Late Summer Vegetarian Recipes - The New York Times

The 21st night of September , the Autumn Equinox and the Mid-Autumn Festival, I split a rich and flaky moon cake with my partner. It’s...


The 21st night of September, the Autumn Equinox and the Mid-Autumn Festival, I split a rich and flaky moon cake with my partner. It’s officially fall this week, but we don’t yet have the impression.

In Los Angeles, it’s hot. And there are still tons of beautiful aubergine and tomatoes at the farmers market, including tiny and sweet sungolds. I recently halved a pint and let them sit in a little salt until they softened and flowed with a pale syrupy juice, to make Eric Kim’s cold tomato noodles For dinner.

I love this dish. It’s quick, hydrating, and delicious, perfect when you’re hot and tired and even your clothes look boggy. The mustard and vinegar dressing will taste pretty strong when you mix it for the first time, but after adding cold water to soften it, it becomes a kind of no-cook broth to season noodles and noodles. sliced ​​radishes. Eric suggests using somyeon, a very thin wheat noodle, but I made it with ink spaghetti because that’s what I had.

An important note: do not skip the last step of adding crushed ice! A heavy-duty blender turns cubes into soft, powdery snow in seconds, and you don’t even need to wash it after. The dish is closely related to Korean naengmyeon, and my favorite part is those life-affirming first bites, when all the tiny and fragile ice crystals are still disappearing, almost melting before they reach your tongue.

If you’re looking for more refreshing dishes, try Ruth Reichl’s Basic Recipe for a cold eggplant salad. The eggplant is simply marinated in a fish sauce and lime juice, with chili peppers, garlic and herbs. (In a veggie fish sauce – more on that below!) I like to make more now, when the eggplant is so good, and keep it in the fridge for a snack, or to add to a bowl of rice with some washed lettuce leaves and lots of herbs. You can roast the eggplant or grill it if you don’t want the hassle of staying on top of the stove.

My kitchen counter is also full of corn, the silks cling to everything. I don’t mind, and I don’t wait for a chill in the air to do Sarah Jampel’s spicy corn and coconut soup. It’s heartwarming in itself, but I like it with all toppings she suggests: chili oil, peanuts and cashews, fried shallots (with a drizzle of oil in which you have fried the shallots!) and some torn herbs.

And before the corn disappears from the market, I want to make Vallery Lomas Corn fritters and have them with a side of mint chutney. Darun Kwak, product manager at Veggie’s, tells him Korean corn cheese with canned corn all year round, but right now it’s magic with a bunch of raw, milky kernels cut straight into the cob. So sweet, you can forget about the sugar.

Go to the recipe.


There are currently many vegan and vegetarian varieties of fish sauce available, each trying to approximate the deep, gaping salinity of the fish version, and each reaching varying depths of umami and brine in different ingenious ways.

If you haven’t tried one yet, check out cookbook author Andrea Nguyen notes on varieties, which I found very useful, as well as his tips for making your own approximation using pineapple juice, and other things as well.

And if you find a version you really like, let me know! Thanks for reading The Veggie and see you next week!

Write to us at theveggie@nytimes.com. Newsletters will be archived here. Contact my colleagues from cookingcare@nytimes.com if you have any questions about your account.

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