We recently posted 10 great recipes for eating local and vegetarian in February and it was so popular that we have gone back to the pantry for more. It can be hard to be a vegetarian in February, particularly if you cook local food. Kelly Rossiter has been eating (mostly) local in Toronto, Canada for a number of years, digging kale out of the snow and yams out of the bottom of her pantry. Here are some February recipes, with her very personal take on cooking.
One of my favourite flavour combinations is olive and lemon. There is something about the mixture of salty and tart that I find endlessly appealing. We have had record high temperatures in Toronto for the past two days and the snow has almost all melted. With the bright sunshine I could almost envision myself sitting outside a Greek taverna with this salad in front of me. Well, if I look straight up at the blue sky, that is. More in TreeHugger
My husband raises his eyebrows at me whenever I fry anything, but it doesn't stop him from eating it, or indeed, going back for seconds. So I took advantage of both leftover risotto and absent husband and made myself some arancini fried risotto balls. More in TreeHugger
Jules Clancy, author of the website Stonesoup, cooks all of her meals using only five ingredients, not counting salt, pepper and olive oil. The recipes are clever in their simplicity and every one I've tried has tasted great. She split this recipe into two, giving the spice mix a separate recipe and fulfilling her mandate, but I've listed them all as one recipe here.I've cooked tofu lots of ways, but for some reason I've never scrambled it before. I quite liked it. More in TreeHugger
This is a very simple Indian recipe that takes very little effort and the results are quite tasty. I would make this again and add some spinach or swiss chard stirred into it toward the end of the cooking and then you would have a complete meal. I served it with basmati rice, and it would also be good with naan. More in TreeHugger
Over the years I have experimented with a number of vegetarian burgers. This is a little different with the addition of curry, and it makes for a nice change.We actually ate this without any kind of bun, with just a salad on the side and it was quite tasty. Next time I make it, I will put it in a pita and add some lettuce and drizzle the yogurt sauce into it. More in TreeHugger
Noodles with Shiitake Mushrooms and Baby Greens
After my big blow out post for Chinese New Year's I pulled out my copy of Fuchsia Dunlop's wonderful book Revolutionary Chinese Cookbook to assuage my craving for Asian food.I used fresh button mushrooms rather than dried shiitakes, so I had to cook them a bit longer than you would the reconstituted dried mushrooms. This is one of those lovely home-style recipes that is simple to make and is very satisfying to eat. If you want something closer to a soup, you could add a half cup or so of vegetable broth.
I don't buy avocados very often, because I try to stick to produce that grows in my own province, and avocados definitely do not. But every once in a while I splurge and treat myself to something that comes from a warmer clime, especially when the food choices in February are starting to get me down.I usually end up making guacamole or even just eating it sliced with a bit of lime juice and a sprinkle of kosher salt, but today I opted for a salad, along with some spinach, which was my other treat.
This is a nice, straightforward salad with a refreshing taste. It was the perfect choice for a palate calling out for a change from root vegetables. More in TreeHugger
We are off to dinner at my mother-in-law's tonight, and she doesn't really get vegetarianism. So I make something to take along for my vegetarian son to eat, as he is usually on his way to dinner from work. It has to be something that is easy to reheat and doesn't require any last minute attention or kitchen space, and this red lentil dal just fit the bill. Red lentils cook so much faster than green or brown lentils, that you could have this on the table for dinner in about 40 minutes. More in TreeHugger
Now that we are almost through February, I am starting to think that I will never see lettuce again. Although I love winter food, with lots of braises and soups and stews, there comes a time when you miss having a little crunch during your meal. I managed to come up with a few crunchy items for this tasty salad, but I'm going to have to wait a few more months for lettuce. The original recipe for this called for a bag of broccoli slaw (whatever that is), but I never buy bags of vegetables. I don't need the packaging, and they are almost always more expensive. I just rummaged around in my vegetable drawer to see what I had that would work. The cabbage was a bit pallid and I didn't have any cilantro, but the dressing was refreshing and light and the salad was good. More in TreeHugger
Sometimes the simplest recipes can be the most sublime. Combining just three kitchen staples of lentils, rice and onions with a dollop of spiced yogurt with lemon juice transported me to the Middle East. I made half of the recipe for our lunch today, and I was wishing I had made the whole thing. The recipe writer says the mujaddara improves with age, but I'd be hard pressed to keep it for long. More in TreeHugger
See all of Kelly Rossiter's recipes here