Vegetarian

Osh pyozee stuffed onions are a Middle Eastern speciality, boiled and stuffed with a fragrant and filling chickpea mixture and then baked until warm and ready to eat.

The last dish I’m bringing from you is a homemade recipe from D and her family’s tomato pappu.  And, as we all know, homemade recipes are the best.

Tomato Biryani is a one-pot vegetarian rice dish with Indian herbs and spices.

Gujarati Dal is a regional adaptation of traditional Indian lentils and is influenced by an area whose trademark cuisine is vegetarian that combines the sweet and savory.

Today’s dish, Tomato Begun, is the Bangladeshi version of a “just home from work, nothing cooked, feeling hungry, and the eggplant needs to be dealt with now” dinner.  It’s easy, healthy, clean, fast and tasty. In short, the perfect meal for Friday night.

Classic Borscht is a bright delicious sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.

Lentil and potato curry is a hearty Fijian inspired stew, with a rich mix of spices and served with citrus-based coconut curry for a true taste of the islands.

A twist on the classic breakfast, this Italian Benedict with risotto cakes substitutes out English muffins and tops the poached eggs with sweet tomato jam.

Injera and Tsebhi Birsen is classic Ethiopian spongy flatbread served with spiced red lentils for a balanced and satisfying meal.