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 […]

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 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.

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 Mushrooms Soup with Bok Choy

Aromatic and broth, this mushroom-filled, Asian-flavored soup can be enjoyed any time of the year when you can find good bok choy. Generally, bok choy is a spring vegetable, but in some areas the season is extended. This is an excellent way to whet the appetite for a vegetable stir-fry or a simple tofu dish. […]

Green Goddess Dressing

This strong herbal dressing made of fresh herbs, plus tahini and cucumber, not only has a luscious taste, but makes good use of nutrient-rich parsley. Photos by Evan Atlas.

Curry-Spiced Pumpkin Bisque

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 […]