Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, summer squashes, and bell peppers, these are 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.
Roasting red bell peppers in the oven gives them a rich, smoky flavor that in turn creates a deeply flavorful soup. This is good served hot or chilled and is a good first course for most any kind of meal.
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→
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!
Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and 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.