Caribbean sweet potato gratin and sweet and sour eggplant chickpea stew Last weekend I tried out a few more new recipes. The sweet potato gratin recipe came from The Voluptuous Vegan, and the eggplant chickpea stew recipes came from The Very Vegetarian. sweet and sour eggplant chickpea stew The stew was excellent! I will probably make that again unmodified. The eggplant melted in my mouth, and the combination of vinegar, sugar, and some crushed red pepper was the perfect spice […] (Read more)

Fruit swirl bread take two About a week ago I tried making fruit swirl bread again. This time I rolled out the loaves thinner, allowing me to put in more filling, and have more swirl. The result was definitely better, though I might have also added too much flour this time, since it was a bit dry. I also still had the problem with a large pocket forming near the top. I think for my third try I will score […] (Read more)

Fruit swirl bread I have been baking bread for 9 years now. Mostly I make sourdough bread, near German style. Sometimes it is nice to make a sweet bread though. When I say sweet bread, I mean a yeasted sweet bread, not one with baking soda. The German bakery down the street from our house makes some very tasty fruit breads, which inspired me to give it a try. (Read more)

Baingan Bharta One of my favorite Indian dishes is Baingan Bharta, which is an eggplant dish. I decided to finally try to make it at home. After browsing through several recipes, I mostly followed this one from Dil Se. I was actually very surprised to discover that none of the recipes I found had any peanuts or peanut butter. I have always sworn that the Baingan Bharta I get in restaurants tastes like peanuts. I wonder how I came to […] (Read more)

hoisin eggplant and bok choy Sunday I made a tasty stir fry with eggplant, bok choy, and mock chicken (seitan). It’s the first time I have tried eggplant in stir-fry. It turned out very nicely. First I cut the eggplant, then salted it, and let it sit for a few minutes (to remove bitterness). Then I fried up the eggplant in a little canola oil until soft (about 5-10 minutes). Then I added the seitan and the bok choy. Then […] (Read more)