Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 I began to learn how to cook in high school when I first became a vegetarian. The " cooking " was basic (quesadillas, falafel, tofu burgers, etc) but it got me by. I later got into it heavily in grad school because it was time away from studying, but still time well spent. I now cook most nights. This was last night's meal: Afghan Bouree (not sure of the spelling; I learned this from an Afghan American friend) 1 large eggplant, sliced in 1/2 inch rounds (the big 1 lb 'plants; you could use a similar amount of Asian 'plants as well) 1 large onion, sliced 3 tomatoes, sliced (or 1 can diced, stewed, etc) cooking oil spices such as cumin, coriander, fenugreek, oregano, what have you fresh herbs such as basil, cilatro/coriander, and/or greens such as kale, beet, etc cashew cream: process 1 cup raw cashew with water, a little salt and dash vanilla til smooth recipe: preheat oven to 350. get a large oven ready skillet (with a cover) filled with 1/4 inch hot oil over medium high heat. drop in the eggplant and brown on both sides, but don't cook completely. remove. drop in the onions and brown. layer the eggplant back over the onion and sprinkle with spices, herbs, and greens of your choice and a little salt. If you'd like, you can slide a layer of veggie patties, faux meat stuff, etc here. layer the tomatoes. If using canned, dump in the juice too. If fresh, add about a cup or so of water. There should be a puddle of water/juice at the bottom of the skillet for braising. Cover and braise in the oven for about 1/2 hour. It's done when the liquid is just about absorbed. Serve with the cream drizzled on top. Enjoy, Blake Wilson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 thanx blake Blake Wilson Mar 17, 2008 9:35 AM cooking and a recipe for afghan bourrie I began to learn how to cook in high school when I first became a vegetarian. The "cooking" was basic (quesadillas, falafel, tofu burgers, etc) but it got me by. I later got into it heavily in grad school because it was time away from studying, but still time well spent. I now cook most nights. This was last night's meal:Afghan Bouree (not sure of the spelling; I learned this from an Afghan American friend)1 large eggplant, sliced in 1/2 inch rounds (the big 1 lb 'plants; you could use a similar amount of Asian 'plants as well)1 large onion, sliced3 tomatoes, sliced (or 1 can diced, stewed, etc)cooking oilspices such as cumin, coriander, fenugreek, oregano, what have youfresh herbs such as basil, cilatro/coriander, and/or greens such as kale, beet, etccashew cream: process 1 cup raw cashew with water, a little salt and dash vanilla til smoothrecipe:preheat oven to 350.get a large oven ready skillet (with a cover) filled with 1/4 inch hot oil over medium high heat. drop in the eggplant and brown on both sides, but don't cook completely. remove. drop in the onions and brown. layer the eggplant back over the onion and sprinkle with spices, herbs, and greens of your choice and a little salt. If you'd like, you can slide a layer of veggie patties, faux meat stuff, etc here. layer the tomatoes. If using canned, dump in the juice too. If fresh, add about a cup or so of water. There should be a puddle of water/juice at the bottom of the skillet for braising. Cover and braise in the oven for about 1/2 hour. It's done when the liquid is just about absorbed.Serve with the cream drizzled on top.Enjoy,Blake Wilson What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so. - Mark Twain Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 right on. jenny and i ate the whole damn thing last night...burp....along with one of those big belgian peach beers (forget the brand...the yellow label with the cork...) and some of the sam smith organic pale ale, which is nice....burp again! makes for a semi rough monday... ;^) Blake thanx blake Blake Wilson Mar 17, 2008 9:35 AM cooking and a recipe for afghan bourrie I began to learn how to cook in high school when I first became a vegetarian. The " cooking " was basic (quesadillas, falafel, tofu burgers, etc) but it got me by. I later got into it heavily in grad school because it was time away from studying, but still time well spent. I now cook most nights. This was last night's meal: Afghan Bouree (not sure of the spelling; I learned this from an Afghan American friend) 1 large eggplant, sliced in 1/2 inch rounds (the big 1 lb 'plants; you could use a similar amount of Asian 'plants as well) 1 large onion, sliced 3 tomatoes, sliced (or 1 can diced, stewed, etc) cooking oil spices such as cumin, coriander, fenugreek, oregano, what have you fresh herbs such as basil, cilatro/coriander, and/or greens such as kale, beet, etc cashew cream: process 1 cup raw cashew with water, a little salt and dash vanilla til smooth recipe: preheat oven to 350. get a large oven ready skillet (with a cover) filled with 1/4 inch hot oil over medium high heat. drop in the eggplant and brown on both sides, but don't cook completely. remove. drop in the onions and brown. layer the eggplant back over the onion and sprinkle with spices, herbs, and greens of your choice and a little salt. If you'd like, you can slide a layer of veggie patties, faux meat stuff, etc here. layer the tomatoes. If using canned, dump in the juice too. If fresh, add about a cup or so of water. There should be a puddle of water/juice at the bottom of the skillet for braising. Cover and braise in the oven for about 1/2 hour. It's done when the liquid is just about absorbed. Serve with the cream drizzled on top. Enjoy, Blake Wilson What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so. - Mark Twain Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 lindeman's peche Blake Wilson Mar 17, 2008 10:00 AM Re: cooking and a recipe for afghan bourrie right on. jenny and i ate the whole damn thing last night...burp....along with one of those big belgian peach beers (forget the brand...the yellow label with the cork...) and some of the sam smith organic pale ale, which is nice....burp again! makes for a semi rough monday... ;^) Blake thanx blake Blake WilsonMar 17, 2008 9:35 AM Subject: cooking and a recipe for afghan bourrie I began to learn how to cook in high school when I first became avegetarian. The "cooking" was basic (quesadillas, falafel, tofuburgers, etc) but it got me by. I later got into it heavily in gradschool because it was time away from studying, but still time wellspent. I now cook most nights. This was last night's meal:Afghan Bouree (not sure of the spelling; I learned this from anAfghan American friend)1 large eggplant, sliced in 1/2 inch rounds (the big 1 lb 'plants;you could use a similar amount of Asian 'plants as well)1 large onion, sliced3 tomatoes, sliced (or 1 can diced, stewed, etc)cooking oilspices such as cumin, coriander, fenugreek, oregano, what have youfresh herbs such as basil, cilatro/coriander, and/or greens such askale, beet, etccashew cream: process 1 cup raw cashew with water, a little salt anddash vanilla til smoothrecipe:preheat oven to 350.get a large oven ready skillet (with a cover) filled with 1/4 inchhot oil over medium high heat. drop in the eggplant and brown on bothsides, but don't cook completely. remove. drop in the onions andbrown. layer the eggplant back over the onion and sprinkle withspices, herbs, and greens of your choice and a little salt. If you'dlike, you can slide a layer of veggie patties, faux meat stuff, etchere. layer the tomatoes. If using canned, dump in the juice too. Iffresh, add about a cup or so of water. There should be a puddle ofwater/juice at the bottom of the skillet for braising. Cover andbraise in the oven for about 1/2 hour. It's done when the liquid isjust about absorbed.Serve with the cream drizzled on top.Enjoy,Blake Wilson What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so.- Mark Twain What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so. - Mark Twain Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.