Archive for December, 2012
This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin, FatFree Vegan Kitchen.
Print This Post
These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com. Read More→
Print This Post
Combining sweet potatoes, chilies, and cheese in soft tacos or tortillas is downright sensuous. Whether you make these into soft tacos or crispy tortillas, serve with plenty of napkins! Adapted from The Vegetarian 5-Ingredient Gourmet. Read More→
Print This Post
You’ll be tempted to sing “Deck the Halls” when this golden wreath comes to the table. Baked in a ring mold, this carrot dish makes a unique accompaniment to any entree. It’s deliciously moist, delicately sweet, and has a texture reminiscent of a light, airy muffin. Prepare it in advance and reheat it briefly by covering it with aluminum foil, and tucking it into a preheated 350-degree F. oven for 10 to 12 minutes. Contributed by Zel Allen from her new book Vegan for the Holidays.
Print This Post
Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of a winter meal.
Print This Post
This simple, light tortilla preparation is good served with a hearty grain pilaf or a bean dish. It makes a nice accompaniment to a well-seasoned chili.
Print This Post
Spaghetti squash is a “fun” vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with quinoa or wild rice pilafs. Read More→
Print This Post
Raw turnips have a pleasant, mild bite; sautéed, they’re delectably sweet. If you’d like to make use of winter’s bumper crop of this underused root veggie, they’re delicious simply sautéed with red bell pepper. Read More→
Print This Post
