Monthly Archives: December 2012

Sweet and Savory Sautéed Tofu

This is a favorite way to prepare tofu simply and one that I make regularly. Both slightly sweet and salty, pan-sautéing the tofu until crisp and golden makes it very tasty. This is a great accompaniment to Asian-style noodle or rice dishes, or to toss into simple stir-fries. For a nice pairing with another easy recipe, […]

BBQ Sweet Potato Fries

Coconut oil and sweet potatoes are a match made in foodie heaven. Add this special homemade spice blend that sneaks in a little maca powder, and expect the general consensus to be nothing short of “wow.” Recipe and photo contributed by Julie Morris. Reprinted with permission from Superfood Kitchen: Cooking with Nature’s Most Amazing Foods.* © […]

Spicy Stir-Fried Sesame Broccoli

No matter what time of year, it seems like my family can’t get enough of broccoli, a favorite green veggie. Red pepper flakes—to your personal taste—give the dish a spark of heat in this speedy preparation. Photos by Evan Atlas.

Soba Noodles with Tofu, Tomatoes, and Basil

This quick summery dish of soba (buckwheat noodles), tomatoes, tofu, and basil has a lovely combination of Asian and Italian flavors. Flavored with sesame oil and soy sauce, as well as the fresh tomatoes and basil, it might sound strange, but it works! Serve with fresh corn and/or grilled vegetables for a warm weather meal. 

Lentil and Mushroom Shepherd’s Pie

There are no words to describe this lentil and mushroom shepherd’s pie than as a deep dish of absolute comfort. It’s a bit of a project, but not at all difficult, and definitely worth it for a special occasion or holiday meal. It’s perfect for Thanksgiving or Christmas! Recipe from Vegan Holiday Kitchen. Photos by Susan […]

Tangy Tahini Dressing

This salad dressing featuring olive oil, tahini, apple cider vinegar, and lemon, makes even the simplest salad shine. Excellent on green salads, slaws, and more. I highly recommend this with Hearty Seitan Salad. Adapted from The Vegetarian Family Cookbook.

Spaghetti Squash with Peas and Almonds

If ever there was a “fun” vegetable, it would be spaghetti squash. Here’s a tasty way to serve it, with a lightly curried tomato-coconut sauce, plus peas and almonds. I enjoy serving it to anyone who has never tried it, as everyone seems amused by its spaghetti-like appearance. Photos by Evan Atlas.

Gingerly Carrot Soup

This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in […]