Monthly Archives: September 2012
Here’s a lightened version of the American holiday classic, candied yams, featuring sweet potatoes (which are often misidentified as yams). Sweetened with orange juice and gently spiced with cinnamon, this is as welcome at the holiday table (especially Thanksgiving) as it is for everyday meals.
Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into soup eaters of all ages. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Here’s your premier source for vegan Thanksgiving recipes and menus to create a memorable dinner—suitable for any vegetarian guests as well! Create mix-and match menus from the following recipes, from soup to dessert, complete with vegan stuffings and main dishes—all the holiday traditions you adore, updated for a compassionate plant-based feast (for even more recipes […]
Mashed potatoes, the classic comforting side dish, is made even better with the addition of sweet potato. It adds extra flavor, color, nutrition. This is great on its own, but for an even cozier dish, consider making Easy Mushroom Gravy for topping individual portions.
Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids. These go quickly, so for more servings, simply double the recipe for both the tofu and marinade.
While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative.
Have you been looking for a good, easy, nearly raw macaroni and cheez recipe? As with a lot of fancier raw recipes, I regret that this one needs machines — a high speed blender to make the sauce, and a spiral slicer (I love the World Cuisine Spiral Slicer) to make “noodles” from zucchini. But […]
Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted […]