BBQ Cauliflower "Steaks"

BBQ Cauliflower Steaks

I had some leftover homemade barbecue sauce from a batch that I made to go along with some baked kidney bean and rice balls (coming soon to the blog). And since I had my eye on these scrumptious looking cauliflower "steaks" ever since I received a copy of Fuss-Free Vegan by Sam Turnbull, I had just enough barbecue sauce left to try them. I'm glad that I did! They are truly addictive. Roasted in a flour and cornmeal batter to give the "steaks" a lightly crunchy texture and then brushed with the barbecue sauce, they rather reminded me of the roasted cauliflower bites with sriracha sauce that I am especially fond of, serving them up on more than one occasion. If you wish, you can make this recipe by cutting the cauliflower into smaller bites, rather than the large pieces that I tried and quite enjoyed. Either way, you are in for a treat. They are surprising filling and can be served as an appetizer, especially if cut into smaller bites, or as a side for any number of meals.

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Twist on a Classic - Tomato and Lentil Rasam with Barley


Visit the Indian Food Glossary for information on the ingredients in this recipe
Tomato and Lentil Rasam with Barley

This is not exactly your traditional rasam, as rasams are typically brothy, thin and somewhat watery soups that are served along with a dal dish, typically as the second course of a south Indian meal. Tamarind and tomatoes do figure prominently in this somewhat unusual rasam as they ordinarily do, and the spices are ones that I usually include in a rasam. It makes for a delightful "gravy" to spoon over rice too. But this is a thicker version that includes pearl barley in addition to red lentils, serving not only to fill things out — making it a more filling and prominent feature of a meal — but also adding a tantalizing layer of texture. You can adjust the water content to make it thicker or thinner, depending on your preference. It goes especially well with vegetable side dishes and Indian flat breads if desired.

Of course I had to taste some before I served it, because that is what discerning cooks do. The first thing that struck me, apart from the smooth texture, with a hint of nutty flavor from the barley, a pleasant acidity from the tomatoes and the sweet and sour undertone from the tamarind. I also detected a hint of dill, but I did not use dill. So what was it that really added a unique quality to this rasam? It was authentic Greek oregano that I added at the end of the cooking time. What a delight for the palate. So many flavors but they all melded together for a rapturous melody that one will not soon forget.

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Fakes - Greek Lentil Soup

Fakes - Greek Lentil Soup

I've made this classic Greek lentil, tomato and herb soup plenty of times already, and every time I do, I make some adjustments because I like to take recipes I have made before and tweak the flavors. This soup was part of a Greek themed meal that I served up the other weekend, along with Greek-style cauliflower gratin with feta and olives and a sun-dried tomato rice with fresh basil. It certainly was a feast and really not too complicated at all, especially if you do some of the preparation the day before and have a helper in the kitchen.

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Quick and Easy Homemade BBQ Sauce

Quick and Easy Vegan BBQ Sauce

Time and energy permitting, I always prefer to make my sauces and dressings at home. Not only are they cheaper than store-bought versions, the taste is far superior and the cook gets to control the portions and seasonings. Usually homemade condiments last for a least a few weeks in a covered container in the fridge depending on what you are making up.

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