Archive for March, 2010
This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos). Serve with fresh bread and a simple homemade coleslaw. Adapted fromVegan Soups and Hearty Stews for All Seasons. Read More→
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Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It’s easy to find—you’ll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it’s whole hominy; ground, it becomes hominy grits. Photo by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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This classic pasta and chili dish can be made with varying ingredients and seasonings, but the one standard factor is that it’s always served over spaghetti. Often, too, a touch of sweet spices (such as cinnamon or allspice) are added. The result: a hybrid recipe that’s uniquely American. Adapted from The Vegetarian Family Cookbook. Read More→
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If you’re bored of regular rice and curry meal, this variation is a must try. Lemon is a staple in my kitchen. Lemon flavored rice with vegetables is a good way of taking less carbs and more healthy vegetables. Just this rice and your choice of pickles or chutney is a complete meal. I usually have this with Ruchi South Indian pickle. Photo and recipe contributed by Abi Anandakumar, fromAmi’s Vegetarian Delicacies. Read More→
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