Monthly Archives: May 2012
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 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.