Monthly Archives: January 2012

Shiitake-Miso Gravy

Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Photos by Evan Atlas. 

Coconut-Peanut Sauce or Salad Dressing

This easy and luscious combination of readymade peanut satay sauce and coconut milk is as welcome on raw salads and cold noodles as it is to embellish warm noodle, grain, or vegetable dishes. Photos by Hannah Kaminsky.

Vegan Sour Cream

Here’s an easy preparation for vegan sour cream made from silken tofu. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Pasta Jambalaya

Here’s one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal, as is Creole Coleslaw. 

Great Meals with Great Grains

Chewy, moist, creamy, hot, sticky steamy, rolled, wrapped, stacked; whole grains are sweet, easy, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing!

Koorma Vegetable Curry

The term koorma refers to a Northern Indian style of cookery that utilizes yogurt. For vegans and for those who wish to adapt this to dairy-free, use coconut yogurt.

Slow-Cooker Boston Baked Beans

For many, baked beans are a must-have for any picnic or family get-together. In this sure-to-please recipe, tender navy beans are flavored with bits of onions and covered in a rich and tangy sauce enhanced with molasses. Traditionally, Boston baked beans are made by slowly cooking the sauce-covered beans in a low-temperature oven for several […]

Spice it Up by Leslie Cerier