Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Eggplants stuffed with herbs and rice
February 16, 2010 at 10:00 pm | Tags: cilantro, dairy, eggplant, herbs, parsley, parve, stuffed, vegan, yogurt | 8 Comments
Here in the Levant we like to stuff things. It’s a habit picked up by all the places that used to be part of the Ottoman empire and its neighbors. Because rice is never so good as when it’s cooked packed inside a vegetable, and picks up its flavors and aroma during cooking.
Since stuffing isn’t limited only to peppers, which are born hollow and ready to be stuffed, there are special tools to help with the job. Previously I used a paring knife, but inspired by Sarah and Miriam’s posts on Nazareth, I picked up a special hollowing tool, for seven shekels (Photo after the jump). I got it from a little store on Jaffa’s Jerusalem boulevard, where the shopkeeper showed me an Egyptian pound someone had passed off as 10-shekel coin earlier that day — both have a bronze disc surrounded by a silver border, except the pound has a picture of a pharaoh and is worth, um, about 1/20th of a 10-shekel coin. Continue reading Eggplants stuffed with herbs and rice…
Yemenite zhug
December 10, 2009 at 1:00 am | Tags: cilantro, condiment, Israeli, pepper, spicy, Yemenite | 2 Comments
Here I am, making zhug, even though I’ve never really been a big fan. Not liking something has never kept me from trying to make it myself.
Plus, I find something intrinsically interesting about making condiments. Things like mustard and mayonnaise, they’re usually considered ingredients in their own right, something you get ready-made. But that doesn’t mean you need to take them as a given; they, too, can be made.
Zhug (סחוג), also written skhug or schug, is a Yemenite condiment, one you usually find topping falafel or hummus, or smeared in sandwiches. None of these are things I regularly eat, but I’m loving my zhug as a red-hot, super quick seasoning for orange soups. Continue reading Yemenite zhug…
Rice noodles in coconut rhubarb curry
June 9, 2009 at 1:00 am | Tags: carrot, cilantro, coconut, curry, noodles, parve, purple food, rhubarb, stir-fry, tofu, vegan | 9 Comments
Most recipes for rhubarb involve turning it into mush, without taking advantage of the beautiful, red stalks’ appearance. Thai food often involves a mix of tart, lemony flavors. Hmm, I know! I’ll use the rhubarb in a stir-fry, with Thai seasonings!
I was inspired to make a savory rhubarb recipe by the New York Times, which put the vegetable into an Indian-inspired curry. Meanwhile, as I was planning dinner, I had this idea of making rice noodles in a coconut curry, and everything just fell into place. The rhubarb wound up being a great addition; its tart flavor nicely offset the coconut, lemon juice and cilantro, and it looked great sliced into thin sticks along with some purple carrot.
The end result isn’t exactly Thai, but more importantly, it tastes good. Continue reading Rice noodles in coconut rhubarb curry…
Carrot pumpkin soup with ginger and cilantro
March 15, 2009 at 1:00 am | Tags: carrot, cilantro, coconut, ginger, parve, peanuts, pumpkin, soup, vegan | No Comments
A while ago, while we were eating out at a restaurant that shall remain unnamed, we ordered a soup that was listed on the menu as carrot soup with ginger, cilantro, coconut and peanuts. What we got was carrots pureed with instant soup powder, topped with a token peanut and a cilantro leaf. This was disappointing not only because we’d paid 30-plus shekels for a bowl of baby food, but also because the combination of ingredients promised by the menu had sounded quite good. So I made my own. Continue reading Carrot pumpkin soup with ginger and cilantro…
Tomato salad with purple onion and pepper
January 8, 2009 at 1:00 am | Tags: cilantro, parve, purple food, salad, tomato, vegan | 2 Comments
Purple food week continues: This is the sister dish to yesterday’s post. Another simple, easy-to-make salad, this time with tomatoes and red-hot — or should I say purple-hot — pepper from the ornamental pepper plant outside our kitchen window. Continue reading Tomato salad with purple onion and pepper…
Purple potato salad with lemon and cilantro
January 7, 2009 at 1:00 am | Tags: cilantro, parve, potato, purple food, salad, vegan, vitelotte | No Comments
Purple food week continues: Tonight I made a light salad out of vitelotte potatoes, with a gentle dressing of olive oil and lemon. Continue reading Purple potato salad with lemon and cilantro…
Latke bonanza, part 2
December 28, 2008 at 1:58 am | Tags: carrot, cilantro, Jewish, parve, potato, sweet potato | No Comments
This Hanukkah, we wound up making more than 7 kilos of latkes. Indeed, the holiday isn't even over yet, but I think I've had enough fried food for oh, say, the next year. Anyway, in the course of these 7+ kilos, we quite refined our latke-making technique, and came out with some pretty good results. I've edited the recipes in the last post to reflect our fine-tuning, and I'm adding a few more here: Sweet potato latkes with Chinese spices, and Carrot cilantro latkes. Continue reading Latke bonanza, part 2...
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