Setting a healthy leafy green vegetable swimming in cholesterol is a mainstay of American Thanksgiving, which they must be having soon back there. I lived in the States for five Thanksgivings, and it’s a big, big deal for them: people fly all over fly-over for it. By contrast, Canadian Thanksgiving is a tepid excuse for [...]
Archive for the ‘Vegetables’ Category
American brussels sprouts with cream and nutmeg
Posted in North America, Vegetables, tagged American Thanksgiving, brussels sprouts, Christmas, Eating with the Seasons, egg-free, gluten-free, peanut-free, Thanksgiving on 18 November 2008 | 1 Comment »
What’s ‘palak pakora’ in Urdu?
Posted in Subcontinent, Vegetables, tagged credit crunch, egg-free, fritters, gluten-free, peanut-free, vegan, vegetarian on 7 October 2008 | 1 Comment »
For all I know, it’s ‘palak pakora.’ Pakora was suggested by the letter home to parents as a buffet food for the school Eid party. This surprised me, as I think of parkora as Hindu, but the chick pea fritter extends throughout the subcontinent, and I believe that everyone eats them. Ashamedly, I have no [...]
Stir-fried cabbage with a sweet-and-sour sauce from Henan Province
Posted in China, Vegetables, tagged cabbage, Du Fu, egg-free, gluten-free, Henan Province, peanut-free, sweet-and-sour, vegetarian on 4 September 2008 | 3 Comments »
This is my version of a sweet-and-sour cabbage dish from north-eastern China (not to be confused with the more famous Chinese hot-and-sour cabbage). If you imagine this dish as Slavic cabbage rolls that have been gutted of their meat before being sent through the office shredder, you will not be too far off the mark. [...]
The saag paneer that does not disfigure me makes me stronger
Posted in Subcontinent, Vegetables, tagged egg-free, fenugreek, gluten-free, paneer, peanut-free, saag, spinach, vegetarian on 3 September 2008 | Leave a Comment »
This is my version of saag paneer (or palak paneer), an quick Indian side of greens with fresh cheese. The version one reconstitutes from powder in a pouch tends to be more pablum-like. When I make it at home I like mine chunky, with fried paneer and the tang of a tomato sauce. This specimen [...]
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