Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual supper.
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
This classic soup is a one-bowl celebration of Thailand's sparkling cuisine. Spicy hot with Roasted Chili Paste and sharply fragrant with lemongrass, wild lime leaves, and fresh lime. Serve alone or over jasmine rice as part of a Thai feast.
Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.
You can think of it as a play on vegan chicken and dumplings or just take it for what it is — a soul-satisfying, thick and hearty stew with chunky potatoes and carrot, creamy white beans, all laced through and through with dilly yumminess. The dumplings soak up all that goodness on the outside, while staying deliciously doughy in the center. From Post Punk Kitchen.
Half-sour pickles are full-on, sweet/sour/salty goodess. They're pickled for a short time in a lower-salt brine allowing them to retain a fresh crunchiness that some pickles lack. Making small batches like this allows you to eat them up while they're still a the peak of crispy goodness. However, they will keep for a long time submerged in their brine, becoming softer and saltier with time. Cooking time is waiting time. Enjoy! This recipe is from Matthew Rowley via his blog "Rowley's Whiskey Forge."
This mixed vegetable quick-pickle is a delightful side to most any meal. Make up a batch, store in the fridge, and munch until gone. They're best within three days, but will keep longer. For Asian meals, they're also nice with a drizzle of soy sauce or tamari. Cooking time is marinating time.
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
This is a well-balanced, flavorful dressing. It's delicious on any kind of salad - leafy greens, chopped vegetable, pasta or grain - anywhere you need a fresh flavor punch. The raw garlic flavor increases upon standing, so adjust downward if making in advance.
Italian sausage flavored seitan cutlets. They're tasty on their own, but really shine prepared parmesan-style with tomato sauce, with or without cheese. Although the directions look long, they're really not difficult. They're a great alternative to expensive meat substitutes. They also freeze well. From Vegan Diner by Julie Hasson.
This is an earthy, rich soup. Savory and hearty on it's own, it's delicious with salad and dark bread. Garnish with sour cream and paprika for a festive look. As this soup sits, the noodles soak up the liquid, so add more water and/or tomato juice as needed when reheating. From Moosewood.