Vegetables All Year Round

Ethiopian Stewed Seasoned Cabbage in Golden Tomato Sauce

Spicy golden cabbage from Teff Love by Kittee Berns

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 Cookingby 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!

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Tender Kale with Carrots, Onion, and Mild Spices

Tender kale and carrots from teff love

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 Cookingby 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!  more→

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Seared Baby Bok Choy

Seared baby bok choy

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.
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Butternut Squash & Swiss Chard “Lasagna”

Butternut-Squash Lasagna by Jenne Claiborne from Sweet Potato Soul

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→

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Roasted Sweet Potatoes with Pecans

Roasted Sweet Potatoes from Leslie Cerier

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it for the Thanksgiving holidays or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller

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Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato and Black Bean Chili by Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

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Potato & Pea Samosa Cakes with Tamarind Sauce

Pototo & Pea Samosa Cakes with Tamarind Sauce from But I Could Never Go Vegan.

Samosas are a traditional savory Indian pastry, usually stuffed with spiced potatoes and other vegetables. These cakes are basically samosa filling without the pastry. The tart and sassy tamarind sauce makes the perfect accompaniment. The patties would be well received as finger food or as a side, but you could also pile four or five (or nine) on your plate for an unforgettable main course. Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner,* copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. more→

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Collard-Wrapped Yellow Rice and Black Bean Enchiladas

Collard Greens-Wrapped Yellow rice and black bean enchiladas

Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
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