Monthly Archives: August 2012
This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast* (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.
Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. Always pleasing for serving company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. It’s a perfect salad to serve with Asian Noodle Recipes. Photos by Rachael Braun.
Great as leafy greens are, there are times when they can be overwhelming. If you buy your greens in those neat, manageable bundles at the supermarket or natural foods store, no problem. Those can be used up in a flash. But if you belong to a CSA (Community Supported Agriculture) farm, grow greens in your […]
Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.
Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.
Seitan gives this stew a “meaty” texture, and combined with potatoes and carrots becomes a comforting, hearty dish. Prepared seitan is readily available in most natural foods stores as well as a growing number of well-stocked supermarkets, but you can make your own as well (see the link in the ingredient list) Adapted from The Vegetarian […]
This easy vegetable stir-fry featuring broccoli and carrots, showcases seitan’s unique flavor and texture. Serve with hot cooked brown rice or Asian noodles, along with one of the many tasty options in A Slew of Slaws.
This is so simple it barely qualifies as a recipe. But it’s so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips. Or scoop some of the hot dip into a thermos to pack as an offbeat lunch for school or office; pack the tortilla chips separately.