Archive for June, 2010
This basic marinade is excellent for grilling vegetables. The bit of lemon balances the fruity taste of the olive oil. Read More→
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Here are easy, tasty vegan barbecue recipes (great for any vegetarian, too) for grilling vegetables, tofu, tempeh and seitan. Create your own BBQ fireworks with alternative protein foods and vegetables that take on an entirely new taste dimension on the grill. Grilling is more art than science. It may take a few rounds to get the knack of working with whatever grilling equipment you have, be it a fancy gas-powered unit or a simple barbecue pit in the ground. Remember, though, that expensive equipment is not necessary to create a tasty outdoor meal. Print This Post
This naturally well-flavored side dish of sweet leeks and bell peppers goes well with just about any kind of simple plant-based protein entrée. Read More→
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This simple Southwestern dish was inspired by a Native American recipe made with wild greens. More contemporary recipes call for spinach or chard instead. Try this side with tortilla dishes that don’t themselves contain beans, or with a big taco salad. Read More→
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Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas. Read More→
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Here’s an easy and colorful side dish to accompany Asian noodle main dishes. It’s especially good with just-picked broccoli from the garden or farm stand. Read More→
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Nearly every natural foods store, supermarket, and produce grocery offers a wide array of mushrooms. Shiitake, crimini, portobella, and oyster mushrooms are among those that were once exotic but are now readily available. Mushrooms are a fantastic hot appetizer ingredient. Their appearance, flavors, and textures aren’t all that make them so appealing. Read More→
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Rich with nutty, invigorating flavors, this wild rice and mushroom pilaf is good served warm or at room temperature. Read More→
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