Monthly Archives: February 2013
This is so simple that it barely qualifies as a recipe! But it is invariably a huge hit, and makes believers out of tofu skeptics. It can be served as a simple protein dish on the dinner plate, or as a hot appetizer with cocktail toothpicks. Of course, if you use VegKitchen’s recipe for Quick […]
Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun.
Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It’s flexible, too—use a different grain if you’d like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can’t find edamame or prefer not to use these […]
Here’s a great way to dress up fresh corn kernels. Serve this as a side dish to southwestern-style specialties and bean dishes.
Salsa, the most basic relish of Southwestern cuisine and a well-loved dip, is sometimes known as salsa fresca or salsa ranchera. Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like making it fresh with really flavorful summer tomatoes. I like combining red and yellow tomatoes for a nice visual touch. […]
One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cake-like. Well, here they are: the ultimate fudgy brownies! The addition of pureed avocado creates a miracle of synergy with just 1/4 cup oil, resulting in one of the richest-tasting, fudgiest brownies I’ve […]
Here’s an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is great pasta salad for everyday meals or company fare for summer.
This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes.