Monthly Archives: November 2012
Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but it’s every bit as […]
Substantial yet refreshing, this cool soup can be made in minutes. Choose a crisp, flavorful cucumber with pale green (rather than watery white) flesh for optimal flavor. Leave the peel on for extra fiber and flavor if the cucumber is organic and unwaxed. Serve with a simple potato or pasta salad or wraps for an […]
Spinach and lentils often paired Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, embellished with cilantro. Photos by Hannah Kaminsky.
Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time. Arborio rice (available […]
Paella is a traditional Spanish rice dish cooked in a skillet, colored bright yellow by saffron, and filled with seafood. This vegan rendition focuses on veggies instead. It’s an easy dish to make, and the results are splendid. If saffron is hard to come by, this gives you the option of using turmeric instead. This […]
Mashed potatoes laced with smoky-flavored roasted garlic adds a big yum factor to a comforting classic. No worries if you’re a bit shy of garlic — roasting garlic makes it much mellower and sweeter.
If your only experience with cranberries has been in sweet, jelled sauces, this spicy cranberry and apple chutney will provide a welcome change of pace for your grown-up palate! It’s a great choice for Thanksgiving dinner.
A slightly sweet glaze of wine gives Brussels sprouts a deep, rich flavor. This is an easy and tasty way to serve Brussels sprouts for everyday meals. Double the recipe to serve at a festive Thanksgiving meal.
Here’s a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you bake your pumpkin or […]
Here’s a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape—hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These are ready, from […]
This recipe is a great way to use up what you have on hand. You can also incorporate leftover veggies, sausage, or beans. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings.
Both leeks and carrots have a natural sweetness, and so the two veggies mingle nicely. This is a mild and pleasant side dish, good with pastas as well as tofu or tempeh dishes. This tastes just as good at room temperature, almost like a warm salad, as it does hot from the skillet.