vegetables
While I am ambivalent toward conventional potatoes, I enjoy a range of sweet potatoes (which, by the way, are not closely related to potatoes). I don’t particularly care for the conventional varieties commonly seen in supermarkers (e.g. Hannah, Garnet, or Jewel), but gravitate more towards various purple varieties.
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Even though I'm not a vegetarian, I have dabbled in the world of fake meats through the years. Most of the time, I find the substitutes are a weak imitation of the original and that a plant-based meal that doesn't try to masquerade as something else
vegetables
Learning to use new ingredients can be daunting, especially vegetables where the preparation and cooking techniques are unfamiliar and the guidance available is minimal. Fortunately, kabocha is fairly forgiving. I've settled on a reliable technique that works well and requires no additional ingredients like oil or seasonings. My
vegetables
Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’
vegetables
Squash season is in full swing. The shelves usually limited to bland butternut and unispiring acorn varieties are now bursting with a varied and colorful bounty. I typically ignored these generally unattractive gourds until the past year or two, when I discovered the unique taste of the kabocha. Dense, flavorful,
vegetables
The mention of tofu can induce a wide variety of reactions, often a grimace from many Americans. Deep frying is a reliable way to make tofu more appealing to many palates, but can be tricky to execute. Should the tofu be fried "naked"? Coated with cornstarch? Battered? I&
vegetables
In the US, the term "yam" is often used to refer to sweet potatoes (e.g. the garnet yam), but true yams include the African white yam and Jamaican black yam (name negro). I found the latter at a local supermarket, where I had also found yuca earlier
vegetables
Until recently, my experience with squash had been largely limited to butternut, zucchini, and summer squash, plus the occasional canned pumpkin in pies if I'm being loose with the definition. This fall, that all change when I discovered the king of squash: the kabocha.Forget everything you thought
vegetables
Falafel are great to make at home, because they are at their best when fresh and crispy. If I am going to make falafel, I might as well make hummus as well. It's easy to make, lasts reasonably well, and rounds out a Middle Eastern meal. Homemade hummus