Monthly Archives: April 2010

White Bean and Spinach Burgers

A mild yet flavorful vegan burger, this combination of white beans and spinach is equally good in pita sandwiches, on English muffins or rolls, or served without any bread at all. Kids who are open to green foods might enjoy eating these out of hand. Leftovers are delicious used in sandwiches for brown bag lunches.

Hoppin’ John (Black-Eyed Peas and Rice)

Black-eyed peas are considered a good-luck food in the American deep south and are traditionally eaten on New Year’s Day, especially in this traditional dish. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing choice for […]

Pasta with Red Beans and Broccoli

This hearty pasta is a sturdy, everyday kind of dish, with a fusion of Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You’re less likely to find them in cans, but they don’t take as long as other bean varieties to cook.

Sweet-and-Sour Soba Noodles with Asparagus

This sweet-and-sour Asian-style noodle dish featuring lots of fresh asparagus is a lovely spring dinner offering. Serve with a simple tofu dish such as Sweet and Savory Sautéd Tofu, and a platter of raw veggies.

Cream of Asparagus Soup

This gorgeous green asparagus soup is a nice introduction to festive spring meals.

Mixed Greens Salad with Beets and Walnuts

Marinated beets are an appetizing addition to this simple salad of mixed green and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar, but the homemade kind are best!