Vegetables All Year Round

Simple Garlic-Roasted Sweet Potatoes

Thyme roasted sweet potatoes

In this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, it’s really all you need to create fantastic side dish. more→

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6 Tasty Recipes for Brussels Sprouts

Brussels sprouts with chard

In Chard with Brussels Sprouts and Red Peppers, halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available. more→

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Barley with Mushrooms and Browned Onions

Barley with mushrooms and onions

Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. more→

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Sesame-Ginger Tofu and Broccoli Stir-Fry

Sesame-ginger tofu and broccoli

This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too.  more→

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White Pizza with Sweet Potato, Onions, and Olives

White vegan pizza with sweet potato, onions, and olives

Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner. Photos by Evan Atlas. more→

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Coconut Cauliflower Curry with Mustard Greens and Spinach

Coconut cauliflower curry recipe

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. more→

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Mushroom and Bell Pepper Vegan Quesadillas

Mushroom and bell pepper vegan quesadillas

These simple, light vegan mushroom and bell pepper quesadillas are good served with a hearty grain pilaf or a bean dish. They also make a nice accompaniment to a well-seasoned chili. Photos by Evan Atlas.

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5 Simple Ways to Serve Potatoes

Potato oven fries

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→

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