Herbed rice and buttered vegetables

Herbed rice and buttered vegetables

The “fish fillet” behind the rice is soya-based textured vegetable protein. Sam likes to include what she calls “fake meat” and “fake fish” in her meals for texture more than anything else. I mean, they don’t have any distinctive flavor so what they really do is add bulk. And because they turn crisp when fried, they lend that fried meat or fried fish feel to an otherwise vegetable dish.

The flavors of this meal come from the rice and the vegetables. If you cook them at the same time using two pans, the meal can be ready in under 15 minutes, including preparation time. Cook the vegetables in butter and a little water, and while they cook, stir fry the rice with garlic and herbs in another pan. By the time the vegetables are done, the rice will still be hot and you’ve got yourself a tasty vegetarian meal. »

Peperonata con tofu

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Italy meets China in a vegetarian dish. Sam loves bell peppers so I cooked one of the most well-loved Italian vegetable stews for her. Peperonata is a dish of stewed peppers and it is often served accompanied by rustic bread. Soft vegetables, crisp … »

Vegetarian baked stuffed potatoes

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So filling. So delicious. The stuffing is a mixture of kidney beans, chili, chopped tomatoes, onions and bell peppers, seasoned with salt, pepper, lemon juice and tossed with a little melted butter. The cheese can be any variety that melts well. … »

Italian-style vegetable stew

italian-stew

Vegetables, pesto and tomato sauce. What can be simpler? But a vegetable stew, when properly cooked, is anything but simple. With just the right amount of aromatics, and slow and careful cooking, a vegetable stew is a carnival of colors and aromas … »

Cheese-topped skillet potatoes

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The potatoes are boiled, cooled and sliced. A skillet is generously smeared with butter. The sliced potatoes are arranged, slightly overlapping, along the outer edge of the skillet. An inner circle of tomato slices follow. And, finally, at the … »