Monthly Archives: December 2010
These tangy tofu dice are delicious added to salads—now you can make a vegan Greek salad using this faux “feta”! Mix them gently with olives and sliced roasted peppers for a delicious appetizer as well.
Using pasta in place of the customary lettuce in a Greek salad makes it a substantial and lively main dish salad, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time.
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well.
It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does), you’ll enjoy this dish.
The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, but not bland, with a pleasant combination of flavorful vegetables.
Here’s a traditional side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes.
Daiya vegan cheese is ideal for anyone who is allergic to dairy, soy, or nuts, as it contains none of these ingredients! Its primary ingredient is cassava root, (from which tapioca is derived), yet it melts and stretches better than any other nondairy cheese I’ve ever had.
This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana.