Monthly Archives: May 2012
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.
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.
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.
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!
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.
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!
This spicy, nutty platter of cold noodles is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.
This tasty vegan pasta salad featuring roasted peppers, fresh tomatoes, and tofu “feta” is great for parties, potlucks and barbecues.