Archive for April, 2010
A mild yet flavorful vegan burger, this is equally good in pita sandwiches, on English muffins or rolls, or served without any bread at all. Youngsters who are open to spinach might enjoy eating these out of hand. Leftovers are delicious made into sandwiches for brown bag lunches. Read More→
Print This Post
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 New Year’s Day, though personally, I can pass on incorporating the metallic flavor of coins. Serve with coleslaw, garlicky greens, and cornbread. Adapted fromVegan Holiday Kitchen. Read More→
Print This Post
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. Read More→
Print This Post
This sweet-and-sour Asian-style noodle dish, filled with asparagus, is a lovely spring dinner offering. Read More→
Print This Post
This gorgeous green asparagus soup is a nice introduction to festive spring meals. Read More→
Print This Post
