Monthly Archives: October 2012

Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing

Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky of Bittersweet.

Italian-Style Potato and Escarole Soup

The combination of greens and potatoes makes a comforting soup that’s perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.

Flavored Popcorn Recipes and Ideas

Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My […]

Maple and Tarragon Sweet Potatoes

Maple syrup and tarragon are wonderful enhancements for the flavor of sweet potatoes. You’re welcome to make and serve this any time, of course, but it’s an especially delicious addition to the Thanksgiving meal. Photos by Hannah Kaminsky of Bittersweet.

Italian Eggplant Casserole with Cashew-Tofu Ricotta

This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings.

Thai Chickpea Almond Curry

While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat […]

Asian Peanut Stir-Fry with Black Rice

Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special.  Tempeh and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014.

Black-Eyed Peas with Rice and Plantains

This deliciously different dish of black-eyed peas and brown rice features plantains, which look like bananas and taste a bit starchier and less sweet. They’re very easy to cook. Boil them for about 5 minutes, or until the seams split open, peel, and cut into chunks. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu […]