This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using—but not all vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, turnips, winter or summer squash, extra carrots, and swiss chard.
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.
Plump sweet corn, juicy cherry tomatoes, scallions, and spicy chilies-a flavorful combination that makes this dish a summer favorite. Served on its own as a salad or a relish or alongside quesadillas brushed with Chipotle Puree (page 332) and filled with smoked cheese, it's a delicious way to enjoy corn and tomatoes when they're in season.
A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.
Our vegetarian version of Shepherd's Pie was always good at the cafe, but it reached its optimum in flavor when one of the cafe cooks added tofu to the recipe. The missing link provided more texture, taste, and protein to the pie.
From Khadija Ali of Tiffin's, Port of Spain
Potato Chana Curry
The foods of Trinidad are such an amalgam, not only of the produce and cooking styles of Africans, Amer-Indians, Indians, Syrians, Chinese, Spanish, Portuguese, and French but also of different periods in the food histories of all those involved.
Bangali Kaddu – Madhur Jaffrey’s World Vegetarian
I make this with both pumpkin and Hubbard squash. From a 3 -pound segment with skin, I am usually left with about 2 pounds of seedless, skinless flesh.
You may serve this with most Indian meals. For a more elaborate meal with an international feel, I like to put this dish together with Palestinian Rice with Lentils and Browned Onions (page 404), Sliced Tomatoes in a Tomato Sauce (page 303), some greens, such as Sautéed Spinach with Dill and Onion (page 225), and a yogurt relish or cheese dish.
A perfect curry to serve with fish or chicken. Blanched cauliflower or broccoli florets can be used in this recipe, too.
From Tiffin's, Port of Spain
Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.
You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.
For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.
Serves 4 to 6. The recipe was introduced to us by Leah Geller.