Monthly Archives: August 2011
The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Lima beans (often called “butter beans”) have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish.
Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This […]
Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. A garlicky dressing and bits of sweet cherry add surprising flavor twists.
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine.
Looking for a first pickle to make? Pick this recipe. It’s easy and delicious — every year I make a couple of batches, to keep friends and family in supply. Kirby is the go-to cucumber here, and sweet onions such as Vidalia work well if they’re local. Excerpted from © 2010 by Sherri Brooks Vinton, photography by […]