Mushrooms paprika

This dish is a creamy, hearty accompaniment to pasta, or spatzle - Eastern European dumplings - if you can find it.  Adapted from World Vegetarian Classics.

Ingredients

2 T butter
1 onion, diced
1 pound mixed mushrooms or chanterelles, chopped into large pieces
1 T paprika
pinch cayenne pepper
1 cup creme fraiche
1 T fresh dill, chopped
sea salt and fresh ground pepper

Instructions

1) Heat butter in a large saucepan over low heat, add onion, and cook until soft and translucent.
2) Add mushrooms, increase heat, and stir to let mushrooms quickly release moisture, allowing it to evaporate.
3) When mushrooms are cooked but still firm, stir in cayenne, paprika, as well as salt and pepper to taste.
4) Add creme fraiche and dill, cook for 3-5 minutes further, and then remove from heat and serve.

Roasted red pepper soup

This soup is delicious - fresh and slightly sweet, with the tang of basil and oregano.  If the soup is bitter, try adding a few drops of fish sauce.

Ingredients

2 large red peppers, or 1/2 c roasted red peppers
1 14oz can tomatoes
2 c chicken stock
1 onion, diced
2 cloves garlic, minced
1 t dried oregano
1-2 T fresh basil
2 t sugar
1/4 c heavy cream
olive oil
salt and pepper to taste

Instructions

1) If using fresh red peppers, preheat oven to 200C, brush foil-covered baking sheet with olive oil.
2) Cut red peppers into 2-3 large pieces, place red pepper skin up on sheets, bake 20 minutes until pepper skins turn brown.
3) Remove skin from peppers (it should peel off when they are done), and chop into large chunks.
4) Heat 1 T olive oil in soup pot over medium heat, and add onions and garlic.  Cook 5-10 minutes, until onions are fragrant and translucent.
5) Add tomatoes, oregano, chicken stock, red peppers, and simmer for 10 minutes.
6) Add basil, salt, pepper, sugar - combine and remove from heat.
7) Blend soup (I use a hand blender), leaving it a bit chunky.
8) Heat 2-3 minutes more, add cream, and remove from heat.

Drunken beans (frijoles borrachos)

The tequila for this recipe adds a great, hearty flavor.  This recipe goes well with rice, but also with tortillas.  Adapted from Vegetarian World Classics.

Ingredients

olive oil
2 onions, chopped finely
3 cloves garlic, minced
2-3 fresh chillies, de-seeded and chopped finely
1 14oz  can chopped tomatoes
2 14oz cans pinto or barlotti beans
2 t cumin
1-2 T lime juice or vinegar
1/3 c tequila
1 large handful cilantro, chopped
sour cream
cheddar cheese
avocado slices

Instructions

1) Heat a large pan over medium heat, add oil, and fry onions until fragrant and translucent.
2) Add garlic and chilies, fry 30 seconds until fragrant.
3) Add tomatoes, then add both cans of beans - with the liquid from one.
4) Add cumin, lime/vinegar, tequila, and salt/pepper to taste.
5) Simmer for 30-40 minutes, until the consistency of the beans is thickened.  Serve with coriander, cheese, avocado, and sour cream.

Japanese Eggplant with Miso Glaze (Nasu Dengaku)

This is an absolutely delicious recipe that uses miso paste to create a flavorful and creamy glaze for eggplant.  Serve with sushi rice.  Adapted from World Vegetarian Classics.

Ingredients

3 eggplants, sliced in half length-wise
9oz (block) tofu, drained
8 T miso paste
2 egg yolks
2 T sugar
4 T mirin
green onions, chopped finely
toasted sesame seeds

Instructions

1) Preheat oven to 200C, and score eggplants in a diagonal grid pattern.
2) Brush a foil-covered baking tray with oil, arrange eggplants skin-down, and brush eggplants with oil.
3) Bake eggplant 30 minutes, until tender but still firm.  Add tofu and cook for another 5 minutes.
4) Combine miso, egg yolks, sugar, mirin in a small saucepan, and cook over low heat, stirring constantly.  The glaze is done when it is thick and smooth - do not overheat or it will curdle.
5) Preheat grill (broiler) to the highest setting.  Spread glaze on top of eggplants and tofu, and good 4-5 minutes until glaze is puffed and browned. Sprinkle with green onions and sesame seeds.