Monthly Archives: March 2009

Parsnip Chowder

Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup.

Roasted Root Vegetable Medley

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, you can substitute parsnips; and if you don’t care to wrangle with rutabagas, try golden potatoes.

Minted Apricot Chutney

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.

Spring Barley Salad with Peas and Asparagus

Make this delectable barley salad when the first crop of asparagus appears in spring. Peas and dill add fresh flavors as well. This teams nicely with Crustless Tofu Quiche with Mushrooms and Herbs. Add a platter of cherry tomatoes and baby carrots.

Hearty Seitan Salad

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.

Asian-Flavored Coleslaw

If you’d like something fresh and crunchy to go along with an Asian-style recipes, this simple salad serves the purpose nicely. This goes well with Asian-style stir fries and noodle dishes.

Sesame-Crispy Rice Cookies

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.