Vegetarian Archives - Rhubarb and Cod

Shaved Fennel Honeycrisp Salad

October 17, 2025 No Comments

This past weekend, it was Thanksgiving here in Canada. I will be the first to admit that I’m not a “turkey with all the trimmings” sort of girl. My partner and I slow-cooked chorizo sausages and made tacos to mark the occasion. It’s not that I find any one holiday dish to be particularly offensive. I just find traditional holiday fare to be a little, well, overwhelming. It’s a lot at once. For example, I could practically live off of mashed potatoes, but on a plate with stuffing, turkey, ham (sometimes), and every other root vegetable known to man, it’s easy to lose track of those heavenly taters. When it comes to heavy holiday meals, sometimes your palette just needs a break, and today’s Shaved Fennel Honeycrisp Salad is that break.

Vegetarian

Mozzarella Schnitzel with Tomato Chili Salsa

August 20, 2025 No Comments

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This recipe is part of a larger dinner party menu you can find on my Substack. The category is Night of 1000 Tomatoes, and it features five courses centered around tomatoes. You can find the recipe booklet and a handy party prep schedule here.

I’m a big fan of schnitzel. When I was in university, my biweekly indulgence was a chicken schnitzel sandwich from a campus pub. Looking back, I realize it wasn’t a particularly compelling sandwich, but when knockoff cereal was your norm, you tend to covet a crisp chicken cutlet no matter its quality level. The pub where I got that sandwich recently closed, so the nostalgia has been real. And that nostalgia reawakened a schnitzel-related idea I’d been toying with years ago: vegetarian schnitzel. Now, when approaching this quest, it seems only natural to start with tofu, but it just didn’t feel right to me. Then it hit me, Mozzarella Schnitzel. Essentially a mozzarella stick in a “cutlet” format. It couldn’t fail. Well, it could and it did. But eventually it was a success, and that’s why we’re all here.

Snacks, Starters, Vegetarian

Asparagus Tempura with Ginger Mayo and Matcha Salt

June 2, 2025 No Comments

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We’re in peak asparagus season here in Ontario, and I’m trying my best to get my fill. Unfortunately, I am a bottomless pit when it comes to this green, so it’s an inevitability – I will never have enough. But I’m still down to try, and today’s Asparagus Tempura with Ginger Mayo and Matcha Salt is vital to that effort. I know what you’re thinking: If you love a vegetable so much, why deep fry it? Well, there is a method to my madness, which I will get to. But I promise you won’t lose the asparagus in this recipe. Asparagus is such a short and special season; it would be a shame not to showcase its star in all its glory.

Soups & Stews, Vegetarian

Carrot Kimchi Soup with Black Sesame Biscuits

February 18, 2025 No Comments

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Today’s post is a twofer. That’s right, two recipes in one post. While you can certainly make one independent of the other, they do play very well together. I am of course talking about the radiant burnt orange soup you see in the photo above. Today’s Carrot Kimchi Soup is a velvety vegetable soup heavy on carrots and loaded with a tub of kimchi. The flavor is rounded out by a dollop of gochujang, soy sauce, and a whole lot of garlic. The texture is enhanced by the addition of starchy root vegetables. In this particular incarnation, I used a mix of sweet potatoes and regular potatoes because that is what my crisper had for me. But I’ve made this soup with squash and rutabaga before with no adverse effects – just a slightly nuttier flavor profile.