Monthly Archives: May 2012

Penne or Ziti with Roasted Eggplant, Bell Peppers and Olives

This delightful pasta dish, filled with roasted eggplant and peppers, will pique your senses. Make it for a family dinner, buffet entrée, or potluck dish. It could even make a great barbecue side dish, if you cook the veggies on the grill instead of in the oven.

Fettuccine with White Bean Sauce and Chard

Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.

Southeast Asian–Style Vegetable Stew

Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.

Chinese Noodles with Spicy Szechuan Bean Curd

If you master this delicious stir-fry of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu!

Bean-Thread Noodles with Crisp Vegetables in Peanut Sauce

Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch.

Spinach, Sprouts, and Pineapple Smoothie

This green delight — a smoothie featuring the green goodness of spinach and sprouts with the sweetness of pineapple — offers ultimate refreshment, and the coconut water is immensely hydrating. It’s great over a couple of pieces of ice if the day is very warm. Bottoms up!

Pasta Salad with Roasted Red Peppers and Tofu “Feta”

This tasty vegan pasta salad featuring roasted peppers, fresh tomatoes, and tofu “feta”  is great for parties, potlucks and barbecues. 

Cold Pasta with Tomatoes and Basil

The companionable summer duo—tomatoes and basil—becomes quite a delicacy when teamed with pasta in a dish that’s best served at room temperature. See the variation below — adding vegan mozzarella makes it a Caprese-style pasta dish.