Monthly Archives: November 2012

Pasta and Tofu Salad

This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It’s a pasta salad that’s welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and […]

Italian-Style Rice and Peas (Risi e Bisi)

This simple yet tasty and comforting combination rice and green peas is inspired by the Italian classic risi e bisi. Serve as a side dish with bean dishes or bean salads.

Wild Rice Salad with Cranberries and Walnuts

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes, and makes an excellent room temperature side dish for fall and winter holiday or company meals, especially a vegan Thanksgiving. Photos by Evan Atlas.

Almond–Brussels Sprouts Soup

Elegant and richly flavored, this vegetable soup featuring brussels sprouts and a myriad of other veggies has almond butter as its base. You can use cashew butter or peanut butter for equally delectable results. Fresh whole grain bread and a salad of tomatoes and mixed greens make excellent companions. Adapted from Vegan Soups and Hearty […]

Red Cabbage, Carrot, and Apricot Salad

Here’s a nice change of pace from “white” coleslaw —  a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. You can use whichever fresh herbs you like, or a combination, but I think this is particularly good with […]

Creamy Zucchini Soup

This tasty, creamy zucchini soup easy to prepare. Use smaller zucchini, as they’re more flavorful than large ones. It’s a perfect soup for late summer, when zucchini are in abundance. This is good served hot or chilled.

Zucchini Chowder

This soup recipe is a tasty adaptation of a southwestern classic. When zucchini becomes over-abundant in the late summer garden, this is one way to use up a fair amount of it! Serve as an introduction to a southwestern-style meal of soft tacos or vegan quesadillas.

Golden Curried Pea or Red Lentil Soup

This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup […]

Banana-Pineapple Smoothie

With the dearth of fruits in winter, bananas and pineapple are a good standby. Both fruits are rich in  vitamins and minerals, and their flavors are quite companionable. The optional coconut yogurt makes a thicker, richer-tasting smoothie.

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