Monthly Archives: June 2010
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 […]
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.
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.
Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and 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.
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.
Rich with nutty, invigorating flavors, this wild rice and mushroom pilaf is good served warm or at room temperature.
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.
If you’re in the mood for a savory, creamy soup, this is as close as you’re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, you’ll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from […]