Cuisine Eric

This is a hearty vegetarian casserole I have shared with many friends but not in this blog yet. You can use whatever veggies you have on hand and customize this dish as you please. This cheesy casserole is brown and bubbly and comfort food all over. 1/2 lb pasta (I used ziti) 1 tub extra firm tofu, pressed and cut into 1/2-inch cubes 1 cups broccoli flowerets 3 hard-boiled eggs, peeled and quartered lengthwise 1/4 lb cheddar (or favorite meltable) cheese, cubed 1/4-inch 1/4 cup shredded parmesan cheese Sauce: 2 Tbsp butter + 1 Tbsp avocado oil 1/4 cup all purpose flour 2 cups milk 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper Preheat oven to 350F. Heat two quarts of water in a pot to boiling for the pasta.   When boiling, add 1 Tbsp salt and the pasta, stirring.   As the water re-boils, stir often to ensure pasta does not stick together. Meanwhile, prepare the sauce by melting the butter in the oil in a small pot.   Whisk in the flour and cook for about 2-3 minu...

This is a super delicious, and gorgeous vegetarian bowl with flavor bombs throughout! If you don't have the mole paste I concocted, just substitute a tablespoon of your favorite chili powder and it'll be great. 1 lb sweet potato 1 large onion, diced 3 celery heart stalks, diced 1 red Fresno pepper, sliced (or Jalapeño) 3 cloves garlic, minced 1 Tbsp fresh oregano, minced (or 1 rounded tsp dried Italian herbs) 1 ripe tomato, diced   2 cans black beans, undrained 2 Tbsp Mole paste 1 Tbsp soy sauce 1 cup white rice Garnishes (all are optional, others are possible): Pickled purple onions Lime wedges 2 green onions, sliced Fresh salsa (or pico de gallo) Palmful fresh cilantro leaves, chopped Small flour tortillas (or corn, to taste) Preheat oven to 425F. Peel and dice the sweet potato (1/2-inch) and place in a medium mixing bowl.  Add a dash of olive oil, salt and fresh ground pepper. Toss to mix well. Tip into a rimmed baking sheet and roast in oven for 8-12 minutes. Check potato...

As the cooler seasons arrive, a hot creamy soup becomes so much more welcome.  The roasted red pepper adds a smokey dimension to the tomato base of this soup.  Wine adds a savory, sweet note and the Brandy and cream really make this a bisque. 1 red pepper 7 plum tomatoes 2 Tbsp butter plus 2 Tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 1 tsp fresh thyme leaves, minced (or 1/4 dried leaves) 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp tomato paste 1 quart chicken (or vegetable) broth 1/2 cup dry white wine (optional) 1/4 cup brandy 1 cup heavy cream For garnish: fresh chive and parsley Bring a medium pot of water to a boil. As the water heats, roast the pepper whole over a gas stove burner.    I use large tongs and rotate the pepper very often, until it is nicely charred.   Don’t walk away from this puppy! Put well-charred pepper into a small paper bag (ideally) or a plastic bag, and close to steam a bit. Cut a cross into the skin of the ...

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet.   Add the onion and sauté for about 5 minutes on ...

Get stuck into this hearty black bean and veggie soup, as the Brits would say. And this soup will really stick to your ribs, as us Yanks would say. This is a quick plant-forward prep right out of the pantry, fridge and freezer.  I always have corn and extra grains frozen away, and carrots and kale are a staple of my fridge. You can swap out the kale for any greens you have, or zucchini. And go for whatever canned bean you like and have. But don't forget the aminos or soy sauce, and a good dash of your favorite hot sauce to add rich body. 1 onion, diced 1 large carrot, peeled and diced 1/2 cup frozen (or fresh) corn kernels 2 tsp fresh thyme leaves 2 cloves garlic, minced 1 tsp fresh rosemary minced 1 Tbsp tomato paste 1 can petite diced tomatoes, undrained 1 can black beans, undrained 1 quart chicken (or veggie) broth, or water 2 Tbsp coconut Aminos (I used Trader Joe’s), or soy sauce 2 cups kale, chopped 1/2 tsp crushed red pepper flakes (or to taste) 1/4 cup cooked leftover quino...