Monthly Archives: November 2009
Spicy bits of vegan sausage lend an authentic flair to this simple vegetarian take on a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Adapted from Great American Vegetarian.
This cranberry and apple relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
If you like the kind of vegetarian baked beans that come in a can, you’re sure to love this yummy, quick homemade version even more. Small white beans are cooked in a skillet with a sweet and savory sauce. It’s a dish that comes together quickly. For a simple meal, serve with baked sweet potatoes […]
The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine* is a lively cookbook and a fun read. Though Philadelphia is the city she calls home, Dynise Balcavage is a world traveler, and brings her urban adventures together between these covers. Arranged a bit differently than the standard cookbook, here you’ll find […]
This is kind of a cross between cornmeal porridge and a thick soup, enlivened with fresh and dried tomatoes and red beans. Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.
This very green stir-fry, inspired by the dish of the same name served in western Chinese restaurants, is especially good to make when slender green beans are in season. “Triple Jade” refers to the three green veggies used — green beans, broccoli, and zucchini. Serve over hot cooked rice or noodles, or on its own.
What I like about serving fajitas is that everyone participates in creating his or her own meal. It’s less work for the cook, and it’s fun for everyone at the table. In addition, everyone can tailor the ingredients to suit personal tastes. Serve with a simple rice dish, or potatoes or sweet potatoes.