Thursday, September 26, 2013

Indian Vegetable Curry



Indian Vegetable Curry
The weather is finally cooling down here in SoCal, and the brisk early mornings had me thinking about curries and soups.  I had, in a past life, made curries with beef, but now, with my tasting partner waxing poetic about the virtues of a ‘vegan at home diet’ I knew my curry would be vegetarian.  I originally thought I would just go the prepared curry paste route, but after looking for some vegetarian recipes, I decided making the curry ‘from scratch’ wasn't that hard and would probably taste better.  This curry has a number of Indian spices that meld into a flavorful sauce and isn't too spicy.  It is the perfect dinner for a cool night.  My tasting partner had seconds. 

recipe after the jump

Sunday, September 15, 2013

Mushroom Risotto

Mushroom Risotto
Earlier this summer, my tasting partner and I went wine tasting in the Willamette Valley, Oregon for a week.  We had a lovely, relaxing time, biking in the morning, wine tasting during the afternoon and dining in the evenings.  One evening we went to the Joel Palmer House http://www.joelpalmerhouse.com/ and enjoyed their vegetarian mushroom tasting menu.  One of the menu items we had that night was a wild mushroom risotto which was outstanding.  The depth of flavor, the nutty, mushroomy taste with the truffle oil drizzle made this risotto unforgettable.  Once back home, I searched the internet for a similar recipe.  Much to my surprise, I found a recipe http://www.winemag.com/Recipes/Recipe-Index/index.php/name/Joel-Palmer-House-Wild-Mushroom-Risotto-with-Oregon-White-Truffle-Oil/record/4332/

I made 2 slight changes.  I used ½ of diced white onion, not dried, and the truffle oil I had on hand.  The changes I made are reflected in my recipe.  I served this risotto at a Pinot Noir wine tasting we had recently and everyone raved, including my tasting partner.

This wild mushroom risotto is not vegan, but can be made vegan by substituting a vegan ‘butter’ to use in the preparation and eliminating the parmesan cheese. 

recipe after the jump

Wednesday, September 4, 2013

Farro Salad


 
Farro salad
It has been HOT in SoCal, and I have been reluctant to use the oven or spend any time over a hot stovetop, so my tasting partner and I have been eating a lot of salads lately.  Besides the usual leafy green salads which we always eat, we also enjoy a farro salad that can be modified according to your taste.  It is easy to assemble, and the farro provides a nutty taste and chewy texture.  It is a great summer salad, one my tasting partner enjoys and it’s vegan!

Farro is a wheat grain and can be found at specialty stores like Whole Foods, or in Italian food markets, if you are so fortunate to have one near by.  Brown rice or Quinoa are gluten free alternatives which would also be tasty.

recipe after the jump