Spicy Moroccan Carrot Salad: picture courtesy of Tal Ronnen [Updated December 28, 2020] There is a wonderful Israeli restaurant in Philadelphia called Zahav, created by the brilliant chef Michael Solomonov. Pre-COVID, we had the pleasure to sample many wonderful dishes, many of which were vegetarian. One of the standouts was their spicy carrot salad, which became the inspiration behind this blog (see last recipe below). We came across a few similar recipes, and came up with a few of our own. These are simple and elegant, the type of dish you want to do for a party or your significant other. They can be made as appetizers, side dishes – or vegetarian main courses. We are reprinting our favorites, and we hope that you’ll be intrigued enough to try a few. Spicy Moroccan Carrot Salad Recipe Type: Vegetarian Cuisine: Moroccan Author: Tal Ronnen Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 10 mins Serves: Serves 4 This recipe was found at the Joy of Kosher website (click HERE for the original version). Recipe reprinted from Crossroads by Tal Ronnen. Ingredients 1 ½ pounds small rainbow carrots (about 24), tops trimmed 8 dried red chilies, such as […]
Tag: Vegetarian
Crispy Tofu Stir Fry – New Zealand Style
Crispy Tofu Stir Fry – New Zealand Style New Zealand cuisine is a true fusion culture – a great mix of indigenous ingredients, and a blend from the Europe and Asian tastes. The Serious Foodie Tamarillo Grill Sauce captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique, using the imported tamarillo (see our Stories for more information on this relatively unknown fruit). This sauce can be used directly on almost any protein – but in this recipe, it is indeed the star ingredient of a vegan main dish that uses crispy tofu. This recipe comes together in minutes – just depends on how fast you can prep the vegetables. Print Recipe Crispy Tofu Stir Fry – New Zealand Style While we like to keep this recipe vegan, you can substitute chicken, fish or pork for the tofu. Serve with rice or noodles. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Asian Prep Time 10 minutes Cook Time 10 minutes Passive Time 45 minutes Servings servings MetricUS Imperial Ingredients 8 ounces extra firm tofu It is important to use extra firm2 tablespoons corn starch2 tablespoons neutral vegetable oil We use grapeseed oil2 […]
Vegetarian Thanksgiving
Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table. Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible. So we want to offer everyone a main dish besides green bean casserole and mashed potatoes. We offer here some of the standout Thanksgiving ideas from the Serious Foodie chefs as well as other resources. These dishes are so delicious, we’re sure that they will also appeal to the carnivores among us. PASTA While many people are watching their carbs, Thanksgiving is one of those holidays when you have to take a break from the diet. There are many possibilities, including a lot of gluten-free versions. We published this lovely Sicilian pasta recipe which uses tri-colored cauliflower, but can easily be made with standard cauliflower, broccoli, broccoli rabe, or various combinations. Click HERE to read the recipe. Gnocchi is a perfect fall dish – hardy, filling, and very versatile. This recipe comes from the Salt and Wind website (click HERE for their recipe), and there are plenty of others to try. We like trying different veggie versions – spinach, kale, and even a great red beet gnocchi recipe. We […]
Diet with Paleo or Veggie?
Paleo or vegetarian? It’s a hard choice when trying to lose some weight, and wanting to maintain a healthy diet (we’re not going to be making any value judgments on meat versus vegetables here). We tried a strict vegetarian diet – and lost hardly any weight. Too many legumes and grains drove our carb load up. It’s not impossible, just hard. But we’re not knocking the veggie/vegan trend at all, but we just need to lose a few pounds. And many of us do like our meat. Here’s our compromise: 3 days vegetarian, 3 days paleo. We leave one day for “cheating”, adding maybe a bit of carb. So far, so good. After a few weeks, we’re down a few pounds. When we do our vegetarian thing, we absolutely need and want flavor. But without adding much in the way of calories. So here’s a few tricks: • Use sauces. Lots of flavor packed into a small amount of calories. Our favorites are Serious Foodie Korean sauce and sriracha (the natural, organic stuff if you can find it). • Flavored oils and vinegars. If you like mushroom, then drizzle a bit of truffle oil over anything. Not cheap stuff, but […]
Slaw Is Not Just Cabbage
Roasted Vegetable Salad with Blood Orange/Aji Panca Sauce
Easy Gourmet for Holiday Meals: Side Dish Recipes
Holiday meals are so much about connecting with family and friends. Everyone has their favorite dish, from green bean casserole to mashed potatoes and cranberry sauce. We offer here some of the standout sides from the Serious Foodie chefs, as well as from other experts – old standards, along with a number of dishes inspired from our favorite international regional cuisines. These dishes can also serve as vegetarian main dishes. The Serious Foodie Peruvian Blood Orange Sauce is a great complement to most any vegetable dish, but especially butternut squash (click HERE) and roasted vegetables (click HERE). It might be too cold in some areas to grill, but you can simply broil vegetables on a skewer, and finish with some seasoning salt (for instance, try one of the Serious Foodie spice rubs, such as Asian Fusion or TexMex rub on any vegetable dish – click HERE). We provide a full recipe on grilled vegetables HERE. We love green leafy vegetables – especially kale and Swiss chard. Here are two very simple recipes for delicious healthy side dishes. Pan roasted kale and veggies Braised Swiss Chard We came across a series of Moroccan carrot recipes, which can be served warm […]
Pump Up Your Butternut Squash with Peruvian Blood Orange Sauce
Butternut squash might be fall’s most versatile, but potentially the most boring, vegetable. While you can put it in soups, salads, and pasta (and even dessert), it has a danger of being bland it left on its own. We have a simple way to up your game with butternut squash – add some flavorful, slightly exotic Serious Foodie Peruvian Blood Orange sauce to the mix (click HERE to purchase, or find it at a store near you). In this recipe, we’re serving the squash mashed – mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin – or as a hearty side with a vegetarian meal. Don’t mash too much though — leave it on the chunky side. Alternatively, you can just roast the squash, then pour a bit of the Blood Orange Sauce over the top when serving. Mashed Butternut Squash with Peruvian Blood Orange Sauce Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 4-6 This recipe also works well with sweet potatoes or yams. Ingredients 2 pounds butternut squash, peeled, […]
Turn the Beet Around: Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges
Strata & Romesco Sauce: Fancy Egg Casserole by Another Name
[vc_row][vc_column width=”1/1″][vc_column_text] Whether you spell it strata or stratta or simply egg casserole, you find this savory egg bread pudding throughout Europe – and anywhere else where you have leftover bread. You always start with bread, eggs, and cheese – then you decide what else you’d like. You can keep it strictly vegetarian with an array of possibilities – or you can go in the carnivorous direction by adding various meats. Think quiche when constructing the ingredients for your strata. We did a survey of on-line recipes, and found quite a few that we liked (the best were on Martha Stewart, of course), and tried a few in our test kitchen. Some failed because of lack of taste or texture – so here we will give you a fool-proof version, then add some real class with the Serious Foodie Romesco Sauce. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The keys to a good strata are few but all important: Find the best ingredients. If you see some wonderful in-season vegetable at the store or farmer’s market, grab it (asparagus is quite brilliant right now). You must start with dried out bread – either stale, or toasted. We preferred toasted bread for our […]
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