I’m used to rhubarb baked into cobblers, crisps and crumbles, however it additionally shines when it’s handled as a savory ingredient, like in Naz Deravian’s khoresh rivas, a vegetarian model of the massive, comforting spring stew usually made with lamb. Right here, rhubarb cooks down on a mattress of beans simmered with fried parsley and mint, going delicate and tender within the steam of the pot, however conserving its shade and superb tang.
This isn’t a fast dish — it takes a while to prep and fry the parsley and mint, and to fry the onions and simmer the beans. However the result’s beautiful, extra like a Assertion Bean, a Celebration Bean, a Occasion Bean! And in the event you’re utilizing dried beans as an alternative of canned, you should use two cups of that cooking water to present the braise much more depth.
In order for you a quicker meal, and also you just like the softly candy and savory flavors of stir-fried tomato and eggs, I need to introduce you to Hetty McKinnon’s tofu and tomato egg drop soup.
The soup is fast, and also you make it by seasoning a can of crushed tomatoes with fried scallions and ginger, ketchup, and sesame oil. Whereas the lower tofu is bobbing in there, drizzle in some crushed eggs. It’s substantial sufficient for a hefty, end-of-the-day meal, heat and comfortable and stuffed with protein. Although in the event you occur to work at home, it could possibly be a very nice lunch to make for your self on a dreary day (it comes collectively in simply quarter-hour).
Right here’s one other wonderful lunch: fried tofu with blended grains. Samin Nosrat, who wrote about how she made this commonly in a co-working house, not too long ago informed me that it’s nonetheless her favourite solution to prepare dinner tofu. The dish is so spare, and the ingredient checklist so brief, you may be suspicious at first! However soaking medium-firm tofu in liquid aminos, then frying it in coconut oil boosts its taste and makes probably the most of its custardlike texture. For one thing so primary, it’s unexpectedly luxurious.
Mara’s Tofu With Combined Grains
Go to the recipe.
One Extra Factor!
In case you missed it, earlier this week, The Veggie hosted its first digital occasion (watch the playback right here). The New York Instances Meals editor Emily Weinstein, and the creator and chef Samin Nosrat, each joined me to speak in regards to the joys of vegetarian house cooking. Readers dropped in reside to ask questions, and I discussed a couple of books whereas we have been chatting:
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“Basic Indian Vegetarian Cookery” by Julie Sahni. This got here up when a reader needed to know why her home made saag paneer didn’t reside as much as restaurant variations. Sahni’s model is much less about cream and butter, which eating places usually lean on, and extra in regards to the texture and seasoning of the greens, with the luxuriousness coming from the fried paneer itself (although you possibly can drizzle ghee all around the prime if you would like it further buttery).
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“East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing” by Meera Sodha. It is a actually nice assortment of recipes from one in every of my favourite cooks and recipe writers. The curries and noodle dishes are significantly rewarding, and I like how Sodha has fast concepts for cooking from pantry staples, too.
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“Veggie Burgers Each Which Method” by Lukas Volger. This got here up as a result of a reader was on a veggie-burger journey, studying to make one that might stand as much as the grill. There are such a lot of issues to consider: drying out components as a lot as potential earlier than making the patty, taking part in with the dimensions and binder. That is the e-book for anybody trying to experiment and obtain one thing very particular with their patties, however it’s additionally an important basic useful resource for concepts.
Thanks for studying The Veggie. Fast word: Final week, my editor Tanya Sichynsky stepped in to reply reader questions, together with one about avoiding nightshades, and by accident pointed towards a gnocchi recipe made with potatoes (a nightshade).
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