Monthly Archives: May 2012
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 tasty vegan pasta salad featuring roasted peppers, fresh tomatoes, and tofu “feta” is great for parties, potlucks and barbecues.
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.
Serve this tasty cold pasta salad, flavored with traditional eggplant caponata, for a family dinner, potluck, or buffet.
The ingredients of Salade Nicoise—green beans, white beans, ripe tomatoes, and cured olives— join forces with pasta to make a delectable cold dish. Baked marinated tofu stands in for tuna, another standard Nicoise ingredient. This makes a heaping helping even with only 8 ounces pasta, making it a nice summer potluck dish.