Here’s the Chinese restaurant classic, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way!
This naturally well-flavored side dish of sweet leeks and bell peppers goes well with just about any kind of simple plant-based protein entrée. more→
Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas. more→
This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner. more→
This attractive recipe is quite common in old southern cookbooks. I suggest making it in late summer, when the evenings begin getting cool enough to allow baking. Using fresh sweet corn and a combination of both green and red bell peppers, this colorful preparation is an enticing dish for company.
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw goes well with these stuffed peppers, whether or not you serve with roasted vegetables. more→
This pasta salad, featuring peppers, avocado, and corn, has a delectable southwestern spin. more→
Fresh southern corn is widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for special occasion dinners. more→