Monthly Archives: February 2011

Warm Potato and Fennel Salad with Parsley Sauce

This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor from fresh fennel. This is definitely a simple and elegant potato salad to enjoy during the cooler months. Photos by Hannah Kaminsky.

Vegan Passover Seder Recipes and Menus

These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there’s flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, […]

Split Pea Soup with Barley and Vegetables

Split pea soup, an American classic, is high on my list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you’re all set.

Easy Roasted Red Pepper Sauce

Roasted red peppers from a jar plus silken tofu equal a quick route to a flavorful sauce or dip You can use this for raw veggies or tortilla chips, or as a spread for fresh pita bread. It’s also good dolloped onto simple vegan quesadillas, or as a sauce for potatoes, sweet potatoes, and grains.

Pan-Roasted Cauliflower with Dried Tomatoes

In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We’re more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.

Cinnamon-Walnut Crumble Coffee Cake

I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to. 

Sautéed Carrots with Almonds

This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It’s a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas.

Passover Pineapple Crumble

Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal. Serve with a dollop of nondairy ice cream if you’d like to dress it up. Photos by Evan Atlas.  

Chocolate Matzo Brittle

This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky.

Kansha by Elizabeth Andoh

[Contributed by Adriana Pope, reprinted from Vegan Corner] I had the pleasure of speaking with Elizabeth Andoh while she was in Osaka, Japan preparing for her upcoming US book tour. Her newly released cookbook Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions* focuses on the ancient Buddhist philosophy of using every part of your ingredients in the cooking […]

Wild Rice Pilaf with Spinach and Almonds

Filled with earthy flavors, this wild and brown rice pilaf, enlivened with lots of spinach and parsley, is welcome as a side dish for everyday meals as well as special occasions.

Festive Kale with Fennel, Cranberries, and Walnuts

This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky.

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