They’re very versatile! Also, my Anaheim pepper plant is overproducing, and there’s only so much chile relleno casserole I can eat. (This is a lie. There’s only so much chile relleno casserole I SHOULD eat.)
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From the NYT 5 dinners for weeknights email…1 lb of cherry tomatoes sliced in half in a baking dish (or cookie sheet), toss 1/4 cup each bread crumbs and romano cheese, sprinkle over tomatoes, add salt and pepper and drizzle 1/3 cup of evoo over the tomatoes. Bake at 425 for about 20 minutes, cook up 1/2 lb of penne and fold into tomato mixture with a little oil and/or pasta water.
Variations include garlic in the roasting, spinach or basil in the mixing.
Delicious and very filling!
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Eggplant anything. Eggplant parmesan over whole wheat spaghetti, or baked ziti with Ricotta.
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Our dinners are meatless most of the time. Some favorites for a quick dinner: Eggs slowly scrambled with cooked vegetables (not veggies) and cheese. Quiche. Lots of soups/chowders. Last night was curry rice with cauliflower alongside.
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Are Taiwanese smoked tofu and tempeh common where you are? I eat both a lot. In Taiwan I saw many versions of smoked tofu, here we have the simplest kind, just one.
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Tempeh
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Pasta with pumpkin (and cream sometimes) sauce
Austrian dumplings, with kabocha squash puree added. Fry in hot fat of choice and stir in scrambled eggs.
Another type of Austrian dumplings
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Austrian torn pancakes
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The cherry tomato dish mentioned up thread is one of my main meatless go to’s - I make endless variations of it.
Another is eggplant, tomato and pepper pasta sauce. Sooo good, in fact anything with eggplant.
Sometimes a vegetarian chili or tofu & mushroom paprikash.
I make mushroom moussaka at times, but mostly on weekends or special occasions.
Eggplant bolognese sauce over pasta is another eggplant dish I like. Can be made in a slow cooker.
Tempeh “mince”. In Germany you can eat raw pork mince on half a rye roll.
Avocado with nori and sesame oil.
With grated salt-cured yolks
Simple “Ma Po tofu”
Tempeh and king trumpet “Bourguignon” with Spätzle.
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MM is scrambled eggs with port mushrooms and twiced baked yukon potatoes stuffed with alpine swiss and herbs.
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Oven baked beetroot falafel in tortillas
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Millet with rhubarb
Rye dumplings with eggs
Pasta and crumbs
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Your meals look phenomenal! Any tips about the rye dumplings? I love rye- from bread to booze, so I’m sure I would enjoy these.
I love rye, too. The standard recipe for these dumplings uses normal white flour but I use what I have on hand. For this one I riffed on it and gave it an Eastern flavour with sesame, chilli and tamari dipping sauces.
How I make the rye dumplings:
- Make a thick batter. Add a little bit of potato starch to it, it’ll help hold the shape.
- Use 2 teaspoons to form dumplings and drop them in boiling water.
- When they float to the surface remove and drain in a colander.
- Heat a frying pan on med high heat, add fat of choice. When hot enough chuck in the drained dumplings and stir-fry until they are a bit crispy (but not burnt).
- You can make scrambled eggs in a separate pan (or beaten eggs) and stir everything in at this point.
That’s it. Fried dumplings with eggs are a favourite all over Austria. People make extra dumplings on purpose so they can turn them into this the next day.
Scroll up a few posts to see the same dumplings I made using beetroots and squash.
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Perfect- thanks so much! I just accidentally ordered an extra produce delivery, so I’ll make this as a quick side to go along with whatever I get! I got a beet hummus the other day, and may fashion it into a sauce. Maybe keep the Eastern European theme and throw in some cabbage/onion/caraway mixture. Thanks for the inspiration!
Also try another version, which is equally popular but the dumplings are smaller. You’ll need a specialised tool, however. I posted the tools on another thread last week (ideas for beetroots).
Fantastic! I’ll take any excuse to buy new kitchen tools- thanks!
A couple of favourites.
Roasted cauliflower with , feta cheese, dried apricots , pumpkin seeds and a tahini sauce.
5 veg (baby corn, fennel, sweet potato , yellow and green pepper) 2 bean (kindney and pinto) chilli with roti (didn’t have tortillas) & accompaniments.
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Austrian potato dumplings again, sweetish this time. With poppyseeds, pistachio and honey.
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Cold silken tofu
Spicy tofu and aubergine with fermented black beans
Tofu puffs and bitter gourd
SV yolks and silken tofu (from a tube)
Taiwanese smoked tofu
Some Korean ingredients
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I love aubergine
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There are so many pasta dishes that I like. It’s hard to pick one. For example, pasta of choice with gremolata, artichoke hearts or pencil asparagus, topped with Parmigiano-Reggiano cheese.
Amazing line up! Such a feast for my eyes!
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