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Vegetarian Cookbook

Below are two favorite recipes:

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Alo Gobi (potato and cauliflower)


3 medium onions (diced)
˝ bulb garlic
1" strip of ginger
3 Tablespoons oil
1 teaspoon mustard seeds
2 teaspoons cumin seeds
Pinch of salt
1 teaspoon turmeric
1 ˝ teaspoon coriander powder
1 ˝ teaspoon cumin powder
1 teaspoon chili powder
3 tomatoes
1/8 teaspoon black pepper
4 medium potatoes (boiled in skin until knife tender and then cubed, leaving skin on optional)
1 head cauliflower (boiled until fork tender and then broken into florets)
1 teaspoon salt 1 teaspoon lemon juice

Heat oil in a hot pot and add mustard seeds (oil must be very hot); allow mustard seeds to "pop"(cover pot or you will lose seeds). Then add cumin seeds for about 15 seconds then add onions. Add a pinch of salt, stir, turn down heat to medium and let the onions sweat. While the onions are sweating, add turmeric, cumin, coriander, and chili powder let the spices cook with the onions for a couple minutes but not so long that onions begin to caramelize. Add garlic and ginger and sauté. (Don't let them brown just beginning to turn slightly golden)

Add tomatoes and a pinch of salt and add black pepper. Let the tomatoes break down for about 5 minutes. Add potatoes and turn down heat. At this point the potatoes need to adsorb the flavor of the tomatoe onion mixture. After about ˝ hour add the cauliflower. Let cook for another 15 to 20 minutes on low heat. Turnoff heat and add lemon juice.

Note: If the potatoes are too hard cook covered. This will help them to soften and keep moisture in. if potatoes and cauliflower are breaking down cook uncovered to keep them from softening further.

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My first trip to Greece I got off the ferry in Igoumenitsa and headed to the Oracle at Delphi. I was looking for insight or prophesy to where I should be headed in this life. At a restaurant in Delphi I had this as dinner my first night. Serving this with any Greek dish is always an excellent way to enjoy this wonderful roast vegetable dish.


1 Eggplant cubed (425 grams)  
3 Zucchini cubed (450 grams)
3 Peppers cubed (250 grams) 
3 Potatoes cubed (650 grams)
2 Tomatoes pureed (500 grams)
2 Onions sliced (200 grams) 
2-3 Cloves garlic minced (13 grams) 
1 Cup flat leaf parsley chopped fine (50 grams)
3 Teaspoons salt 
1/8 Teaspoon pepper 
4 Tablespoons olive oil

Step 1: Place the cubed eggplant, zucchini, and peppers in a colander and add 1 teaspoon of salt. Let this drain for about 5 minutes. Add teaspoon of salt to the potatoes.

Step 2: Heat a large pan and add 1 tablespoon of olive oil. Add all the salted vegetables to the pan and let them cook for a couple minutes. You might to do this twice, with half of the vegetables each time.

Step 3: In a large oven pan, layer half of the vegetables and add half the onion slices, half the minced garlic, half the tomato puree, and half of the parsley. Add 1 tablespoon of oil, ˝ teaspoon of salt, and crack some black pepper. Continue layering the rest of the vegetables, and repeat the same with the remaining ingredients.

Step 4: Cover with foil and place in 350 degree for 45 minutes. After 45 minutes take off the foil and cook uncovered for 45 minutes more.

Serve drizzled with olive oil, and with your favorite bread for dipping into the oil and juices. This will be a great side dish with the Giant Beans or Fasolada. It is also great with Humus.

This will last in the refrigerator for 5 days. To reheat, place in a skillet with some olive oil, cover the skillet to keep the moisture. Add a pinch of salt and serve when ready.

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Last updated 04/08/2006 ~ Contact Webmaster