Vegetables All Year Round
I must confess that for me, the main appeal of cauliflower crown roast, a new-fashioned way of preparing this veggie, is its appearance. Once you cut wedges away, what you have is lots of unseasoned cauliflower. To mitigate this blandness, serve with plenty of the same simple, tasty gravy used to baste it while it bakes. In its favor, other than the handsome appearance of the cauliflower, is ease of preparation. more→
There are few veggies more versatile than spinach, which adds flavor and nutrition to so many kinds of dishes — soups, salads, sides, main dishes, and even appetizers and smoothies. Here’s just a small sampling of some of our favorite spinach dishes. Also explore Healthy and Delicious Spinach Recipes, where you’ll find even more. Let’s start with Spinach, Sprouts, and Pineapple Smoothie blends the green goodness of spinach and sprouts with the sweetness of pineapple. It offers ultimate refreshment, and the coconut water is immensely hydrating. more→
Green bean fries are a less starchy but equally fun and tasty alternative to potato fries. Using fresh slender green beans in season is the way to go, even though trimming them is a bit of work. Off season, use partially thawed whole baby green beans. These are tasty with our dairy-free ranch dressing, but they’re good on their own, too. Use as a snack, appetizer, or side dish. Photos by Evan Atlas.
If you’re looking for new cabbage recipes, this recipe is a great alternative to slaw or stuffed cabbage. When cabbage is cooked down, as it is here, it becomes a very tender, almost buttery, sweet vegetable. Called Ye’tikil gomen be’timatim in Ethiopian, it’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission. See also Tender Kale with Carrots, Onion, and Mild Spices as a filling. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo), refer to the aforementioned book!
Ye’zelbo gomen be’karot, as it’s called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. It’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!
Baby bok choy is at its best in the spring when plump and fresh. Here’s a super-quick way to prepare it, showing it off in all its glory, both flavor-wise and visually. This is not so much a recipe as an idea, but what a fun idea it is. Adapted from Wild About Greens by Nava Atlas; photos by Susan Voisin.
In this hearty vegan and gluten-free lasagna I used a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu “cheese”, and squash. The flavor and texture are excellent, everything you’d want from a meal on a cold winter day. more→