Special Occasions and Entertaining
This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the
night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up! Contributed by Dianne Wenz, from VeggieGirl.
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This is one of those simple, comforting dishes that are just as good for dinner as they are for brunch. Have potatoes cooked ahead of time and this easy and tasty dish will have your family eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include Israeli Salad, orange slices, and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. Read More→
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Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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This colorful quinoa pilaf is a great addition to this coming weekend’s festive holiday meals, whether you celebrate Passover or Easter. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Read More→
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Nothing says brunch like a veggie-filled frittata. Pair this with a little fresh fruit and you have a delicious, filling brunch. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Celebrations (The Experment, 2010).
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This recipe is great for a family breakfast or a small get together. Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011). Read More→
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Antioxidant and nutrient-dense cranberries have so much going for them. Why not enjoy these tart treats raw? This delicious relish can be made in minutes and can be enjoyed on special occasions (like Thanksgiving and Christmas, when cranberry sauce is a staple) or for everyday meals. This recipe doubles easily for serving a crowd. Served in small portions, this provides a great burst of color and flavor to the plate and goes just as well with spicy dishes as it does with comfort foods. Read More→
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The torte makes the ideal vegan Thanksgiving dish with its varied textures and savory flavors from the combination of wild rice, mushrooms, nuts, and sage. Served with a robust Mushroom Sauce on the side, this makes a hearty main dish and goes well with all the typical side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and a few veggie combinations. Read More→
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