beautiful wood-plank-lined walls in …

Bengal’s sweet and spicy flavours – The Hindu

From TheHindu.com | June 20, 2015 Think mustard oil and the first thing that comes to mind is Bengali cuisine. A quintessential part of Bengali food, you can never separate mustard oil from the dishes. And then comes the distinct aroma of tempering. The ‘Big Bong Theory’ is something like this – if you don’t use the right ‘phoron’ (seasoning used for tempering) for the particular dish, you can never get the perfect taste, explains Chef Bulai Swain of Euphoria Fine Dining …

Linger’s Vegetarian Options Include a Delicious Masala Dosa | Westword

… gives the meal punches of sweet and refreshing notes, respectively. Miraculously, the dosa remains soft and crispy all the way through to the last bite. It does not become lifeless once cool, maintaining its structure as vehicle for the potatoes and peas. If you’ve seen the Lunchbox, an Indian film where food and love are equated, and the thought of home-cooked Indian food makes you salivate, Linger’s take on Indian cuisine will bring back the movie’s celebration of that …

Celebrate Cinco De Mayo: Gluten-Free Vegetarian Burrito Recipe | Layne Lieberman

… de Mayo should not to be mistaken as Mexico’s Independence Day, which is celebrated on September 16th to commemorate independence from Spain on September 16, 1810. In celebration of Mexico and Mexican cuisine, try this yummy gluten-free vegetarian burrito recipe made with tofu, black beans, salad greens, salsa and corn tortillas. To add even more delicious-ness, add 1-cup of diced avocado to the mixed baby greens. To continue reading this article and to access the recipe, please click on …

7 Vegetarian Curries You Must Eat | DESIblitz

By Harvey Bhogal | April 29, 2015 Indian cuisine is famous for its colourful, culinary delights. This is especially true for the many gorgeous vegetarian curries diners can choose from in Indian restaurants. Most Indian restaurant diners are familiar with baltis, kormas, and jalfrezis. But there are a host of unearthed gems on the menu which do not get the same attention. Herbivores however have known about these delicious dishes for a long time. Some would argue that the vegetarian dishes are …

Peruvian Cuisine Today — Fusion Flavors and Superfoods | Manuel Villacorta

By Manuel Villacorta | April 27, 2015 Last month I went back to my native Peru to visit the capitol, Lima, and explore the new food developments popping up. Since I wrote my two Peruvian superfoods books, Peruvian cuisine has taken off in the United States as well as around the world. Those popular effects are being felt in Peru as well, as Lima experiences a growing gastronomic explosion. On this recent journey, I wanted to see firsthand how chefs in these fantastic new restaurants of Lima are …

As a Vegetarian Tourist, Here’s How to Plan Meals | Cara Spevick

… common assumption, it seemed, among those who have never been to South America, is that only carnivores can enjoy the cuisine. Vegetarians, let alone picky ones like myself, could be up for a challenge. After experiencing Buenos Aires and Rio de Janeiro as a hungry tourist, I can now admit that I was naïve to believe I would starve. In fact, I am more than happy to report that the food I ate in South America was hands-down more gratifying than a lot of what I’ve been served in the North. …

Brunch at Tree House: Vibrant Vegetarian and Vegan Plates, Cocktails and Doughnuts | Riverfront Times

By Mabel Suen | March 25, 2015 Since opening in June 2013, Tree House has offered a refined take on vegetarian and vegan cuisine, crafting vibrant plates and cocktails in a bistro-style atmosphere. In addition to its full dinner service and not-so-secret nighttime lounge, the Night Owl, Tree House offers a brunch menu featuring its most popular offerings as well as some exclusive weekend eats. Eggs Benedict special with vegan crabcake and vegan chipotle hollandaise. The meat-free menu features …

A perpetual quest for the perfect veggie burger | The Japan Times

By Ananda Jacobs, Published March 24 2015 The “Big Three” in veggie burger making are tofu, beans and mushrooms. Japan prides itself on tofu — and by extension beans — and mushroom varieties are a mainstay of the nation’s cuisine. So it shouldn’t come as too much of a surprise that Japan cooks up a variety of veggie burgers. A quick internet search can reveal a fair number of options in Tokyo. DevaDeva Cafe in Kichijoji (devadevacafe.com) apparently does a mean vegan burger, and …

Recipe: Vegetarian pumpkin & spinach lasagne | Stuff.co.nz

… salt and freshly ground black pepper and fry until wilted. 4. Grease a baking dish with a little oil. Spread a little of the pumpkin puree over the bottom then top with a sheet of pasta. Top with quarter of the remaining pumpkin and a third of the spinach. Repeat twice more then finish with a final layer of pasta and pumpkin puree. Bake for 40 minutes or until golden and bubbling. This article first featured in Issue 165 of cuisine Magazine. For more like this, visit cuisine.co.nz or subscribe …

