Slow-baking onions gives them a mellow sweetness. This recipe is good with naturally sweet Vidalia onions or red onions, but ordinary yellow onions will do just as well. Glazed Baked Onions make a nice side dish for Thanksgiving or Christmas dinner. Photos by Hannah Kaminsky. Continue Reading…
This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.
- 8 cups vegetable stock
- 1 cup vegan dry white wine
- 2 tbsp olive oil
- 3¼ tbsp vegan butter
- 1 leek, finely chopped
- 1 cup mushrooms, sliced
- 1 Â½ cup Arborio rice
- 4 tbsp vegan Parmesan
- Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
- In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
- Add Arborio rice and stir while cooking until the grains become transparent.
- Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
- Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
- Serve sprinkled with Parmesan and freshly ground pepper.
This recipe for Vegan Onion Marmalade makes a tasty savory mixture that you can spread over all your dishesâ€”well, almost all!
- 4 onions, finely sliced
- â…“ cup vegan butter
- Â½ cup sugar
- Â¼ cup balsamic vinegar
- salt and pepper, to taste
- In a saucepan, soften the onions in the butter over high heat for about 10 minutes. Add the sugar and vinegar. Cook for 10 minutes.
- Reduce the heat to very low heat and continue cooking for about 30 minutes, stirring occasionally. Season with salt and pepper.
- 4 tbsp + 1 tbsp olive oil
- 2 tbsp + 1 tsp dried thyme
- 2 tsp + 1 tbsp dried marjoram
- 2 sweet potatoes
- 2 onions
- 2 potatoes
- 1 red pepper
- 3 tbsp balsamic vinegar
- black pepper
- Preheat oven to 425Â°F.
- In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.
- Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.
- Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.
- Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.
- Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.
- Serve with quinoa.
Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before itâ€™s needed, so much the better, as the flavors improve from standing overnight. Add the all the watercress when reheating. Photos by Hannah Kaminsky. Continue Reading…
Leeks and potatoes are a classic soup duo. Itâ€™s a match thatâ€™s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.
This simple seitan stir-fryÂ is great choice for hearty appetites, and a warming dish for nippy evenings.Â Lots of red onion adds great flavor, and the mushrooms bolster the “meaty” quality of the seitan. Photos by Evan Atlas. Continue Reading…
This delicate leek and asparagus soup tastes even better if made a day ahead. It’s a light first course for festive spring holiday meals (Easter or Passover), or as an everyday kind of soup served with sandwiches or wraps. Continue Reading…
This simple, tasty tofu dish, flavored with ripe tomatoes and leeks, makes a nice entrÃ©e for a summer dinner. To make it more substantial, serve over warm cooked grains or noodles. Hoisin sauce, a salty-sweet condiment, is readily available in the Asian foods section of well-stocked supermarkets. Photo by Sophie at Happy Spinach. Continue Reading…
For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.Â Â This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas. Continue Reading…
Both leeks and carrots have a natural sweetness, and so the two veggies mingle nicely. This is a mild and pleasant side dish, good with pastas as well as tofu or tempeh dishes. This tastes just as good at room temperature, almost like a warm salad, as it does hot from the skillet. Continue Reading…
Though anise-flavored fennel is a great veggie, most of us donâ€™t think to use it for everyday meals. SautÃ©ed with leeks and mushrooms, it makes a simple side dish that’s a nice accompaniment to pasta and grain dishes. Photos by Hannah Kaminsky. Continue Reading…
If you like leeks, youâ€™re sure to enjoy this dressed-up version of hash brown potatoes. It’s perfect for a vegan brunch, paired with a simple tofu scramble and fresh fruit. Use firm-textured potatoes, rather than mealy ones, for best results. I highly recommend trying this with one sweet potato, as suggested below.
Here’s a dressed-up potato salad that’s easy to make, with the warming touch of leeks. It’sÂ great with grilled dishes, and is a nice potluck or company dish for spring and summer.Â Continue Reading…
When winter rolls around, it’s good to consume as much onion and garlic as possible. This delicious sauce makes it easy to do so. Serve this over grains, pasta, or baked potatoes. Continue Reading…
This flavorful red onion relish is a great companion to grilled vegetables, any sort vegan protein foods, or served as a topping or companion to grains or bean dishes. Continue Reading…