Category Archives: Vegetarian

Karl’s Salt and Pepper Mushrooms

My family loves salt and pepper chicken wings. I wondered if I could make a vegetarian version with meaty tasting mushrooms. Daughter Miriam would love it— daughter Eilene won’t touch it.

Karl’s Salt and Pepper Mushrooms

Karl’s Salt and Pepper Mushrooms

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Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

For wife Jan’s birthday, I am making carrot salad. Daughter Miriam is having trouble chewing and eating carrots might be a bit hard for her. I decided to make a tomato and cucumber salad with tender greens just for her.

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

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Filed under Salads, Side Dishes, Vegan, Vegetarian

Karl’s Farro Salad

One of my preferred salads at Safeway is their orzo salad. I had decided to make an Italian dinner, so I thought I would make something similar using the Italian grain farro. Daughter Miriam always wants things vegetable forward. As I planned my salad, I added more and more vegetables.

Karl’s Farro Salad

Karl’s Farro Salad

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Karl’s Italian Dressing

I was planning two dishes for Sunday’s dinner that I needed Italian dressing for—a farro salad and a roast chicken—but I did not want to use bottled dressing. While I looked at several dressing recipes online I did not really follow any of them—I was just seeing what they considered the range of herbs to use might be. Many of them included powdered garlic and onion, but daughter Miriam is “off” these ingredients, so they have been omitted.Note Feel free to add them back, if you wish.

Karl’s Italian Dressing

Karl’s Italian Dressing

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Karl’s Cheese Fondue

Adapted from Simple Recipes

Wife Jan decided she wanted cheese fondue for Sunday dinner. At the last minute, daughter Miriam bowed out, so I made bread pudding with my bread cubes. I finally made the fondue the next weekend’s dinner.

Karl’s Cheese Fondue

Karl’s Cheese Fondue

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Karl’s Oi Bokkeum

I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.

Karl’s Oi Bokkeum

Karl’s Oi Bokkeum

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Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian

Karl’s Japanese Pickled Turnip Greens

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.

Karl’s Japanese Pickled Turnip Greens

Karl’s Japanese Pickled Turnip Greens

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Karl’s Japanese Pickled Turnips

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, I used the salt pickling technique. This time, I both briefly salted the turnips and then pickled them with sweet and sour vinegar sauce.

Karl’s Japanese Pickled Turnips

Karl’s Japanese Pickled Turnips

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Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.

Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu

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Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am adding wasabi and marinating the cucumbers for a few days—namasu.

Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Karl’s Japanese Wasabi Cucumber Pickles
Wasabi Kyūri Namasu

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