Green Pea and Arugula Spread

Green pea and arugula spread

This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups.  more→


Weekly Plant-Based Dinner Plan, Nov. 30 – Dec. 4, 2015

Country Captain Stew

On this post-Thanksgiving week, many Americans, at least, may be feeling a bit “stuffed.” So let’s look at some dinner options that are hearty without being heavy, and are easy on the budget. It’s nice to start the week with a pot of soup or stew that can last for a bit, and can even be packed into a thermos and taken to work or school. Country Captain Stew is an unusual blend of potatoes, tofu, and tart apple in a mildly curried base. Serve with a crusty bread and a slaw-style salad and you’re all set. more→


Nut-Stuffed Mushrooms

Nut-stuffed mushrooms

There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. more→


5 Root Vegetables to Put on Your Radar

Roasted root vegetable medley

A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. Still, the one category of veggies seems more fitting to cold-weather meals are the root vegetables. And root vegetables are still more plentiful and prevalent in the fall and winter than they are in spring and summer.  more→