Monthly Archives: December 2010
When you have some leftover brown rice, this main-dish rice and bean salad, filled with great southwestern flavors, is a super way to make use of it. Plus, it’s a snap to make. With some vegan quesadillas or nachos, and a green vegetable, this becomes the centerpiece of an enjoyable everyday meal.
Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson.
Pears should be just ripe, not overripe and can be any variety you prefer, from Anjou to Bartlett. From Fresh from the Vegetarian Slow Cooker* by Robin Robertson.
This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. […]
There’s something so classy about baked pears! The subtle maple flavor suits them just right. This is a nice light dessert choice for serving after filling meals. Fresh cranberries not only add a nice flavor contrast to the sweet pears and syrup, but make this a perfect fall dessert. If serving to a larger crowd, […]
Black-eyed peas and nourishing greens, two foods well-loved in Southern and soul food cuisines, have flavors that team companionably. Adapted from The Vegetarian 5-Ingredient Gourmet.
Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide* by Jon Roberson with recipes by Robin Robertson has arrived just in time for hurricane, storm, and flood season, when so many people lose power. It’s a practical guide to stocking the pantry for emergencies and continuing to eat well when access to the usual fresh foods […]
Hemp is one of the earliest known plants cultivated internationally and one of the world’s most nutritious ingredients which can be added to a wide variety of recipes. Hemp is also a highly eco-friendly crop which is naturally pest-resistant, and because the plants grow fast and close together, they out-compete weeds and therefore don’t require herbicides.
Here’s a simple, hearty everyday sort of dish; lentils and spinach are natural companions, and curried seasonings flavor them nicely. See the shortcut below for making this an even quicker dish using canned lentils. Adapted from Vegetariana.