Inspired by a favorite vegetarian Chinese restaurant dish, this stew is enhanced with protein-packed seitan. Made from cooked wheat gluten, seitan is available in most natural food stores. Gluten-free? Substitute an equivalent amount of tofu for the seitan. For an everyday meal, serve with Tri-Color Coleslaw. To make it a feast, add Scallion Pancakes or simply serve veggie spring rolls from your natural food store’s frozen food section. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Rafetto.
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photo by Theresa Raffetto. more→
From an old Creole recipe, this offbeat eggplant soup was a favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It’s believed that the soup originated locally due to the abundance of the eggplant crop in the region. more→
Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. more→
This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.
These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→
Here’s a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region. more→
Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→