Monthly Archives: November 2009

Paella Vegetariana

This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about 30 minutes, whether for busy weeknights or a leisurely weekend meal. Adapted from Vegan Express.

Vegan Jambalaya

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.

Cranberry-Apple Relish

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.

Tomato-Barley Soup

Here’s a hearty, full-flavored tomato-barley soup whose ingredients are readily available in the winter. A one-dish meal, serve this with a salad of mixed greens with apples or oranges and toasted walnuts, and a good bread or fresh pita. For added protein, serve with hummus.

Skillet “Baked Beans” 

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 by Dynise Balcavage

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 […]

Potage Polenta

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.

Triple Jade Stir-Fry with Tofu or Seitan

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.