Monthly Archives: November 2012
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 and tofu or tempeh specialties.
This simple side dish of baby carrots flavored with lots of ginger and sweet dried fruit goes well with with curries and grain pilafs.
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.
This mild side dish complements vegetable curries as well as recipes made with hearty winter vegetables, as in the accompanying menu.
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.
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 […]