Leeks, Onions, etc.
Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. Add the all the watercress when reheating. Photos by Hannah Kaminsky. more→
Leeks and potatoes are a classic soup duo. It’s a match that’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-fry is great choice for hearty appetites, and a warming dish for nippy evenings. Lots of red onion adds great flavor, and the mushrooms bolster the “meaty” quality of the seitan. Photos by Evan Atlas. more→
This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It’s also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.
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. more→
This simple, tasty tofu dish, flavored with ripe tomatoes and leeks, makes a nice entrée 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. more→
Serve this combination of sweet potatoes, leeks, and peas as a colorful and nourishing side dish with everyday or holiday meals. It’s a perfect way to dress up your Thanksgiving sweet potatoes! Adapted from The Vegetarian Family Cookbook. more→
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. 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. more→
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. more→
Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéed with leeks and mushrooms, it makes a simple side dish that’s a nice accompaniment to pasta and grain dishes. Photos by Hannah Kaminsky. more→
This naturally well-flavored side dish of sweet leeks and bell peppers (plus tasty shiitake mushrooms) goes well with just about any kind of simple plant-based protein entrée — tofu, tempeh, beans, or grains. Photos by Evan Atlas. more→
If you like leeks, you’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.