Vegetables All Year Round
OVEN “FRIES”: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold, or other firm-fleshed variety). Peel the potatoes and cut them into long, 1/2-inch thick fry-shaped strips. Combine them in a large mixing bowl with a modest amount of light olive oil and toss well to coat. Sprinkle with a little salt. Transfer to a nonstick baking sheet. Bake in a preheated 425º F. oven, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. Note, this is also an excellent way to serve sweet potatoes. more→
Pasta alla Norma is one of those great classic Italian recipes that’s simple and healthy. Its basic embellishments are eggplant, onion, garlic, and basil. It’s quick, too — in the time it takes to boil the water and cook the pasta, the sauce is started and finished. Be generous with the red pepper flakes if you like a little spice to your pasta dishes— they really give the flavor a boost. Serve with a colorful salad to which chickpeas are added for extra protein. more→
Warm, creamy, and comforting, Pumpkin Bread Pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion. Recipe and photo above by Hannah Kaminsky.
Kale, tofu, and peanut butter join forces in Spicy Braised Kale and Tofu to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe above by Dr. Joel Fuhrman. more→
This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks. Recipe and photo contributed by Maria Rose from Vegan Street. more→
Since chard is so beloved in Italy and other parts of the Mediterranean, it’s only fitting to combine it with tomatoes, basil, and other flavorings typical of the region’s cuisines. Substitute other greens in this dish, or combine a couple of varieties — kale, collards, escarole, broccoli rabe all would work well with this treatment. Recipe from Wild About Greens.
This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.
This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.