Monthly Archives: November 2011

Basil Pesto

Bold-flavored pesto sauce is arguably the most celebrated use for basil. Here’s a basic recipe, just right for a good-sized amount of your favorite pasta. It’s also good used as a sandwich spread, as a change of pace pizza sauce or dressing for potato salad.

Classic Marinara Sauce

There are many excellent pasta sauces on the market, and they can’t be beat for convenience. But they can’t compare to a homemade marinara, and the wonderful aroma that will permeate your kitchen as it cooks!

Angel Hair Pasta with Mushrooms and Tomatoes

Bold flavors mingle harmoniously in this flavorful dish featuring angel hair pasta with mushrooms and tomatoes. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.

Fettuccine “Carbonara” with Broccoli

Carbonara refers to a pasta dish made with bacon. To make this dish vegan, a bacon substitute in the form of smoky tempeh is used to augment this Italian classic. It’s made even tastier with lots of broccoli, and some optional asparagus. Photos by Evan Atlas.

Cranberry-Apple Relish

This cranberry and apple relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for Thanksgiving or Christmas holiday meals.

Cranberry Slaw

This delicious coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad, yet is festive enough to serve with holiday meals. Photos by Evan Atlas.

Baked Delicate Delicata

Delicata squash is delicious any way you slice it. Delicata, acorn, and butternut are three of my favorite varieties of squash. For delicata, wash it, cut it in half from top to bottom, then scoop out the seeds from each half with a spoon and slice into half-inch pieces. This squash is delicious simply steamed in a little […]

Tempeh Lemon Bake

Here’s a simple recipe for tempeh that can be enjoyed year round — it’s baked in a tangy lemon-soy marinade. Delicious served on wilted greens. Contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books. Photos by Hannah Kaminsky.

Quinoa Salad with Fennel and Cranberries

This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness. Do add the orange zest if you can, as it heightens the citrus flavor. Great for everyday, or for enhancing Thanksgiving or Christmas holiday menus. Photos by Hannah Kaminsky.

Cranberries

Packed with nutrients, cranberries are healthy and delicious, making dishes pop with flavor. They also can take many forms: juice, sauce, jam, dried and of course, fresh. When fresh, they pack a punch of tartness that overpowers their sweetness, but if you can get over the bite, it’s worth it. This “superfruit” is full of […]

Thanksgiving Torte

The torte makes the ideal vegan Thanksgiving dish with its varied textures and savory flavors from the combination of wild rice, mushrooms, nuts, and sage. Served with a robust Mushroom Sauce on the side, this makes a hearty main dish and goes well with all the typical side dishes like cranberry sauce, sweet potatoes, chestnut […]

Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

After months of migraines, my hands and feet going numb, stomach in knots and extreme dizziness and fatigue I found out I had gluten intolerance. And going gluten-free after 25 years of eating “normally” was and still is one of the hardest things I have ever done. I have been gluten-free for about four months […]

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