Monthly Archives: December 2010
Serve this combination of sweet potatoes, leeks, and peas, as a colorful and nourishing side dish with everyday meals. Adapted from The Vegetarian Family Cookbook.
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, now veganized, from Vegetariana. With Daiya or Follow Your Heart vegan cheeses, it’s just as good as with the real thing.
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 and tomatoes.
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.