Monthly Archives: June 2012
This easy and appetizing bean and tomato salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. It’s delicious with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday […]
This naturally well-flavored side dish of sweet leeks and bell peppers (plus tasty shiitake mushrooms) goes well with just about any kind of simple plant-based protein entrée — tofu, tempeh, beans, or grains. Photos by Evan Atlas.
Caponata is a relish-like eggplant salad that’s a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving a pasta dinner.
This soup is basically a colorful fruit salad transformed into an appealing dessert soup or a lovely first course. Use the lushest fruits of late summer for best results— choose from among blueberries, raspberries, strawberries, cantaloupe, watermelon, grapes and stone fruits. Photos by Rachael Braun.
With the help of a food processor, this tasty no-cook pinto bean soup is ready to eat in minutes. Enlivened with fresh tomatoes, olives, corn, and chiles, this is a filling bowlful for warm weather, served with tortilla chips or warmed flour tortillas. Photos by Evan Atlas.
Savory and tangy, this sesame-ginger dressing is perfect for salads served with Asian-style meals. It’s also good on wilted greens and on cold noodle dishes. Thanks to Progressive International for providing the salad dressing shaker shown in these photos by Evan Atlas.
This is the first dressing that enticed my kids to try salad when they were young. It’s a good bet for young children, though it’s a pleaser for any age. It also makes a good dressing for veggie burgers and other sandwiches.
Apples and cinnamon folded into vegan pancakes; what can you say but “Yum”? This is a lovely leisurely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas.
Everything about this butternut squash and apple soup says “fall harvest,” from its warm golden color to its slightly sweet, fresh flavor. Once you’ve got the squash baked, it cooks fairly quickly.
A true Southern classic, this okra and rice soup was as commonplace in the nineteenth century as it is unusual today. Despite the “throw-everything-into-the-pot” simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is closely related to a Creole […]
Here’s a basic, all-purpose olive oil vinaigrette dressing for salads, slaws, and marinating. Increase the proportion of vinegar if your prefer a more pungent taste.
Ice pops made from real fruits and veggies are a win-win — lots of fun for kids to eat, and reassuring for parents to know they’re giving their children a wholesome treat. Recipe adapted from a contribution by the Betty Crocker company.