Vegetables All Year Round
This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships by Anne Dinshah. Published by American Vegan Society, © 2012. Reprinted by permission. Read More→
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Here’s a great way to dress up fresh corn kernels. Serve this as a side dish to southwestern-style specialties and bean dishes.
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This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes. Read More→
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Once you have your sweet potatoes ready, this delicious and unusual curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers.
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Shiitake mushrooms, commonly known in Chinese as “fragrant mushrooms,” have a rich, savory flavor that can enhance the taste of other foods, such as the fresh bok choy in this recipe. For an even more intense flavor, use dried shiitake mushrooms, which should be soaked in hot water for 30 minutes to soften. Rinse them, cover with fresh water, bring to a boil and simmer for at least 20 minutes with a dash of Shaoxing wine, some crushed ginger and spring onion and salt to taste. Leave them to steep in the liquid until you want them. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved. Read More→
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Potatoes and black beans synergize nicely in this offbeat salad, embellished with artichokes and bell peppers. The liquid from the artichoke hearts provides plenty of flavor. Read More→
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Quesadillas provide a quick and delectable way to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa). Read More→
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A feast of color and texture, this salad is, a pleasure to make and serve, ready in minutes. It can be served in a larger portion as a main-dish salad (in that case you may want to toss in some additional chickpeas), or in smaller portions as a substantial side salad. Read More→
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