Category Archives: Vegetarian

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shiozuke Tsukemono)

I am making several vegetable dishes for my Japanese feast this Sunday, pickled cabbage is an easy choice for me. Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ). A fond memory of my childhood was this salty crunchy pickle, that he only made occasionally for special occasions.

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shio-zuke Tsukemono)

Karl’s Salt Cabbage with Red Shishito Pepper
Kyabetsu Shio-zuke Tsukemono

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Karl’s Hijiki No Nimono (Hijiki and Carrot Salad)

I had decided to make a Japanese feast this Sunday. Miriam had requested that it be a vegetable forward and a low sugar meal.  Japanese dishes seem to have a lot of added sugar, but I could work with that. I found a site with a list of nine Japanese vegetables dishes to go with my main dish of chicken yakitori.

Karl’s Hijiki No Nimono (Hijiki and Carrot Salad)

Karl’s Hijiki No Nimono
Hijiki and Carrot Salad

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Claudia’s Baked Green Rice

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading

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

Karl’s Cal-Mex Sautéd Peppers

I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. In addition to the mushroom dish, this was to be may side to my ghost pepper chicken.

Karl’s Cal-Mex Sautéd Peppers

Karl’s Cal-Mex Sautéd Peppers

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Karl’s California Fusion Grilled Shiitaki Mushrooms

I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. Since I was already grilling my ghost pepper chicken, grilled shiitaki mushrooms was an easy pick.

Karl's California Fusion Grilled Shiitaki Mushrooms

Karl’s California Fusion Grilled Shiitaki Mushrooms

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Karl’s Vegetarian Japchae

Adapted from a My Korean Kitchen recipe

Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae.  She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.

Karl’s Vegetarian Japchae

Karl’s Vegetarian Japchae

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Korean Cucumber Salad (Oi Muchim)

A Korean Bapsang recipe

For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

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

Karl’s Garlic Chive Stem Kimchi

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.

Karl’s Garlic Chive Stem Kimchi

Karl’s Garlic Chive Stem Kimchi

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Karl’s Bok Choy Doenjang Muchim

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.

Karl’s Bok Choy Doenjang Muchim

Karl’s Bok Choy Doenjang Muchim

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Karl’s Moorish Tabbouleh

The Moors controlled most of present day Spain from the 8th–15th centuries. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them to the Iberian Peninsula.  Tomatoes, potatoes, and chilies—items common to today’s Spanish and Moroccan cuisines—had not yet been introduced to European diets. I am making a Moorish chicken for Sunday’s sinner and I decided that a tabbouleh would be a good side dish.

Karl’s Moorish Tabbouleh

Karl’s Moorish Tabbouleh

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