Monthly Archives: December 2012

Mushroom Recipes

Mushroom fans, rejoice! VegKitchen gives you many ways to enjoy this unique food group, from the ordinary white variety, to the earthy brown types (like baby bella, cremini, and portabella), to the more exotic forms such as shiitake and enoki. If you’re looking for a way to use a particular type of mushroom, use the […]

Hummus and Quinoa Wraps

This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve […]

Green Bean and Cashew Pâté

This is a version of a recipe that circulates as “mock chopped liver,” though this doesn’t resemble or taste like chopped liver in any way. An even more traditional version of this is Passover Mock Chopped Liver, which is made with mushrooms. Really, this one isn’t mock-anything, just delicious in its own right. Serve it […]

Tofu with Balsamic-Roasted Italian Vegetables

Mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas.

Stir-Fried Sesame Kale and Red Cabbage

The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Keep the recipe really simple, as in the basic recipe, or vary it with the additions suggested following the instructions. From Wild About Greens […]

Vegan Chili-Cheese Grits

Have you discovered grits (aka hominy grits)? To add variety to your grain repertoire, try grits (hulled, dried, and cracked corn kernels, long a Southern staple). Seek out stone-ground organic grits, which are much more flavorful than the ultra-refined variety sold in supermarkets. I like the Bob’s Red Mill brand; they’re flavorful and are made […]

Sweet and White Potato Casserole with Apples

This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. Photos by Evan Atlas.

Mashed Sweet Potatoes with Leeks and Peas

Serve this combination of sweet potatoes, leeks, and peas as a colorful and nourishing side dish with everyday or holiday meals. It’s a perfect way to dress up your Thanksgiving sweet potatoes! Adapted from The Vegetarian Family Cookbook.

Parsley Salad Dressing

Filled with vitamin-rich parsley, this herbal salad dressing is good on green salads as well as on steamed vegetables like cauliflower, potatoes, and squashes. Many markets sell overly large bunches of herbs like parsley; they’re perishability makes it hard to use them up before they start losing their freshness. This dressing, which can be made […]

Mushroom and Bell Pepper Scrambled Tofu

Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan […]

Roasted Barbecue-Flavored Tofu and Vegetables

Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Tofu is combined with bell peppers, carrots, zucchini, and onions in a flavorful barbecue sauce and then baked. Serve with a simple quinoa dish and a big salad. Photos by Evan Atlas.

Classic Mushroom-Barley Soup

Here’s the comforting classic, mushroom-barley soup. It’s nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. I like to use a combination of baby bella (aka cremini) and shiitakes. 

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