Global Sampler
In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. Read More→
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This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. Read More→
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I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. Read More→
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This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans. Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal. This recipe is from Vegan Fire & Spice by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. Read More→
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Broccoli, cauliflower, green beans, and peppers mingle
in a rich coconut–peanut base, making a stew that’s perfect for cool spring or fall evenings. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. Read More→
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This simple recipe is a wonderful addition to your repertoire of summer vegetable dishes. The sweet tomatoes and pungent flavor of olives, both oil-cured black ones and brined green olives, wake up any appetite. It is also good tossed with short pasta and served hot or at room temperature. Recipe from My Italian Gardenby Viana La Place. Read More→
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Though this tasty stew bears a passing resemblance to the classic East Indian mulligatawny, it’s actually an adaptation of a classic curried chicken stew recipe from the American South. This meatless version substitutes chunks of tofu or seitan, baked until chewy and golden. The harmony of sweet and savory flavors in a curried base is most appealing. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas. Chana Masala doesn’t usually contain green beans but they add color and texture to the dish. If you don’t have any on hand, or if you prefer, substitute a few ounces of fresh spinach or baby spinach. On the plate with the masala are pan-
seared tempeh strips and a simple coleslaw turned a pink from a bit of ruby sauerkraut. Read More→
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