My parents were blessed with an incredibly fruitful garden this year, and whenever they come up to visit, I find myself struggling to cook through all the summer vegetables. Tomato soup and pico de gallo only go so far, so I’ve been dreaming up new ways to eat tomatoes. And basil. And summer squash, winter squash, peppers, zucchini, etc. So many vegetables! Anyways, I came up with this quick “gazpacho” (I didn’t know what else to call it) that makes a great light lunch.
I’ve recently discovered just how delicious sake is as an ingredient / as a part of my life. When I wanted a quick lunch the other day, a couple minutes of foraging in the backyard yielded enough dandelion greens for a tasty salad with a sake-based “dressing”. Continue reading
Due to a myriad of reasons all pointing to my health – some more recent than others – I have decided, out of necessity, to switch to an all-vegan diet. I was terrified at first but now I’ve realized it’s not so bad. It’s actually quite fun. You have to be more imaginative when you can’t rely on cheese and eggs. And so now War and Yeast will be chronicling my adventure through vegan-hood. Continue reading
I have a bunch of really good soup recipes up my sleeves, and was excited to post them until I realized it’s May. Who eats soup in May? At least I have a few excuses.
1- I had no food in my pantry except for the following ingredients.
2- Finals week is looming and I have no time for Fancy Things.
3- Soup is good, so let’s just pretend this isn’t strange. Continue reading
The antique lenses on my Pentax camera always give me a hard time, especially since it’s dark out when I finish cooking. This is why these scones that tasted oh-so-good look rather sad and orange. I paired the scones with a cardamom pear fig compote, a seemingly odd match that tastes divine. Continue reading
This was not my first time making noodles, but it was the first attempt that was successful. I got the basis for the noodle recipe from an old recipe book I picked up at a garage sale, and the inspiration from the filling came from whatever I found in my fridge. These turned out simply delicious, and if you have a few extra hours on hand for dinner, I highly recommend trying your hand at tortellini. Continue reading
The key to a green palak paneer is to not overcook the spinach. Or, you can blanch the spinach before adding it to the recipe.
For the paneer:
- 1 gallon whole or 2% milk
- 1/3-1/4 cup lemon juice or vinegar
Pour the milk into a large pot on the stove and stir it until it’s about to boil. Remove from heat and slowly stir in the acid of your choice. You will probably not need to use all 1/3 cups of the vinegar/lemon juice. Stir until the curds separate from the whey, then drain slowly into a strainer lined with cheese cloth. (most clean dish-drying cloths should work for this) Run cool water over the paneer and then squeeze the cheese cloth as much as you can. Carefully place the paneer on a large piece of plastic wrap and form into a sort of square shape. Pile as many books on top of it as you can, then start on the palak. Continue reading