Last updated on May 13th, 2025 at 04:52 pm
Exploring global cuisine is our passion at The Cook Book, and we want you to experience it for yourself.
Join us in this article as we delve into the delicious world of vegetarian cuisine and other cooking styles. Plus, we will get to know the wonderful Robert “Bob” Cabirac, and his signature sauces.
- Vegetables – Friend or Foe? Are They Delicious and Flexible or Dull and Uninspiring?
Love them or loath them, vegetables are here to stay, and they will keep making an appearance at almost every dinner table, barbecue and buffet.
The world is made up of two primary food groups—vegetarians and non-vegetarians. As expected, vegetarians swear by vegetables, but often find themselves having to explain or justify their fondness for the blessings from the garden to those of us who have a preference for meat flavored dishes. Some think vegetarian cooking is more than daunting and it restricts fun and creativity in the kitchen, while others describe it simply as ’boring’.
Why do vegetables get a raw deal?
For many years, I hated vegetarian food, not because of its claim to extra special health benefits, but because I had no idea how to make it as exciting and tasty as my meat dishes, until the day I discovered in my cookbook collection a book devoted entirely to vegetables. Here I found recipes suitable for the whole family, and most surprisingly, myself. Eventually, I have the hang of vegetarian cooking and ensure that at least one strictly vegetable meal is eaten in my home every day. And of course, I have a favorite quick and easy recipe of my own, which I am very pleased to share.
The trick is to avoid spending lengthy periods over a hot wok. This kind of labor is sure to guarantee your hatred for all things vegetable. You want simple, tasty dishes with minimal preparation time and easy transition from stove to table top.
Remember that you can use your imagination and swap or add any vegetables that you prefer to enjoy.
Potatoes have a longer cooking time than most other vegetables and are not suitable for this recipe. However, if you want to use potatoes instead of pasta, these can be cooked separately in advance.
Our recipes are not of the professional chef kind. They are one hundred percent freestyle; so feel free to wing it and just enjoy the wonderful art of cooking.
Veggie In Minutes
(easy single portion meals)
INGREDIENTS:
1 Serving of fresh whole wheat spaghetti noodles (If you cannot find them fresh, dry noodles are just as good)
Half a medium pack of prepared stir fry vegetables with all the trimmings, but no potatoes (Veggies are available at any good supermarket. I usually go for the mix with added herbs)
4 Porto Bellini Mushrooms sliced
1 Medium shallot
A Quarter each of Red and Yellow Bell Pepper chopped
2 Tablespoons of Olive Oil— Extra Virgin is ok
2 Small Tomatoes or 1 medium Tomato quartered
Half a tablespoon of Rice Vinegar or lemon juice
Salt and Pepper for seasoning
Quarter cup of Chicken Stock
METHOD:
Cooking the Spaghetti:
Boil one portion of spaghetti in salted water until al dente. (As a salt substitute, I use Herbamare, a product by A Vogel, for extra herby flavor and less saltiness).
Drain the noodles, drizzle with a few drops of extra virgin olive oil to prevent sticking, shake the pan to blend, and set aside.
Cooking the Vegetables:
Add the Olive Oil to a hot wok. Ensure that the oil is very hot (not smoking) before you add your ingredients. Sauté the mushrooms for 2 minutes, then add the rest of the vegetables. Once added, stir fry vegetables for 3 minutes while adding the Rice Vinegar, Salt and Pepper and Chicken Stock. Adjust ingredients to suit your taste.
In a pasta bowl, toss the noodles and vegetables and then add the Tomatoes as a garnish or mix them in with the other ingredients.
Take a seat and enjoy!
A delicious vegetable recipe is enough for some people, but others are impartial to adding an occasional chop or two for extra flavor and nourishment (there’s always a good reason ha ha).
One of life’s great food combinations is, of course, vegetables and grilled chicken or lamb chops. This time we opted for lamb chops, (but you can substitute with chicken thighs or drumsticks, and even chicken breast for the religiously healthy eater). The chops are juicy and tender, and packed with flavor.
Grilled anything goes very well with tasty gravy or sauce. So, stay on this page, because at the end of the article we will get saucy with Texas avid sauce maker Robert ‘Bob’ Cabirac’s no-holds-barred Cajun Garlic Sriracha Sauce.
Great Meal Enhancers for Meat Lovers:
Grilled Lamb Chops:
My very own recipe for grilled lamb chops is a great favorite at family gatherings. Usually done on a hot coal barbecue, the chops are a guaranteed hit. The recipe is easy and simple to prepare, and since you are cooking for one, you can be as adventurous as you like. Alternatively you can be minimalist by using only salt and pepper for seasoning in order to enjoy maximum lamb flavor.
You will need:
3 Small / medium Lamb Chops (or 2 Large Chops)
Garlic Powder
Onion Powder
Salt and Pepper
Smoked Paprika
Cayenne Pepper
Finely chopped Coriander
Olive Oil
A squeeze of Lemon or Lime juice
What to do next:
Place the chops on a plate or any other utensil that works for you and sprinkle with the right amount of dry ingredients and coriander. These should suit your requirements and the amount of meat you are cooking. Add the olive oil and squeeze of lemon and massage onto chops. Cover and set aside.
Cooking:
If you don’t want to fuss with red hot coals: Heat a griddle pan on high heat before adding your chops. You should hear a sizzle when you place them in the pan. For medium rare chops—ensure that you don’t leave them on too long. The chops should have a springy feel to the touch. Before they are done cooking, add a knob of butter and turn the chops once or twice more to coat them in the sauce. Sprinkle with parsley for garnish and extra herby flavor.
Serve, eat and enjoy!
Getting Saucy
(With Robert ‘Bob’ Cabirac)
Bob’s Cajun Garlic Sriracha (Huy Fong Foods) sauce:
Things you need:
(All ingredients can be adjusted to taste)
In a jar blend the following:
6 parts Blue Plate mayonnaise
1 part fresh crushed garlic
1 part finely chopped onion
1 part Sriracha sauce
1 part Zatarain’s Creole Mustard
2-3 dashes Tony Chachere Creole Seasoning (optional)
Other options include:
Any and all herbs and spices added to taste. It’s all up to you. ■ TMLM
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