Category Archives: Vegetarian

Karl’s Lime Apple Sauce

Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. While this produced an excellent, tasty apple sauce, I could not help but make some “improvements” when I made another batch for her.

Karl’s Lime Apple Sauce

Karl’s Lime Apple Sauce

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Karl’s Barbecue Roasted Potatoes

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had decided to barbecue a meatloaf, because it was so hot I did not want to cook indoors. Potatoes  go well with meatloaf, but cooking them created the same problem. I decided to cook the potatoes on the barbecue as well. Large potatoes, like Russets, can take too long to cook, so I used small Dutch yellow potatoes.

Karl’s Barbecue Roasted Potatoes

Karl’s Barbecue Roasted Potatoes

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Karl’s Ginger White Peach Harcourt Verts

I have dozens of pictures on my desk top of dishes I have created and never gotten around to posting. I am constantly looking for new combinations to keep my meals interesting. I had made some white peach jam and thought that would go well with my green beans. Harcourt Verts—“beans green,” literally in French—are French green beans which are a bit thinner than the Blue Lake variety commonly used in America.

Karl’s Ginger White Peach Harcourt Verts

Karl’s Ginger White Peach Harcourt Verts

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Filed under Beans, Side Dishes, Vegan, Vegetarian

Karl’s Thai Peanut Sauce

Adapted from a RasaMalaysia recipe

I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.

Karl’s Thai Peanut Sauce

Karl’s Thai Peanut Sauce

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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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Filed under Desserts & Treats, Vegan, Vegetarian

Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry

I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.

Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry

Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry

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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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Filed under Side Dishes, Vegan, Vegetables, Vegetarian