Category Archives: Vegan

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

Karl’s Apple Wild Rice Pilaf

I’m making broiled salmon and steamed broccoli for a week night dinner. Looking for something different for a starch I thought about a wild rice pilaf. I happened to have a bruised apple on my counter—one that I was not going to put in someone’s lunch bag—that I needed to use up. Throwing it into the pot turned out to work very nicely.

Karl’s Apple Wild Rice Pilaf

Karl’s Apple Wild Rice Pilaf

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Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Coca-Cola glazed Roasted Carrots

I was making a very meat heavy meal with Coca-cola pork and I wanted to work in more vegetables. I added shredded cabbage to my potato salad, but I wanted one more dish. While I am not fond of cooked carrots, my family loves them. Glazing the carrots with the pork’s cola sauce seemed a reasonable next step.

Karl’s Coca-Cola glazed Roasted Carrots

Karl’s Coca-Cola glazed Roasted Carrots

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Filed under Side Dishes, Vegan, Vegetarian

Karl’s Spinach Salad with Strawberry Vinaigrette

Daughter Miriam asked for tomato soup and melted cheese sandwiches for Sunday’s dinner. I thought that a salad would go well with this meal. Some time ago, Miriam introduced me to balsamic vinegar strawberries and I had the notion that would these would pair well with spinach.

Karl’s Spinach Salad with Strawberry Vinaigrette

Karl’s Spinach Salad with Strawberry Vinaigrette

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Filed under Salads, Side Dishes, Vegan, Vegetarian

Karl’s Mushroom Leek Soup

Daughter Eilene—who hates mushrooms—was off with her friends. I wanted to make some mushroom soup. Jan had also wanted a leek soup—a creamy soup that is mostly potatoes and leeks.  I thought that I could combine two recipes to make a mushroom-y leek soup.

Karl's Mushroom Leek Soup

Karl’s Mushroom Leek Soup

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Filed under Side Dishes, Soups, Vegan, Vegetarian

Karl’s Japanese Bar Style Mixed Pickles

My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles.

Karl’s Japanese Bar Style Mixed Pickles

Karl’s Japanese Bar Style Mixed Pickles

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Filed under Side Dishes, Vegan, Vegetarian

Karl’s Pinto Beans and Hominy

My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Vegetarian beans and hominy struck me as one solution to meet their needs.

Karl’s Pinto Beans and Hominy

Karl’s Pinto Beans and Hominy

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Filed under Beans, California Fusion, Main Dishes, Stews, Vegan, Vegetarian

Karl’s Apricot Oatmeal with Blueberries and Coconut

Still making breakfasts for wife Jan’s college friends. The friend with a gluten allergy closes off my usual breakfast standbys of biscuits, waffles or pancakes. Oatmeal is an acceptable breakfast, but by itself it is a bit dreary.

Karl’s Apricot Oatmeal with Blueberries and Coconut

Karl’s Apricot Oatmeal with Blueberries and Coconut

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Filed under Breakfast, California Fusion, Vegan, Vegetarian