EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: No-meat (Page 1 of 8)

Cabbage with Prunes

January 13th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Cabbage with Prunes

Unusual combination of prunes and cabbage, stewed together.

Slightly sweet, pure veggies, just a bit of oil, so not too heavy and pretty simple to cook, especially if you shred cabbage with mandoline or some similar tool.

If you use prunes with pits, account for few additional minutes to remove them. It isn’t too hard, just a bit messy. If pits are not coming out easily, soak them a bit longer.

Serve cabbage with prunes as a separate entry or a side dish.

Fried Pies with Green Onions and Boiled Eggs

October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Fried Pies with Green Onions and Boiled Eggs

These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.

These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.

Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.

Fried Pies with Potatoes and Mushrooms

September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Fried Pies with Potatoes and Mushrooms

Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).

I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂

You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough

Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.

Chickpea Garam Masala

June 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
Chickpea Garam Masala

One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.

It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.

I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.

I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.

Spinach Crustless Quiche

April 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Spinach Crustless Quiche

It is green and delicious, it is spinach quiche.

Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.

If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.

These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.

Mushroom Curry

December 3rd, 2016 in Main Dishes, No-meat by Julia Volhina
Mushroom Curry

Quick and easy no meat mushroom curry. I could probably get away with using curry powder, but for this recipe I used actual mix of spices.

That way I could can play with spiciness and taste a bit every time I cook it.

Mushroom curry tastes great with boiled rice, or boiled barley. I even add it to salads sometimes to spice things up a bit.

It is really pretty fast recipe to cook and very tasty.

Zucchini Crepes

August 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Zucchini Crepes

Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!

Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.

Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).

So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.

Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.