vegetarian – Page 18 – Not Eating Out in New York

5 Jan 2012

Vegetarian Dumplings with Seaweed & Mushrooms

by Cathy Erway | posted in: Dumplings, Recipes, vegan, vegetarian | 6

Vegetarian dumplings were once a strict equation to me: finely shredded cabbage, minced five-spice tofu, chopped scallions, and maybe some shiitake mushrooms, or clear strands of bean starch noodles. This simple formula I had been raised to identify as the proper filling for a meat-free (and admittedly inferior) version of the favorite comfort food. It wasn’t until more recent years that I realized this colorless, choppy mixture didn’t need to be just so… or just so inferior.

20 Dec 2011

Telepan’s Celery Root Latkes (and a recap of the Latke Festival at BAM)

by Cathy Erway | posted in: Cook-Offs, Events, Recipes, vegan, vegetarian | 1

If there’s one thing I love, it’s seeing an entire community of chefs, food writers, and the ecstatic eating public go bonkers over one single dish. Last night at the Brooklyn Academy of Music (BAM), it was latkes. And it was a madhouse. I’ve finally recovered enough from serving as one of nine judges in the Third Annual Latke Festival sponsored by Edible Brooklyn and Great Performances to post a recap, along with a coveted recipe by one of the … Read More

19 Dec 2011

Pasta with Fennel and Baby Collard Greens

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

It might seem a bit more challenging to whip up a simple pasta dish when all the choicest, go-to ingredients are out for the season. Until only recently, eggplants and tomatoes were still around in NYC Greenmarkets, thanks to a fair-weathered fall. But now — and especially felt by this weekend’s gusty winds — it’s clear that the party is over. Coarse, rubbery greens reign supreme in this season, and ecru-colored heads of cauliflower, like snow-capped mountains, foretell of colder … Read More

6 Dec 2011

Mushroom Miso Soup

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 4

They might not be human, but fungi sure are fun — to eat. The woodsy, umami-rich flavor of mushrooms always gets my saliva glands going. The silky, slightly rubbery texture is titillating. I can’t decide which type is my favorite, but thoughtfully munching on different mushrooms one at a time from a spoonful of miso-based soup in attempt to identify one winner, I get lost in the sheer pleasure of it and forget.

19 Nov 2011

Sunchoke and Kale Gratin

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 4

Imagine this gloriously textured mess with a runny fried egg plopped on top, and you’ve just accurately captured my breakfast. (Now try to picture the gluey streaks of yolk goo and breadcrumbs stuck to my cheek. No, don’t.) This dish was a tasty way to enjoy what seems like a more hearty, slow-cooking dish very fast. It’s not quite a casserole, and it’s not simply roasted vegetables. It’s a gratin.

15 Nov 2011

Daikon Radish Greens Pasta with Seared Daikon, Chilies, Garlic and Lemon

by Cathy Erway | posted in: Recipes, vegetarian | 8

It’s another round of head-to-tail cooking, for the underrated root vegetable! And for good cause: radish greens are a true superfood, among the most nutrient-rich of all leafy greens, yet they tend to become a little coarse and bitter-tasting while the root beneath them matures. No matter — mash them into a silken fresh pasta to toss with the lightly cooked radishes, too.

13 Nov 2011

Palak Daal (Spinach and Lentil Curry)

by Cathy Erway | posted in: Beans, Recipes, vegan, vegetarian | 10

Think spring is the best time of year to eat leafy greens? Fall’s cabbage, Swiss chard, lettuce and spinach are just as great, if not better, having been sowed in summer’s warm soil. In this region, it’s usually a sure bet that they’ll mature in time for the first frost to hit, but before they wilt in strong sun. And despite the recent snowstorm on the Northeast, New York’s local greens are looking ship-shape, especially the spinach.

11 Nov 2011

Shaved Brussels Sprouts Salad with Apple Peel & Pinenuts

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 2

I was peeling apples the other day, scraping off bits of smooth, ruby red skin like rose petals, when they appeared just as that instead of waste. The flesh of the apple was supposed to go toward a simple tart, but what about these crisp, juicy peels?

3 Nov 2011

Tofu and Edamame With Ginger and Chilies

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 2

This satisfying side dish or humble meal with rice is not the most interesting food I’ve eaten during my travels in Taiwan. Still, it has plenty of virtues that I hold close to heart: few ingredients, lots of plant-based protein, and it’s incredibly quick, and impossibly cheap to prepare. I hardly needed to go across the globe to access the recipe for this typical Taiwanese dish, however; it’s been a favorite of mine since I was a child.

12 Oct 2011

Soy-Simmered Turnips and Shiitake Mushrooms

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

This is a cozy comfort food for a fall-time side dish or snack. I’ve long felt that turnips were under-appreciated, probably because of their sharply bitter taste. But when you roast them, their natural sugars come to the surface and caramelize in brown, fudgey smears. When you boil them and mash them, they can be combined with cream and butter to soften their taste. Here’s one other way to tame the harsh flavor of turnips, and make it a welcome … Read More