Simple Veggie Side Dishes
This recipe uses the sweetness of autumn cider to mellow the flavor of the sprouts. From The Cleaner Plate Club by Beth Bader and Ali Benjamin (Storey Publishing, 2011). Read More→
Print This Post
Don’t be fooled by the term “pudding.” The texture of this Appalachian dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It’s so rich and decadent you’ll deny it’s healthy. Contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook (note—for holiday meals, like Thanksgiving, this recipe doubles easily. Use two 9-inch pie dishes rather than one large casserole dish). Read More→
Print This Post
The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. Read More→
Print This Post
This recipe calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, may be substituted or added. Read More→
Print This Post
I think about this recipe all winter, as I look forward to spring. It only takes ten minutes to prepare. Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes, by permission of The Book Publishing Company. Read More→
Print This Post
No matter what time of year, it seems like we can’t get enough of this favorite green veggie. Red pepper flakes—to your personal taste—give the dish a spark of heat in this speedy preparation. Read More→
Print This Post
Here’s an easy and colorful side dish to accompany Asian noodle main dishes. It’s especially good with just-picked broccoli from the garden or farm stand. Read More→
Print This Post
