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About Making Scents

        “Smell is a potent wizard that transports you across thousands of miles and all the years you have lived” Helen Keller   Aromas enchant us, molding images into the cerebral cortex which can be recalled at any moment with a familiar whiff.  With food, an attractive scent can trigger the desire… Continue reading About Making Scents

Learning How to Eat

Mainstream America does not emphasize food as a key to a quality life and source of longevity.  Food is mostly used as a sensual sideshow and necessary evil.  One the big challenges we face, especially in dire times, is to reconnect with the earth’s culinary heritage. Not only the exclusive diets of the privileged, but those… Continue reading Learning How to Eat

Maple Carrot Halava

Outside of carrot cake and muffins, carrots are rarely used for desserts here in North America. Traditional Indian carrot halava is prepared using two different methods. The first is to cook the carrots in clarified butter (ghee) and sugar until only the sweetness of the carrot remains and the sugar slightly caramelizes. The second is… Continue reading Maple Carrot Halava

KPHTH Magazine

Sounds

Chefs witness this on a daily basis, but most of us disconnect from the notion that food influences us far beyond the digestive tract.  Eating is a multi-sensual experience and what we hear plays a significant role.  With food,  sound supports the other senses, placing us in a three dimensional experience. Even though it seems… Continue reading Sounds

Artisanal Fermentation

Each day, 30 to 40 minutes is usually spent cooking. Fast traditional cooking is wonderful, but the traditional slow and carefully prepared dishes add depth, perspective and an understanding of the true meaning of the food. I like to use traditionally prepared condiments, such as tamari, ume plum vinegar, unpasteurized miso, cured olives, salted capers… Continue reading Artisanal Fermentation

Black Pepper Tofu

For many people tofu is a bland experience, turning off the most adventurous of palates.  This recipe helps to counteract that falacy with the assistance of the treasured spice of Asia, black pepper.  It makes for a flavorful side dish with a simple meal as well as a provocative appetizer.  The key to good sautéed… Continue reading Black Pepper Tofu

Bengali Charchari

“Iconic cuisine” could describe the food of Bengal. Among their many influential dishes, sweets are perhaps the most famous.  Yet, there are many preparations which have come to shape Indian cuisine as a whole.  Charchari is not merely a single dish, but a cooking style unique to Bengal.  Essentially, vegetables are cooked in a pan… Continue reading Bengali Charchari

The Yoga of Small Bites

Across the country, top chefs have adopted serving a series of small bites to their discerning customers in order to present food at its purest and freshest state.  In those culinary emporiums of the celebrity chef, the goal is to immerse the senses in the wonders of gastronomy.  Through visual presentation, tactile sensation, aromatic teases… Continue reading The Yoga of Small Bites

Purslane–A Weed Or Seasonal Treasure?

We are in the midst of a great American food revolution. Farmers markets around the country are the front lines of this cultural awakening directly connecting urban dwellers with regional farm and food producers.  Chefs have discovered farm-fresh produce as the secret to fine cuisine which has led to an increase in their patron’s culinary… Continue reading Purslane–A Weed Or Seasonal Treasure?