Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Delicious on its own or with a little butter and salt, rice really does not usually need much adornment. But dressing it up to go along with a special meal can be an extra pleasing complement to the dinner. This Greek-style rice dish, dressed up with some tangy sun-dried tomatoes, fresh basil and a bit of spice is really quite straightforward to prepare, and that is a bonus too. If you wish to make it vegan or just add a slightly different twist, than use some vegan Parmesan cheese (recipe listed below) instead of dairy based Parmesan. You will likely have more vegan Parmesan left if you follow the quantities I have listed, but I encourage you to make even more, as it keeps well in the fridge in a covered container for several weeks. I love it so much, I find myself eating a few spoonfuls just as it is before it even goes into a dish.

BBQ Cauliflower "Steaks"

I had some leftover homemade barbecue sauce from a batch that I made to go along with some baked kidney bean and rice balls. And since I had my eye on these scrumptious looking cauliflower "steaks" ever since I received a copy of Fuss-Free Vegan by Sam Turnbull, I had just enough barbecue sauce left to try them. I'm glad that I did! They are truly addictive. Roasted in a flour and cornmeal batter to give the "steaks" a lightly crunchy texture and then brushed with the barbecue sauce, they rather reminded me of the roasted cauliflower bites with sriracha sauce that I am especially fond of, serving them up on more than one occasion. If you wish, you can make this recipe by cutting the cauliflower into smaller bites, rather than the large pieces that I tried and quite enjoyed. Either way, you are in for a treat. They are surprising filling and can be served as an appetizer, especially if cut into smaller bites, or as a side for any number of meals.

Twist on a Classic - Tomato and Lentil Rasam with Barley

This is not exactly your traditional rasam, as rasams are typically brothy, thin and somewhat watery soups that are served along with a dal dish, typically as the second course of a south Indian meal. Tamarind and tomatoes do figure prominently in this somewhat unusual rasam as they ordinarily do, and the spices are ones that I usually include in a rasam. It makes for a delightful "gravy" to spoon over rice too. But this is a thicker version that includes pearl barley in addition to red lentils, serving not only to fill things out — making it a more filling and prominent feature of a meal — but also adding a tantalizing layer of texture. You can adjust the water content to make it thicker or thinner, depending on your preference. It goes especially well with vegetable side dishes and Indian flat breads if desired.

Of course I had to taste some before I served it, because that is what discerning cooks do. The first thing that struck me, apart from the smooth texture, with a hint of nutty flavor from the barley, a pleasant acidity from the tomatoes and the sweet and sour undertone from the tamarind. I also detected a hint of dill, but I did not use dill. So what was it that really added a unique quality to this rasam? It was authentic Greek oregano that I added at the end of the cooking time. What a delight for the palate. So many flavors but they all melded together for a rapturous melody that one will not soon forget.

Fakes - Greek Lentil Soup

I've made this classic Greek lentil, tomato and herb soup plenty of times already, and every time I do, I make some adjustments because I like to take recipes I have made before and tweak the flavors. This soup was part of a Greek themed meal that I served up the other weekend, along with Greek-style cauliflower gratin with feta and olives and a sun-dried tomato rice with fresh basil. It certainly was a feast and really not too complicated at all, especially if you do some of the preparation the day before and have a helper in the kitchen.

Herbed Potato and Green Bean Salad with Olives

Potatoes are one of those vegetables that pretty much everyone enjoys. The versatile spud can be prepared in so many ways, that I imagine a cook could up with a different dish for everyday of the year. One of my favorites are potato salads. Especially if they are dairy-free, potato salads are great for potlucks, family gatherings, picnics or other outdoor activities. Everyone will be pleased. This salad also happens to be extremely easy to make and a suitable side for any meal. Simplicity in this case is an illustration that elegance can be prepared in a short period of time. This combination of fingerling potatoes, green beans, plump and salty olives, fresh basil, oregano, lemon juice and olive oil would proudly complement a gourmet meal.