Monthly Archives: December 2010

I Love My Vitamix!

Some time ago, I got all excited about acquiring a juicer, having read about the benefits of freshly made fruit and vegetable juices. The excitement lasted all of about 3 weeks, after which cleaning the godforsaken thing and wasting so much pulp (no, I don’t compost) got old very quickly. Night after night I talked […]

Seitan, Mushroom, and Onion Stir-Fry

This simple seitan dish is great choice for hearty appetites, and a warming dish for nippy evenings. Lots of red onion adds great flavor, and the mushrooms bolster the “meaty” quality of the seitan.

Basic Chinese Sauce

Here’s a go-to sauce for veggie stir-fries. I recommend putting it together before you start the stir-fry, then adding it once the vegetables are just done. Start your stir-fry with some minced garlic for added depth of flavor, which will meld nicely with this sauce in the finished stir-fry.

Creole Corn Maque Choux

Here’s a classic combo of corn, bell peppers, and tomatoes, creole syle. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Adapted from Great American Vegetarian.

New Orleans Red Beans and Rice

If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than red beans and rice. A dish that has been around long enough to have become established in local folklore, it’s also one that even today, graces many New Orleans restaurant […]

Southwestern-Flavored Rice and Bean Salad

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.

Slow-Cooker Bell Peppers Stuffed With Salsa Rice and Beans

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.

Slow-Cooker Fresh Pear and Dried-Fruit Chutney

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.