Monthly Archives: April 2010
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.
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.
This gorgeous green asparagus soup is a nice introduction to festive spring meals.
These simple kebabs of tofu and potatoes, threaded onto skewers and slathered with sauce is like an outdoor summer barbecue, all year round. If you use an all-natural brand of barbecue sauce, this is a 3-ingredient recipe. If you make your own, which is highly recommended, it’s not much more time-consuming. Serve with a green veggie (like […]
A hearty vegetarian spin on a “meaty” classic, this is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit and whole-grain bread, For a quick dinner, serve with an abundant, colorful tossed salad, whole grain bread, and orange slices. In warmer months, […]