Monthly Archives: March 2009
Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don’t care for parsnips, try golden […]
A spoonful of this sweet-tart chutney, made with fresh and dried fruit, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like.
These garlicky toasts are a handy accompaniment for many dips and spreads. You can also use them for dipping into hot soups.
Here’s a delectable main-dish salad featuring strips of high-protein seitan, embellished with avocado and olives. This salad is also delicious served in wraps. Accompany with a potato salad or a pureed soup.
If you’d like something fresh and crunchy to go along with Asian-style recipes, this simple Asian-flavored coleslaw serves the purpose nicely. Using any kind of cabbage you prefer, this goes well with stir-fries and noodle dishes.
If you like tahini and sesame seeds, this crunchy cookie is sure to please. It’s one of those neat, not-too-sweet treats that’s perfect for an evening snack or for the lunchbox. The recipe doubles easily for those occasions, such as holidays, when you need more or would like to share.