Vegetarian Lasagna Goes Green – NYTimes.com

… play favorites, but my present obsession is for broccoli rabe, also known as rapini or cima di rapa, which has a particularly addictive mix of bitter and sweet. Italian cooks love to use it because it marries well with fennel sausage, pancetta and roast pork, and is delectable as a meatless side dish, with cannellini beans, and in pastas or soups. Chinese cooks revere greens, too. In Chinese cuisine, similar mustard greens (like gai lan) are popular, so if I can’t find broccoli rabe, a trip to …

5 tasty recipes for the discerning vegetarian

From msn.com, posted 13 March 2015 Here are five recipes that every vegetarian will love! 1. Rich and creamy malai kofta delights almost every vegetarian. This dish actually originated from the Mughlai cuisine. Chef Ruchi Bharani brings you this delectable, classic north Indian dish which can be served with naans or rotis and even rice and pulav. To finish reading this article and access the recipes, click on this link: via 5 tasty recipes for the discerning vegetarian. …

Why this Lower Parel restaurant will thrill vegetarians – Life and style

… trepidation. Considering the space served only vegetarian food, we expected limited fare. After all, authentic Lebanese cuisine is as much about fresh fish, chicken and lamb as it is about Batata Harra (spiced potatoes) and Baba Ghanoush (cooked eggplant). But we were in for a pleasant surprise. Warmly lit with interesting wooden tiles carved with names of Lebanese dishes suspended from the ceiling, the eatery offers tons of options across sections (with at least six dishes in each) including …

Top 25 Vegetarian Restaurants in the World | The Daily Meal

… developed vegefied versions of meat staples like Bodhi’s Peking “duck” (Sydney) or The Chicago Diner’s famous meatless Reuben sandwich. But nearly every restaurant on our list boasts completely original creations across all kinds of cuisine — like the Jamaican jerk tempeh or beet pierogi at Leaf in Boulder, Co. or El Huerto’s vegetarian ceviche in Santiago, Chile. Click on the link below to see the relevant images: via Top 25 Vegetarian Restaurants in the World | The Daily Meal. …

Weeknight Vegetarian: A dose of soup from a vegetable-loving German chef – The Washington Post

If you had asked me this time last year whether I considered German to be a particularly vegetarian-friendly cuisine, I would have laughed. My opinion wouldn’t have been based on any actual travel to Germany, only on some limited experiences in German restaurants (including mounds of smoked sausages ingested in central Texas). But since when does the lack of substantive research get in the way of a knee-jerk reaction? Anyhow, that was all before I knew the name Tim Mälzer. He’s a chef, …

A vegetarian in France | LearnEnglishTeens

I absolutely love French cuisine, and the food available in the south of France is one of the highlights of living here so far. Ingredients are good quality, fresh and very tasty, and eating in restaurants (although more expensive than I am used to) is an amazing experience! Even at tiny corner shops or bakeries, the vegetables are locally sourced and the bread was baked that very morning. This country does not survive on microwave meals, ready-made sauces and takeaways. However, the only …

Chatting with Karen Page, Author of The Vegetarian Flavor Bible: Food Network | Healthy Eats – Food Network Healthy Living Blog

… been eating a plant-based diet. The other is a development of gastronomy and seeing how leading French chefs have really embraced this. If you go back to the 1970s and the advent of nouvelle cuisine, when they were looking to lighten-up traditional sauces, stocks, and other parts of the cuisine, this was part of the direction. Or chefs like Jean-Georges [Vongerichten] with his book, Simple cuisine. He was ahead of the curve in his thinking. The book did really well in the ’90s and there was a …

Vegetarian tagine recipe will make believers out of carnivores | The Miami Herald

… borrowing traditions from North African Muslim communities and Southern Europe. It uses lots of lemon, olives, olive oil, lentils, lamb, chickpeas, nuts, and fresh and dried fruits. Sephardic cuisine, to me, does more with spices, heat and flavors than Ashkenazi cuisine. So while my mostly Ashkenazi schoolmates were eating gefilte fish , kugel , and matzoh ball soup, my French Moroccan mother was serving up boulettes  (stewed Moroccan meatballs), salade cuite  (cooked red pepper and tomato …

10 Best Thai Vegetarian Recipes – NDTVCooks.com

Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all.” Ever wonder what makes Thai cuisine so special? It’s the meticulous and measured play of herbs and spices that makes it truly exquisite. From lemongrass, Thai holy basil, shrimp paste, …

Who says vegetarian food can’t be sumptuous?

… Burma is a pure vegetarian restaurant that specialises in Burmese cuisine, which is inherently non-vegetarian. “We realised that there has always been a gap in the market that needed to be filled with imaginative and affordable vegetarian options,” says Ankit Gupta, the restaurant’s co-owner and a third-generation restaurateur. Even a non-vegetarian may find delight in various vegetarian thoke (salads) made with interesting ingredients such as tea leaves, tofu, grapefruit and even a …

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