One of my favorite restaurants in Pittsburgh is Zenith. Zenith is a small vegetarian restaurant/antique shop in the South Side. Every once in a while, they make my favorite dish – Toficken. They make it pretty infrequently, so I’ve started making my own version. It’s definitely pretty different, but it satisfies my craving.
I really love pasta, but I have to make sure I get my protein. One way I do this is with Red Lentil Pasta. This pasta is quick, easy, and filling. Plus, it makes great leftovers, too!
I love falafel, but I really don’t like deep-frying. These falafel are not as crispy as their deep-fried counterparts, but they are still really delicious.
When visiting Tokyo in 2011, we were having a ton of trouble finding the vegetarian restaurants that we had read about on Happy Cow. Luckily, we stumbled upon a delicious restaurant called Tomato Cafe. While there, we had fries with tomato ketchup, cherry tomato pickles, tomato pasta, avocado pasta, and tomato sorbet. The avocado pasta was so amazing, we decided we needed to re-create it at home.
This week, we had a Tanzanian dinner for our country night. As a result, I ended up with about 2 cups of extra mango. So, I decided to use my zucchini bread recipe and replace the zucchini with mango. The results were fabulous.
The summer I was in grad school, I needed lunches that tasted good cold. I went on a mission to find and create delicious recipes that could keep me going through the day. One recipe I came up with was Asian Noodle Salad.
Due to my bout with the flu, I ended up not making my Tanzanian meal I had planned. As a result, I was left with a bunch of fresh ingredients that I didn’t want to go bad. Saturday night, when I wasn’t feeling like death, I decided to make this dish with my husband’s assistance.
Well, ladies and gentlemen, the flu season is here! How do I know? I thought it was rather mysterious that so many of my students were missing 4 days in a row of school in September, until I caught their illness, too. So, I decided to share a lovely recipe that is something that I think would be delightful to eat when you feel this bad. I’ll even include a “Make it faster” tip, in case no one will make this for you while you’re sick.
Fall is fast approaching, so I figured I would share my recipe for a pizza that uses Japanese autumn produce.
Japan has many interesting breads. One of them, curry pan, is not vegetarian if you buy it at the store. However, I really like Japanese curry, so I decided to adapt a recipe to make it vegetarian. It is also normally deep fried, but I bake mine.
