Monthly Archives: November 2012

From-the-Pantry Pot Pie

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.

Sautéed Carrots and Leeks

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 and tofu or tempeh specialties.

Gingered Baby Carrots

This simple side dish of baby carrots flavored with lots of ginger and sweet dried fruit goes well with with curries and grain pilafs.

Garlicky Skillet Black Beans

Black beans are delicious prepared with lots of garlic. This is a great accompaniment to vegan quesadillas or soft tacos that don’t themselves contain beans; it’s also a fantastic filling for soft tacos. These also go nicely with most kinds of simple meals that needs a little protein boost.

Couscous with Peas and Raisins

This mild side dish of couscous, green peas, and toasted cashews or pine nuts is a nice complement to vegetable curries. It’s also a nice accompaniment to roasted winter vegetables such as Roasted Root Vegetable Medley.

Quinoa with Black-Eyed Peas and Tomatoes

Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Think of this almost as a contemporary version of Hoppin’ John.

Focaccia Bread

Though focaccia (a traditional Italian flatbread) is yeasted, it doesn’t take as long to make as other yeasted breads; it only requires one brief rising. Start making this bread just before you put up a pot of soup that needs to simmer for a bit, and the two should be ready simultaneously. Make sure to […]

Skillet Black Beans with Potatoes and Tortillas

Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it’s a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.