https://guylyons.dev/tags/vegetarian/Recent content in Vegetarian on Guy LyonsHugoen-usTue, 24 Feb 2026 11:33:03 -0500https://guylyons.dev/recipes/sauce/Tue, 24 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/sauce/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 lb pasta (your choice)</li> <li>3 tbsp extra-virgin olive oil</li> <li>1 small onion, chopped</li> <li>2 garlic cloves, sliced</li> <li>1 lb cherry tomatoes, halved</li> <li>1 cup fresh basil leaves, torn</li> <li>Salt, to taste</li> <li>1 cup grated Parmigiano</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Boil a large pot of well-salted water.</li> <li>Meanwhile, in a large saucepan, sauté the onion and garlic in the olive oil until softened.</li> <li>Add the tomatoes, basil, and salt. Cook until softened, about 10 minutes.</li> <li>Gently crush the tomatoes with a fork or potato masher.</li> <li>Boil the pasta until <em>al dente</em>. Reserve 1 cup of pasta water, then drain.</li> <li>Add the pasta to the sauce in the saucepan.</li> <li>Toss with Parmigiano and a bit of the pasta water until the pasta is coated.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Use high-quality olive oil for best flavor.</li> <li>Add red pepper flakes if you want a little heat.</li> <li>This dish is best served immediately.</li> </ul> <p>Enjoy!</p>https://guylyons.dev/recipes/crispy-rice-and-egg-bowl-ginger-scallion-vinaigrette/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/crispy-rice-and-egg-bowl-ginger-scallion-vinaigrette/<p>Adapted from <a href="https://smittenkitchen.com/2019/01/crispy-rice-and-egg-bowl-with-ginger-scallion-vinaigrette/">Smitten Kitchen</a>.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1 1/4 cups minced scallions (green and white parts)</li> <li>2 tbsp minced or finely grated fresh ginger</li> <li>Neutral oil (grapeseed, safflower, or sunflower)</li> <li>1/4 cup sherry or rice wine vinegar</li> <li>Fine sea salt</li> <li>About 1 heaped cup julienned or coarsely grated carrots</li> <li>8 oz small cucumbers, thinly sliced</li> <li>3 cups cooked, cooled rice</li> <li>4 eggs</li> <li>Soy sauce or tamari, to serve</li> <li>Toasted sesame oil, to serve</li> <li>Sriracha, gochujang, or another hot sauce, to serve</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Make vinaigrette: mix scallions, ginger, about 1/4 cup neutral oil, and vinegar; season with salt.</li> <li>Prep vegetables: lightly salt cucumbers and carrots (or quick-pickle with a little vinegar and salt).</li> <li>Crisp the rice in a hot oiled skillet until browned and crisp at the bottom.</li> <li>Fry eggs in a thin layer of hot oil until whites are crispy and set.</li> <li>Build bowls with crispy rice, vegetables, and one egg each.</li> <li>Spoon vinaigrette over each bowl and finish with soy/tamari, sesame oil, and hot sauce.</li> </ol>