Archive for November, 2010
Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Read More→
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Some time ago, Wild Veggie US sent me samples of their products, which are concentrated purees of broccoli, carrot, or red bell pepper. These can be used as bases for hot or cold soups, stirred into casseroles or sauces to add flavor or nutrition, or just heated (or chilled) and served as hot or cold soups. Read More→
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This is one of my favorite summer dishes, and though it barely qualifies as a recipe, it’s impressive enough to be greeted with delight every time. Basically all you need is 8 to 10 ounces of good vegan cheese (my favorite for this recipe is Vegan Gourmet mozzarella—a brand that’s a fixture in natural foods stores), a few medium-sized lush, ripe tomatoes, a handful of basil leaves, and some good, fruity olive oil.
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In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever. Read More→
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This beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas or Thanksgiving dinner menu). It’s so luscious that I consider this the salad equivalent of candy. Read More→
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This pasta dish, combining rotini with white beans, needs only a tossed salad and a steamed green veggie to complete the meal. Try this with whole-grain or spelt pasta for an even heartier result. Read More→
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After the heavy eating of the Thanksgiving holiday, even for those of us of the plant-based persuasion, the watchword this week is light and easy. This composed two-part salad featuring quinoa and red beans is fancy enough to impress company, but simple enough to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, brussels sprouts, roots, etc.) and/or a warming soup. Or keep it super simple and just serve with baked or microwaved sweet potatoes. Read More→
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An invigorating melange of textures and flavors, this salad is also quite adaptable. Add various other fruits or veggies to it; substitute other dried or fresh fruits; or use another grain altogether, like couscous or quinoa. Read More→
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