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The Cookstr Weekly: Ten Vegetarian Favorites

January 11, 2013
Disillusioned with the idea of imposing limitations and restrictions that we often give up on before the month is out, we’re turning towards unresolutions instead: things to add to our lives that make it richer, without serving as hard and fast rules for the coming year.
I’ve noticed a trend towards vegetarian-ish, or “flexitarian”, eating in the past year. The Meatless Monday movement – simply eating vegetarian one day a week – offers a way to introduce new ingredients and ways of cooking that move meat away from the center of the plate. So think of these recipes not as fodder for a New Year’s resolution (although they can certainly serve as that), but as additions to your repertoire that make for even more satisfying meals.

Warmest regards,

Kara Rota
Editorial Director

Nepalese Nine-Bean Soup
By Patricia Tanumihardja


Just a handful ingredients can make for a deeply fulfilling meal. Any type of dried beans, from azuki to garbanzos, work in this simple soup, called kawatee in Nepal. “Blooming” the spices in hot oil before pouring them into the pot with the beans adds a richness and depth of flavor that’s worth washing the extra skillet. Serve the finished soup with basmati rice for a vegetarian main course that can only be described as comfort food.


More Vegetarian Recipes from Cookstr

Chefs’ Tips and Tricks: Chocolate Caramel Tart with Sea Salt
By Bill Yosses and Melissa Clark


For this elegant tart, a crisp, cookie-like crust is first covered with a layer of caramel, then filled with a serious bittersweet ganache, which gets extra depth from a pinch of sea salt. The tart is chilled until firm, then served at room temperature, so it’s ideal for transporting: Make it the day before you plan to serve it, then take it out of the fridge right before you leave, and it’ll be at the right temperature by the time you’re ready for dessert.


To create a shiny, smooth-textured ganache, carefully follow the directions for mixing, whisking gradually from the center and moving the whisk outward only as the center becomes fully combined. The result should be viscous and glossy and should hold a point when you remove the whisk.”  – Bill Yosses and Melissa Clark

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