An appealing vegetable trio is enlivened by a wine-scented sauté. This colorful side dish is perfect for embellishing everyday meals as well as holiday dinners. Adapted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas. more→
Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole with a creamy, cheesy (vegan) topping. Serve with a simple grain or pasta dish and a colorful salad augmented by beans or chickpeas. more→
Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, it’s a snap to make. Serve with baked sweet potatoes and a big salad. more→
Fresh roasted red peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level. Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil.
Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. more→
The catch-phrase, “beautiful soup” suits this one well, with its colorful garnish against a rich red background. more→
Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges and tomatoes. more→
This homestyle Italian classic, updated with vegan sausage, makes a warming one-dish winter meal. It’s especially good served over cooked polenta. Mild, pale-green Italian frying peppers are commonly available in supermarkets and produce markets. more→