Category Archives: Vegan

Karl’s Ginger White Peach Jam II

Wife Jan has started research for her next book and is interviewing the denizens of Silicon Valley again. She cannot afford to pay the people who talk to her, but she wanted to show her appreciation for taking up their time. She asked me to whip up some jam to give them. It is stone fruit season, so white peach jam seemed appropriate.

Karl’s Ginger White Peach Jam II

Karl’s Ginger White Peach Jam II

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Karl’s Vegetarian Futomaki 

I am making grilled salmon for Sunday’s Japanese feast. While I could have served just plain steamed rice to go with the salmon that is not my style. While I am making several pickles to go with dinner, I decided to make vegetable makizushi as well.

Karl’s Vegetarian Futomaki 

Karl’s Vegetarian Futomaki

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Karl’s Japanese Salt Pickled Turnips

As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.

Karl’s Japanese Salt Pickled Turnips

Karl’s Japanese Salt Pickled Turnips

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Karl’s Japanese Cucumbers Pickles with Green Seaweed

This Sunday I decided to go with a Japanese feast. A Japanese dinner is not complete without a selection of Japanese pickles. With a constant need to experiment, today I choose to add fujisawa aosako—dried green laver seaweed flakes—to my cucumber pickles.

Karl’s Japanese Cucumbers Pickles with Green Seaweed

Karl’s Japanese Cucumbers Pickles with Green Seaweed

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Karl’s Ratatouille without Alliums or Eggplant

I am making a barbecued chicken with French flavors and I wanted a vegetable side dish. Ratatouille came to mind, but a quick scan of common recipes turned up some problems for my family. Almost all of the recipes called for alliums—garlic, onions and leeks, etc.—which daughter Miriam is “off.” Most of the recipes for ratatouille also called for eggplant, which my entire family is unable to digest.

Karl’s Ratatouille without Alliums or Eggplant

Karl’s Ratatouille without Alliums or Eggplant

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Karl’s White Gazpacho

Adapted from a Food and Wine recipe

Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with the beef, gazpacho would be an obvious choice, but Miriam has been “off” garlic and onions lately—and gazpacho is really just salsa (tomatoes, onions, chilies, cilantro, and garlic) that has been blended into a cold soup. Searching the internet, I found a recipe for “white gazpacho“—made with apples, grapes, almonds and cucumber. A little tinkering and it would meet Miriam’s dietary needs.

Karl’s White Gazpacho

Karl’s White Gazpacho

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Filed under Side Dishes, Soups, Vegan, Vegetarian

Claudia’s & June’s Peanut Butter Stuffed Dates

Note: I mentioned these treats in an earlier post and I felt I could not mention them without giving the recipe.

While I am sure that my mother was not the inventor of this dish—wife Jan insisted that her mother’s name be added to the title—it was a common holiday treat in our house growing up.  Sweet Medjool dates stuffed with crunchy peanut butter and dusted with powdered sugar says “Christmas” in my house. These are easy to make, but they do not last long—even when there are no children around.

Claudia’s & June’s Peanut Butter Stuffed Dates

Claudia’s & June’s Peanut Butter Stuffed Dates

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Filed under Desserts & Treats, Holidays, Vegan, Vegetarian

Karl’s Improved Parsley Potatoes

I make my parsley potatoes almost exactly like my mother—with the exception of almost everything. My mother would use White Rose potatoes that she would cut into small pieces. I use small Dutch yellow potatoes cut into larger chunks. My mother would use one clove of garlic, one green onion and one tablespoon of parsley. I triple all of these ingredients. Today, I had some leek left over from making my meatloaf and I decided to add that as well.

Karl’s Improved Parsley Potatoes

Karl’s Improved Parsley Potatoes

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Filed under Potatoes, Side Dishes, Vegan, Vegetarian, Weeknight

Karl’s Restaurant Style Stir Fried Rice

I’m making a simple broiled salmon—with just a little lemon juice and salt—for a weeknight meal, but I wanted something more than plain rice to go with it. I had some left over rice in the refrigerator, so I thought that fried rice would be nice. Tonight I decided to try to make it like Chinese restaurant rice with the finely diced vegetables.

Karl’s Restaurant Style Stir Fried Rice

Karl’s Restaurant Style Stir Fried Rice

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Filed under Pork, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Fukujinzuke

I’m making Japanese curry for dinner and, in reading Just One Cookbook’s recipe, I learned that fukujinzuke is commonly served on the side. Fukujinzuke is the Japanese version of a chutney to compliment the curry—a cooling, crunchy contrast to the soft and spicy main dish. While this dish may have four main ingredients—daikon, eggplant, lotus root and cucumber—it may also have up to seven in homage to the Seven Lucky Gods. I cannot eat eggplant, wife Jan does not like lotus root, and daughter Eilene does not like shiitake mushrooms—another common ingredient—I adapted the recipe and used what I had on hand.

Karl’s Fukujinzuke

Karl’s Fukujinzuke

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Filed under Pickles, Side Dishes, Vegan, Vegetarian