vegan – Page 14 – Not Eating Out in New York

20 Nov 2010

Chipotle Baked Beans In A Pumpkin

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

Last Halloween, Dave introduced me to a dish that involves baking stuff inside a hollowed-out pumpkin. He explained that he’d taken it from a Ruth Reichl recipe in Gourmet. This past Halloween, I hosted, and I copied Dave’s (or Ruth’s) dish to a T. (Only mine was in a white heirloom “ghost” pumpkin, and I served a side of beet-and-tomato “blood” soup.) It’s sort of like French onion soup, inside a pumpkin: you stuff stale bread cubes and pour chicken … Read More

2 Nov 2010

Red Cabbage Salad with Quince, Pickled Carrots and Maple-Cider Vinaigrette

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

Question: Why do we eat coleslaw in the summer, usually? Okay, it’s crisp, sweet and cooling, and I even thought it was called “cold slaw” as a kid. But it’s made primarily of… winter cabbage. And we’ll be seeing lots of heads of those for the rest of the year.

22 Sep 2010

Seaweed Salad (with the stuff washed up on the shore)

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

It’s a ubiquitous side on the sushi restaurant menu, but “seaweed salad” is just weeds from the sea, tossed with dressing. Often, it’s made from dried and reconstituted seaweed sheets, shred into ribbons. You can get packages of the dried stuff at any Japanese grocery. Or, if you’re at the beach, you’ll come across it, fresh, for sure.

11 Sep 2010

Eggplant-Tomato Tartare

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 9

Just another fun way to serve up eggplant, fresh and simple. Because it’s got to be cooked, eggplant tends to get weighed down in heavier preparations — parm, or an Asian stir-fry with lots of gloppy brown sauce. But I love just roasting a skinny eggplant half, face down like a spear, and eating it straight-up like that afterwards, soft and gooey inside. This was more or less what I did for cooking demonstrations two weekends ago at New York … Read More

7 Sep 2010

Pickled Swiss Chard

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

I was inspired to do this by one of my favorite Chinese condiments, pickled mustard greens. The greens are finely shredded, brined with salt, vinegar and soy sauce, sometimes chiles, and in some cases, slightly fermented before going into a can or a jar to be preserved. Then, they’re served with almost anything: stir-fries with tofu, a bowl of noodle soup with sliced pork, and, when I was little, sometimes just sprinkled on top of a bowl of hot, soupy … Read More

2 Sep 2010

Shredded Kale & Sungold Tomato Crostini

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 9

First it was this on a plate with leftover roasted almonds strewn about, a salad. Then it was this, transported to crisps of leftover bread, a crostini. Next it was this, stuffed into my cold burrito from a take-out place that I didn’t even go to (somebody else did, and gave me their leftovers). Soon it will be this, on leftover rice that’s stuck to a pot in the fridge. Basically, this is really good. Any way you serve it.

28 Jul 2010

Peach and Roasted Beet Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 22

I don’t know anything that doesn’t taste good with a slice of a fresh, juicy and tree-ripened summer peach. It doesn’t need anything to accompany it, but it sure can give other ingredients a boost. For example, ricotta or goat cheese with a peach slice on crostini. A bowl of vanilla ice cream with peaches. Grilled peaches on shishkabob sticks, in salsa and gazpacho, on a pizza instead of tomato slices, peanut butter and peach sandwiches. I’m eating buckwheat pancakes … Read More

20 Jul 2010

Saru Gazpacho, and a Food Obstructions IV Recap

by Cathy Erway | posted in: Beans, Cook-Offs, Events, gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 8

We have a new champ of the Food Obstructions, and a winning recipe that I hope everyone cooks up real soon. But first, a big, fat thank-you from Karol, David and myself to everyone who came, ate, and cooked. Together, we raised almost $600 for Just Food, the nonprofit promoting access to fresh, good food for all residents of NYC. It seems that definitely includes us, because what was even more impressive about Sunday was the smorgasbord of delicious, summery … Read More

18 Jul 2010

Grilled Carrots with Carrot Greens Pesto

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 42

I love it when a dish just makes sense somehow. Feels more efficient. This can often be achieved by using two parts of the same plant, or animal, if in unsuspecting ways. Hey, if eating meat from head to tail is all the rage, then how about vegetables from shoot to root? Stalk to flower? Waste not, want not, and why not cook ’em both together? That’s what I thought when I bought a bunch of these lovely tri-colored carrots. … Read More

6 Jul 2010

Garlicky Marinated Zucchini with Soy and Sesame

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 14

Growing up, a summertime party spread was never complete without these usual suspects: a bowl of cold sesame noodles, and a batch of marinated, peeled cucumbers that had been chilling with soy sauce, vinegar, tons of chopped garlic, and a dash of sesame oil. The latter had no name really, it was just my mom’s homestyle pickles, or quick-pickles. No fermentation, no cold-packing, just a long sit in the fridge was all that was needed to make them (although a … Read More

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