Roasted Eggplant with Peppers, Onion and Yogurt

We’re deep into summer produce now, people. A cooling rain and heavy breeze yesterday convinced me to turn on my oven and roast a few selections from the bounty. A big old eggplant, some green peppers (substituted for the red), onions and heirloom cherry tomatoes got together in the broiler and crisped up nice for this room temperature salad from “How to Cook Everything Vegetarian.” … Continue reading Roasted Eggplant with Peppers, Onion and Yogurt

Hot and Sour Braised Tempeh

Sometimes you read a recipe, and you think you know what this finished product will taste like. This one totally blew me away. I used the Hot and Sour braised tempeh variation from Mark Bittman’s genius How to Cook Everything Vegetarian. I substituted green beans for cabbage and brown rice for the bean threads, and since I didn’t have any fresh basil or cilantro in … Continue reading Hot and Sour Braised Tempeh