Monthly Archives: August 2013

Cabernet-Red Onion Jam

This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It’s also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.

Mexican Pizza

Layer on the Southwestern flavors in this playful pizza variation.Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. Adapted from Vegan Express.

Basic Baked Kale Chips (with a Collard Greens variation)

One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I’m more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they’re instantly devoured by snackers of all ages.

Multicolored Pasta Salad for a Crowd

Here’s a veggie-filled pasta salad that’s always a crowd-pleaser. Broccoli, carrots, yellow squash, and briny olives and dried tomatoes make this a most colorful dish. This is a great choice as a vegan potluck recipe for warm weather occasions. Photos by Evan Atlas.

Raw or Nearly-Raw Cold Beet Borscht

The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky.

Summer Squash, Green Bean, and Chickpea Salad

This appealing mix of yellow summer squash, green beans and chickpeas is especially welcome when slender fresh green beans are abundant. It makes a great summer salad that can be a main dish, served with crusty bread and fresh corn, or as a side dish for vegan quesadillas or grain dishes.

Watermelon-Cucumber Cooler (aka Hangover Helper)

I haven’t been on a bender since well before I had kids. But sometimes I’ll get “over served” at an event, or a new cocktail might leave me a bit more bleary-eyed than I’d like. That’s when I turn to this refreshing concoction. The melon and cucumber help to hydrate you, while the salt and […]

Moroccan-Flavored Tofu with Apricots, Olives, and Almonds

Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used […]