Monthly Archives: April 2012
A citrus glaze is a great way to enhance the natural flavor of beets. This is a great way to use beets when they’re plentiful at the farm market or from your home garden. They’re great in the winter, too. Serve this simple preparation warm or at room temperature.
This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It’s so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. It’s wonderful for summer and early fall potlucks and other gatherings.
With the addition of tofu, this potato salad can be a flavorful dish during summer months, but is welcome any time of year. Simple though it is, it’s always a hit with guests, and is a good potluck dish. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.
This flavorful warm potato salad, enhanced with zucchini and artichoke hearts, can be made any time of year. Its seasonal personality enhanced by either rosemary (for cooler months) or basil (for warmer weather). Photos by Evan Atlas.
Potatoes, tomatoes, and green peas in a curry-flavored base add up to a luscious salad that’s most welcome in the summertime but delicious any time of year as long as you can find flavorful tomatoes.
We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box.
Serve this delicious sauce instead of whipped cream with fresh berries, cakes, crisps, pies, bread puddings, or tarts. Or try layering it with Raw Chocolate Mousse. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company. Photos by Evan Atlas.
Cinco de Mayo has become a day to celebrate Mexican heritage and pride (contrary to popular belief, it isn’t Mexico’s independence day) —and a delicious way to celebrate is with easy vegan south-of-border and Southwestern-style dishes. VegKitchen has plenty of festive appetizers and main dishes to choose from! Shown above, Fully Loaded Vegan Nachos.
This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni. Recipe adapted from […]
Not sure why, but vegan and vegetarian cookbooks rarely present many appetizer recipes to speak of, so hopefully you’ll find the wide array of choices here useful and appealing. A nice idea for entertaining (for the winter holidays or any casual occasion) is to offer a spread of hot and cold appetizers (instead of the […]
The abundance of asparagus recipes on VegKitchen is a testament to how versatile it is —you can use it chilled in salads, blend it into soups, or serve simply grilled or roasted. It used to be that the appearance of big bunches of asparagus was a sure sign of spring. These days, like lots of […]
This attractive dish has a subtle sweet flavor and the crunch of toasted walnuts. Double this recipe for a great winter holiday grain dish—it’s perfect for Thanksgiving or Christmas dinners. Recipe adapted from Vicki’s Vegan Kitchen by Vicki Chelf ©2011, Square One Publishing, reprinted by permission.