There’s a new category of food in our house these days that I like to call “decadent vegan.” Regular vegan food, as everyone knows, is steamed quinoa with shredded carrots and a squeeze of lemon, but decadent vegan food is different. It’s this creamy, hearty pasta, and my first experiment with deep-frying and that addictive roasted squash salad that we’re still making every chance we get. In truth, a lot of recipes on this site fall into the decadent vegan category, but for some reason I hadn’t thought of them that way before. This year, I’m making a conscious effort to cook more vegan meals. Decadent, delicious vegan meals.
What are your favorite recipes or ideas that fall into the decadent vegan category? Please share!
If you keep a jar of caramelized onions in the fridge, as I’ve been doing lately, this recipe can be prepared in the time your pasta takes to cook. And if you don’t keep a jar of caramelized onions in the fridge, I encourage you to start. Continue reading →
The lazy cook in me was intrigued by the baked pasta recipe that appeared on Smitten Kitchen today. Because the pasta it used was orzo and (why did I never think of this before?) the orzo can be baked without pre-boiling, thereby saving you six minutes and the washing of an extra pot. You’re welcome.Deb’s recipe, adapted from our favorite Yotam Ottolenghi, is for a cheesy (just-cheesy-enough, she says) bake with the usual Ottolenghian flourishes of lemon zest and oregano. And it sounds lovely. But once I started browning perfect summer vegetables–eggplant, zucchini, peppers, falling-apart fragrant tomatoes–I couldn’t bear to adulterate them much. (If your tomatoes are less than perfect, by all means try out the original recipe’s suggestion to jazz them up with a few tablespoons of chopped oregano and the zest of a lemon; you could even add that chopped mozzarella.) For me, whole wheat orzo, salt, and the heat of the oven were enough to make the pan of vegetables a hearty late-summer meal. I crumbled feta on top at the end and browned it under the broiler, but it’s perfectly delicious without the cheese. A tomato salad on the side provided a sweet little bite of acid to compliment the richness of the cooked vegetables. (The Indigo Rose tomatoes were almost too pretty to eat. Almost.)Continue reading →