I am married to an aspiring vegetarian, which can be trying on Thanksgiving. On this holiday in particular, vegetarians around the country find themselves on the fringes of a family debate over rituals of preparation: spatchcocked, smoked, or the big cheat—draped in bacon. Every year, my husband wrangles me into his own fraught personal debate over whether or not the turkey actually warrants a lapse in his otherwise highly principled eating. Predictably, he caves, slides a few noncommittal slices onto his plate, and spends the rest of the night lamenting the turkey’s unwarranted spot as the centerpiece of the table. The turkey is an exercise in technique—everyone has their method for how to gussy up the very driest member of...
So, today I'm sharing with you a recipe that our family tried this week and we're definitely going to make again. It uses spaghetti squash and incorporates broccoli, cheese, and spices to make it into a wonderful Italian meal. And you know what else? It's low carb and gluten free too! Can't beat that! Broccoli and Cheese Stuffed Spaghetti Squash2 2½- to 3-pound spaghetti squash, halved lengthwise and seeded 2 Tbsp olive oil 3 bunches broccoli, chopped 4 cloves garlic, minced 1/2 tsp crushed red pepper 4 Tbsp water 2 cups shredded mozzarella cheese, divided 1/2 cup shredded Parmesan cheese, divided 1 1/2 tsps Italian seasoning 1 tsp salt 1/2 tsp pepper Position racks in upper and lower thirds of...
Awesome steamed paus with Loh Han Vegetable Filling. This is a vegetarian pau recipe. The pau skin is awesome, pliable dough and easy to handle and pleat when well kneaded. The skin is soft, smooth and fluffy light. The sweetness of it blends well with the savoury taste of the mixed vegetable filling. For this paus, I have tried to steam them from cold water after shaping with leaving to rest using my multi-purpose cooker/steamer. The result is so satisfactory. For this portion, I was able to steam all of it in one go. Ingredients for Pau Skin [makes 8 medium size paus] 200 gm pau flour 1 tsp yeast 30 gm icing sugar 120-130 ml water [this depends...
