Mushrooms
Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéd with leeks and mushrooms, it makes a nice accompaniment to pasta and grain dishes. Read More→
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You will find fresh Chinese noodles in cellophane-wrapped packages in well-stocked supermarkets, shelved near tofu products, as well as in natural foods stores.
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Mushroom lovers will revel in this simple yet elegant preparation of ribbon noodles and creamy sauce.
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Here’s a phytochemically fab salad that uses the technique of “cooking” food in citrus. It’s super refreshing for the start of summer and keeps for several days in the fridge. Read More→
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Pappardelle are long, ripple-edged noodles. If you can’t find them, substitute fettuccine. But whichever you end up using it doesn’t matter, this rich, delicious dish will be everything you wanted it to be.
“The trouble with eating Italian food is that five or six days later you’re hungry again.” —George Miller
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This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. Read More→
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This flavorful mushroom soup gets its creamy texture from a base of pureed white beans. Serve either with fresh bread and a big, colorful salad, or with a veggie-filled wrap.
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If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, rice, and especially mashed potatoes. Read More→
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