thevegetarianguy.com

Read... Eat... Live...

Asparagus En Papillote

Farmers markets are wonderful places to discover regenerative springtime delicacies, such as life-enhancing superfoods like the asparagus featured here.    This recipe is a revival from an older post.  The presentation is dramatically delicious, adding a sense of discovery as one unfolds the steaming parchment.  An additional advantage is this is a quick and easy… Continue reading Asparagus En Papillote

In The Kitchen

Chef George in the Scavolini showroom kitchen in the Michigan Design Center

Roasted Baby Cauliflower

When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near.  Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors.  These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower

Alu Methi Tikki

Vegetarian traditions are found in cultures around the world, with India being the most prominent.  As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes.  I learned the value of treating every meal and each morsel with respect and appreciation.  I also discovered… Continue reading Alu Methi Tikki

Stuffed Globe Zucchini Squash

The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World.  He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine.  It is a prolific plant with with a number of varieties and  culinary… Continue reading Stuffed Globe Zucchini Squash

In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust.  A small group… Continue reading In Food We Trust

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

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

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

Grilled Salsa

Toward the end of the harvest season chiles, tomatoes, onions, garlic and cilantro can be found in abundance. Inspired by the vibrant colors and pungent flavors of Mexico, I particularly like grilling the salsa vegetables to give them a rustic and earthy taste and feel. Easy to prepare and full of flavor, this is a… Continue reading Grilled Salsa