Category Vegetables

Korean Twice Fried Tofu

14 ounces to 1 pound medium-firm or firm tofu, patted dry with a kitchen towel 1/4 cup potato starch (may substitute cornstarch) 2 cups vegetable oil 1/4 cup ketchup 1/4 cup Korean rice syrup (may substitute 3 tablespoons sugar or…

Sautéed Pepper Turnovers

4 large bell peppers (red, yellow, or orange) 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon tomato paste diluted with 1/4 cup water 1 tablespoon balsamic vinegar 1-1/2 tablespoons chopped marjoram or 2 tablespoons sliced basil leaves shredded…

Eggplant & Cheese Casserole

2 eggplants (about 2-1/2 pounds total) 1 cup (5 ounces) crumbled feta cheese 1/2 cup shredded Cheddar cheese 3 large eggs, lightly beaten 3/4 cup Panko bread crumbs 1 tablespoon olive oil 1/2 cup grated Parmesan cheese Preheat the oven…

Spicy Sweet Potato Empanadas

1 pound sweet potatoes, scrubbed (2 potatoes) olive oil 1/4 cup sour cream 1-1/2 tablespoons unsalted butter, diced 1-1/2 tablespoons pure Grade A maple syrup 1/2 teaspoon chipotle chile powder 1/2 teaspoon grated orange zest 2 tablespoons freshly squeezed orange…

Cauliflower Tikka Masala

Cauliflower Marinade: 1 pound cauliflower florets (about 1 head) 8 ounces sour cream (original recipe called for 7 ounces of Greek yogurt and a tablespoon of lemon juice, but the sauce curdled) 1 tablespoon garam masala 1/2 teaspoon black pepper…
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