Category Archives: Vegan

Karl’s Vegan Israeli Couscous Almandine

Wife Jan is on the Noom Program and I made an Israeli couscous salad packed full of vegetables and fruit for the Fourth of July. It was so popular with my family that wife Jan asked me to make some for her dance in the park potluck this Sunday.  Last time, I listed a vegan option for the salad, but Jan thought some of her friends might be vegan, so I made a new, strictly Vegan salad. Of course in my ultimate need not to make the same dish the same way twice in a row, I made some changes.

Karl’s Vegan Israeli Couscous Almandine

Karl’s Vegan Israeli Couscous Almandine

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Karl’s Israeli Couscous Almandine

I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some side dishes to go with the heavy meat main dish. With two vegetable dishes—corn and grilled vegetables—decided upon, I needed something with a bit of starch. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I chose to make a Israeli couscous salad packed full of vegetables and fruit.

Karl’s Israeli Couscous Almandine

Karl’s Israeli Couscous Almandine

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Karl’s Za’atar Grilled Vegetables

I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. The women of my family really like grilled squash and tomatoes, but I did not want to use the same Nevis spice blend on the vegetables. For the squash, I decided to use the Middle Eastern spice blend za’atar. To make it Noom friendly I reduced the amount of oil.

Karl’s Za’atar Grilled Vegetables

Karl’s Za’atar Grilled Vegetables

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Karl’s Grilled Chili Corn II

I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. My family really likes grilled corn, but I did not want to use the same Nevis spice blend on the vegetables. For the corn, I chose to use chili powder—kind of a go-together with corn.

Karl’s Grilled Chili Corn II

Karl’s Grilled Chili Corn II

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Karl’s Noom Friendly Vegan Sukiyaki

Daughter Eilene is visiting her sister tonight and this allows us to have something for dinner that she doesn’t like—mushrooms. Last week, I made a Noom adapted sukiyaki that wife Jan really liked. She asked that I make it again, filled with mushrooms.

Karl’s Noom Friendly Vegan Sukiyaki

Karl’s Noom Friendly Vegan Sukiyaki
This dish is Vegan except for the optional addition of a ramen egg

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Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage

Wife Jan asked for another Noom recipe for dinner, Curried Sweet Potato and Apple Soup—which I determined was identical to one from Prevention. As has been the case over the last week, I have found I had disagreements with Noom’s ideas about recipes—not enough vegetables or spices. I adapted the recipe to my tastes.

Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage

Karl’s Curried Sweet Potato and Apple Soup with Chicken Apple Sausage

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Filed under Chicken, Main Dishes, Soups, Vegan

Karl’s Rice Florentine

I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.

Karl’s Rice Florentine

Karl’s Rice Florentine

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Karl’s Chili Powder

The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.

Karl’s Chili Powder

Karl’s Chili Powder

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Karl’s Sichuan Stir Fried Cucumbers

This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.

Karl’s Sichuan Stir Fried Cucumbers

Karl’s Sichuan Stir Fried Cucumbers

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Karl’s Parsley Potatoes with Slow Roasted Leeks

I was making my birthday dinner and I wanted something to go with my barbecued lamb. I looked on-line for suggested side dishes. I saw some things I liked, but mostly it gave me ideas for what I would make.

Karl’s Parsley Potatoes with Slow Roasted Leeks

Karl’s Parsley Potatoes with Slow Roasted Leeks

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