Vegetables All Year Round
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.
Summer is the best time to enjoy fresh corn on the cob. Purchase organic corn if you’d like to be sure it’s non-GMO — it’s not hard to find! Corn is amazingly versatile; and for those times when you don’t want to use it in recipes, try grilling it as shown above for a fabulous treat. more→
At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
Burgers based on beets are all the rage in the vegan world. The red color is absolutely gorgeous! Serve as you would any other kind of burger — on buns or in pita bread, with your favorite fixings. They’re so flavorful, though, that I like to serve them on their own. If anything, I’d add a dollop of a quick vegan tartar sauce and serve these on their own with salad.
Made with summer’s new potatoes and garden tomatoes, this late-harvest dish is fragrant with herbs and olives. Serve warm or at room temperature, with a wedge of lemon and vegan mayonnaise. Reprinted with permission from The New Vegetarian Cooking For Everyone* by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. more→