vegetarian – Page 3 – Not Eating Out in New York

19 Jan 2017

Roasted Squash, Broccoli & Lentil Salad with Raspberries

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 6

File this under Stupidly Simple Seasonal Salads with A ‘Lil Bit of Something Cray-Cray and Not-So. And that’s a pretty good general formula for making a tasty, cheap, healthy and hopefully delightful meal. The cray-cray-not-so in question here are the raspberries, since they’re A) Not in season in my part of the world and B) Not usually found in savory bean or grain salads even if they were. But for some reason I woke up one morning recently thinking about raspberry … Read More

16 Dec 2016

Caramelized Onion and Kale Soup, French Onion-Style

by Cathy Erway | posted in: Recipes, Soups & Stews, vegetarian | 5

Weekends are a time to put things on the back burner. I mean that literally, of course. It’s a time to slowly melt a great pile of onions to sweet, sticky bliss, bubble a pot of marinara sauce, or make chicken stock for the sake of good cooking sometime else. Sometime less languid than the weekend.

22 Nov 2016

Curried Sweet Potato Dumplings

by Cathy Erway | posted in: Dumplings, Sides & Salads, vegan, vegetarian | 4

The All-American meal is upon us: Thanksgiving. Apple pie, turkey and cranberry sauce; mashed potatoes, gravy and stuffing. I have always been intrigued by this holiday meal because even though I was born and raised in America, none of these things were really familiar to my palate except for once a year, on Thanksgiving. (A phenomenon also discussed by Andrew of the blog Beyond Chinatown, who compiled some great interviews on the Chinese American Thanksgiving here.) But as I’ve learned through the years, … Read More

18 Oct 2016

Stuffed Delicata Squash with Kale and Pinenuts

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 3

It is strange seeing winter squashes beside watermelon at the farmers market. Eggplant and enormous turnips. Sweet corn and cabbage. Winter and summer mixed with colorful abandon—that’s what early fall is for. I couldn’t resist plunging for the pumpkins and winter gourds while picking up some tomatoes, too. We won’t have the latter in-season in the Northeast for much longer, but it’s a warm welcome to squash season, having the best of both worlds.

7 Oct 2016

Beet Salad with Preserved Lemon

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

Beet salads. I have to admit that I used to think of rendering fresh beets into smooth, juicy, orbs of crazy magenta was such a taxing chore that I reserved cooking beets for pre-determined occasions. A special side dish, for a special purpose. It’s taken me maybe eight years to understand that cooked beets—and the endless beet salads that can be made from them—are one of the simplest, easiest things to prepare, and to keep on hand. And when you … Read More

1 Sep 2016

Potato Salad with Sweet Corn, Peppers & Pickles

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 5

Every time I lacto-ferment something and it turns out well I breathe a huge sigh of relief. Home picklers out there, you feel me, too? Seriously, a few moldy “sauerkraut” experiments or squishy, pukey cukes all play into the glory that is the perfect peck of pickles when it does happen right. And right it did happen most recently, with a jar of cucumbers that were left to sour over a hot summer week.

22 Jul 2016

How to Make Preserved Lemons

by Cathy Erway | posted in: gluten-free, Recipes, vegan, vegetarian | 7

Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish using just fresh lemons in lieu of hunting down the proper stuff, and … Read More

13 Jul 2016

Golden Beet and Cucumber Salad with Toasted Spices, Hummus and Pita

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 1

Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right ways, making you feel both healthy and satisfied.

6 Jul 2016

Zucchini and Feta Tart

by Cathy Erway | posted in: Pies, Recipes, vegetarian | 5

Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods seem invented to hide the stuff rather than celebrate it (zucchini “bread”?) you can really get your fill on its flavor by slicing into layers upon layers of zucchini inside this savory tart’s shell. Its texture becomes something almost like custard inside, and a crust of cheese to top it all off can’t hurt … Read More

29 Jun 2016

Fresh Mozzarella with Rainbow Chard, Pinenuts and Pickled Swiss Chard Stems

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 2

You don’t have to have ripe, juicy tomatoes and basil leaves to enjoy some slices of fresh mozzarella on a plate. The classic combination (known as Caprese salad) is not overrated by any means, but if your crisper drawer is bursting with greens instead of tomatoes since your early-summer CSA began (or if you just want to sneak more greens into your diet, noble you), then you can play up this concept anew.