Vegetables All Year Round

Savory Mushroom Stroganoff

Mushroom Stroganoff

Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→

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Sweet Potato Pudding

Sweet potato pudding2

It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants. The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert. Recipe and photos contributed by Carrie Forrest, from Carrie on Vegan. more→

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Sautéed Turnips and Peppers

Turnip Peppers - 4

Raw turnips have a pleasant, mild bite; sautéed, they’re delectably sweet. If you’d like to make use of winter’s bumper crop of this underused root veggie, they’re delicious simply sautéed with red bell pepper. more→

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Edamame-Sriracha Succotash

EDAMAME-SRIRACHA SUCCOTASH randy clemens

To chill or not to chill: that is the question. While it’s true that succotash is delightful served warm, I’ve always enjoyed it served cold as a refreshing salad from summer through late fall. For me, it offers the brightest taste of the season, bursting with the crisp, sweet splendor of fresh, raw corn kernels. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook, ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. more→

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Kale and Cabbage Colcannon

kale and cabbage colcannon

In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever. more→

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Baked Eggplant Stacks with Cashew Ricotta

Baked eggplant stacks with tofu ricotta

A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. more→

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Spicy Thai Braised Kale and Tofu

Spicy Thai Braised Kale And Tofu recipe from Eat to live cookbook by Joel Fuhrman

Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. more→

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White Pizza with Sweet Potato and Carmelized Onions

sweet potato pizza

Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner. more→

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