Monthly Archives: August 2011

Chickpea-Mushroom Soup with Tahini

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.

Southern Lima Beans

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.

Green Pea, Radish, and Vegan Cheddar Salad

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 […]

Kale Salad with Cherries and Lime Dressing

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.

Cold Japanese Noodles with Daikon and Carrots

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.

Southern-Fried Tofu

Bread-and-Butter Pickle Chips

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 […]