Tag Archives: Vegetarian

Spicy Chickpeas with Curry Leaves and Kale

August 12, 2013 | By Adam Roberts | 13 Comments

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Oh kale, you’re everywhere. You’re in my belly right now because I just had you for lunch (a raw salad that was a little too spicy from Little Dom’s Deli). You’re a fad, you’re a trend. You’re chips, you’re juice. You’re unavoidable in L.A.

And here I am putting a recipe with kale in it up on the blog. Have I no shame? Am I the equivalent of an insecure middle schooler who chases the popular kids around yelling, “Hey, guys, wait for me!” (Funny: when I started high school, one of the first friends I made–an older girl–actually said, “You seem like the kind of kid who’d say, ‘Hey guys, wait for me!’”) Whatever.

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Grilled Cauliflower Steaks with Kumquat Olive Relish

May 21, 2013 | By Adam Roberts | 10 Comments

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What is grilling? Does it have to happen outside? Why?

These are questions I often ask myself, especially since I’ve yet to be able to buy my dream grill (a Weber kettle drum charcoal grill) to begin my own grilling education. In the interim, I’ve read–in fact, I’ve written in my own cookbook–that you can replicate the effects of outdoor grilling with a cast iron skillet at home. Problem is, any time I’d ever done this I added oil to the skillet and whatever I was “grilling” ended up tasting like it was fried in oil, not grilled. What would happen if I heated my cast iron skillet until super hot and added food to it without any fat? Would that result in a more “grilled” flavor? I decided to give that a try with cauliflower steaks.

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Eggplant Dirty Rice

May 20, 2013 | By Adam Roberts | 25 Comments

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When I declared my pescatarianism last week, I was mostly being tongue-in-cheek because I was pretty sure it wouldn’t stick. I’m still not sure it’ll stick. But so far, it’s stuck, and at the same dinner party when I made that spring pea puree, I needed a vegetarian entree that would impress in a way that didn’t make anyone think: “Vegetarian entree.” Rifling through a recent Food & Wine, I found a recipe for David Kinch’s Eggplant Dirty Rice and thought: “Ooooh.” Once I made it, that “oooh” transformed into a “whoah.” This is powerful stuff, one of the best vegetarian dinners I’ve had in a long time.

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Sweet Potato Curry

April 24, 2013 | By Adam Roberts | 9 Comments

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I’ve said this before and I’ll say it again, a musical can be built around the poetry of Ezra Pound.

Wait, that was a ridiculous line from last week’s Smash (as recapped, hilariously, by Rachel Shukert here). What I meant to say was: I’ve said this before and I’ll say it again, it’s worth knowing how to make a curry. I’ve done it with chickpeas, I’ve done it with cauliflower, and today I’ll show you how to do it with a sweet potato.

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What’s Stopping Me From Becoming A Vegetarian?

April 17, 2013 | By Adam Roberts | 45 Comments

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I’m on the edge. This story got me there, this one (which I could only read part of) almost pushed me over. Superbugs and industrial slaughterhouses are facts that live in my brain now and they reside there with images from Food Inc., essays by Michael Pollan, and all the other tracts and screeds I’ve read indicting America’s meat industry. My brain isn’t the problem; my brain is convinced. If my brain had its way, I’d become a vegetarian tomorrow.

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Hey! What Do You Do With Kohlrabi?

April 10, 2013 | By Adam Roberts | 24 Comments

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They look like the aliens in Toy Story, the ones that gaze up and worship The Claw; only those aliens are cute and kohlrabi, which I often see at the farmer’s market, is rather beguiling. What is it? What are you supposed to do with it? What does it taste like? Last week, I bought a few orbs and brought them home in order to finally unpack the mystery of kohlrabi.

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Build Your Own Vegetable Curry

March 26, 2013 | By Adam Roberts | 9 Comments

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Healthy dinners don’t fare very well if you refer to them as healthy dinners. You might know in your head that it’s a healthy dinner, but if you call it that, forget about it, everyone at the table’s going to groan.

So do what I do: package a healthy dinner inside a package everyone already knows. For example, make a vegetable curry. When you hear the word “curry” you think “oooh flavor, spice, heat, Tim Curry, The Rocky Horror Picture Show, toucha-toucha-toucha-touch me.” The best part is: once you have the basic technique down, you can apply it to a wide variety of vegetables. Let me show you what I mean.

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Roasted Butternut Squash and Red Onion with Tahini and Za’atar

February 19, 2013 | By Adam Roberts | 27 Comments

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One man’s trash is another man’s treasure. Or, to put it another way, I lost my round of The Piglet. Granted, there was no way I could ever have triumphed over Naomi Duguid’s brilliant Burma. She totally deserved her win.

But I have to confess, I took great comfort the next day when Yotam Ottolenghi’s Jerusalem joined me on the loser’s bench. It helped me realize how arbitrary this all was. Jerusalem was a clear front-runner for Cookbook of the Year; but Marco Canora, who judged this round (and, incidentally, is one of the chefs featured in my book!), found Jerusalem wanting. Funny enough, he singled out a dish I had made a few days earlier to great fanfare and called it “not particularly exciting.” Again, one man’s trash is another man’s treasure.

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