If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than red beans and rice. A dish that has been around long enough to have become established in local folklore, it’s also one that even today, graces many New Orleans restaurant menus. Vegetarians visiting New Orleans should be aware that “red and white,” as it has come to be known, is often made with spicy smoked sausage. more→
From an old Creole recipe, this offbeat eggplant soup was a favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It’s believed that the soup originated locally due to the abundance of the eggplant crop in the region. more→
Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. more→
This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.
These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→
Here’s a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region. more→
Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→
This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread. more→
This simple Asian-style soup, filled with fine rice noodles, crunchy lettuce, and healthy shiitake mushrooms, is a good introductory course for stir-fries and tofu dishes. Photos by Evan Atlas. more→
Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita or in wraps with fresh tomatoes and lettuce, or atop rice or whole grain. Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). more→
This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans. Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal. This recipe is from Vegan Fire & Spice* by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. more→
Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.