Vegetables All Year Round

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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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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Pasta alla Norma

Pasta Alla Norma recipe

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→

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5 Festive Pumpkin Recipes for Fall

Pumpkin bread pudding

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.
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5 Warming Ways to Cook with Kale

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

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→

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