Monthly Archives: June 2010

Vegan Barbecue: Recipes for Grilled Vegetables & Proteins

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 […]

Wine-Braised Leeks with Red Peppers and Shiitakes

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.

Greens with Pinto Beans

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.

Spanish Bell Pepper Sauté

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.

Broccoli and Baby Corn Stir-Fry

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.

Broiled Lemon-Garlic Mushrooms

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.

Nutty Wild Rice with Mushrooms

Rich with nutty, invigorating flavors, this wild rice and mushroom pilaf is good served warm or at room temperature.

Mixed Mushroom Soup with Bok Choy

An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups.