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.
Here’s a vegan rendition of a classic southern dish known as Hoppin’ John, featuring black-eyed peas and rice, often served on New Year’s Day for good luck.. 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 […]
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.
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.
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!
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, […]