Monthly Archives: December 2010
Mexican Rice is a traditional accompaniment to tortilla specialties of the Southwest. The secret of this savory rice is that it is sautéed before the cooking water is added.
Here’s a fruit salad for late summer, when the season’s fruits are no longer at their peak of flavor and can use a bit of assistance. Choose from the best of what’s left of the season — berries, stone fruits, and melons.
Here’s one of my earliest comfort food favorites, a casserole-like dish of mashed potatoes and melted cheese, now veganized, from Vegetariana. With Daiya or Follow Your Heart vegan cheeses, it’s just as good as any dairy version.
Here’s a homemade marinara-style sauce that doesn’t have to simmer for hours.
Here’s an unusual twist on ordinary mashed potatoes inspired by a Southeast Asian recipe. These mashed potatoes are embellished with fresh chili pepper, coconut yogurt, and ginger. Serve with a simple tempeh or tofu dish (Sweet and Smoky Tofu or Tempeh Strips go well with this) and a bountiful tossed salad for an easy meal.
Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by […]
Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Serve with a simple quinoa recipe and a big salad.
A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors, and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato dish and salad for a complete meal. Adapted from Vegan Express.