Archive for November, 2012
For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just done.
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Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. Read More→
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Here’s a high-protein skillet of tofu and seitan, enveloped in either of two savory vegan graveies of your choice: Easy Mushroom Gravy or Sage Gravy. Read More→
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This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about 20 minutes.
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It might be offbeat, but roasting vegetables in the oven before adding to a simmering soup results in a sweet, smoky flavor. Tiny pasta shapes add a bit of heft. This soup is takes the edge of hunger, but leaves room for your meal.
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This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked tofu standing in.
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Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish. Brown mushrooms yield a richer flavor than white, so give them a try.
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This mild rice dish, inspired by the Italian classic risi e bisi, or rice and peas. Serve as a side dish with bean dishes and tofu dishes.
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