This is a simplified variation of an eggplant dish appears that frequently on Indian restaurant menus as Baingan Bharata. Once the eggplant has been roasted and is cool enough to handle, this dish comes together quickly and easily. Adding some chickpeas makes it a main dish. This is a good make-ahead dish. Make up to the point before adding the greens and cilantro. Let cool and keep covered or refrigerate until needed, then add the greens and cilantro and heat through. Photos by Evan Atlas.
Search Results for: fresh veg
Lemony Couscous with Broccoli
This simple combination of couscous and broccoli, bright with lemony flavor, be too light to serve as a meal's centerpiece, but it's perfect for pairing with a dish of equal heft, like a bean or legume dish, or a main dish salad. I've also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes. Photos by Evan Atlas.
Pasta Twists with Cauliflower and Spinach
One evening a while back, I had about one hour to make dinner for the family-and eat-between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I set down a recipe for it, and have followed it many times since. Serve with a salad of fresh greens and tomatoes (toss in some beans and chickpeas for extra protein), fresh bread, and your favorite wine. Photos by Evan Atlas.
Dilled Red Beans with Pickled Beets
This colorful, subtly sweet-sour red bean salad, embellished with the flavor of pickled beets, provides a nice contrast to mild pasta, potato, or grain dishes. It's a nice side dish to serve with grilled vegetables, too. Photos by Evan Atlas.
Pasta Salad with Broccoli, Tomatoes, and Red Beans
Here's an easy pasta salad featuring red beans and lots of fresh herbs, it's a great dish to make when summer tomatoes are at their best. It's also a good summer potluck dish when a sturdy vegan option is needed. Even though only a half pound of pasta is used, an abundance of veggies ensures that this goes a long way. [Read more...]
Contemporary Creamed Spinach (Dairy-Free)
In this vegan version of creamed spinach, you get the goodness of tofu instead of the bother of cooking a flour-thickened milk sauce. Easy and quick, it's a feast for spinach fans! Photos by Evan Atlas. [Read more...]
Creole Corn Maque Choux
Here's a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there's a bumper crop of fresh corn; and also it's a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.
Scalloped Corn
Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs. It's good in cool-weather months using frozen corn, though it's absolutely fantastic in late summer using fresh corn. Though kind of a simple and humble dish, it's also welcome at the Thanksgiving table. Photos by Rachael Braun. [Read more...]
Rosemary Roasted Mushrooms
Here's a delicious roasted mushroom appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three. [Read more...]
BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal. Photos by Hannah Kaminsky.
Classic Marinara Sauce
There are many excellent pasta sauces on the market, and they can't be beat for convenience. But they can't compare to a homemade marinara, and the wonderful aroma that will permeate your kitchen as it cooks!
Angel Hair Pasta with Mushrooms and Tomatoes
Bold flavors mingle harmoniously in this flavorful dish featuring angel hair pasta with mushrooms and tomatoes. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.
Cranberry Slaw
This delicious coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you're welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad, yet is festive enough to serve with holiday meals. Photos by Evan Atlas. [Read more...]
Quinoa Salad with Fennel and Cranberries
This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness. Do add the orange zest if you can, as it heightens the citrus flavor. Great for everyday, or for enhancing Thanksgiving or Christmas holiday menus. Photos by Hannah Kaminsky.
Black Bean and Corn Salsa
For hearty appetites, here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
Salsa has always been one of my favorite foods, but this corn salsa is one of my absolute favorites! It's sweet, spicy, and goes great with all my favorite Southwestern dishes: quesadillas, enchiladas, burritos, tacos-and, of course, corn chips!
How to Make Black Bean and Corn Salsa
- Combine all ingredients.
- Mix well.
- Cover and refrigerate at least 1 hour.
- Serve and enjoy.
Full directions for how to make Black Bean and Corn Salsa are in the printable recipe card below.
Black Bean and Corn Salsa FAQs
How long does this salsa last?
You can keep this salsa for up to 1 week-that is, if you don't eat it all right away! Simply store your leftover salsa in an airtight container-like a glass jar-in the refrigerator.
Can I can this salsa?
Of course you can can this salsa! (See what I did there?) Simply follow your usual canning instructions, and if you don't know how, there are plenty of tutorials online. IF you can this salsa, you can keep it around for a year or longer unopened!
Here are lots more recipes for salsas, chutneys, and relishes.
Recipe
Black Bean and Corn Salsa
Here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
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Servings:
Ingredients
- 1 cup black beans from a can, drained and rinsed
- 1 cup lightly cooked fresh organic corn kernels use organic frozen corn kernels when fresh are unavailable
- 1 cup ripe tomatoes finely diced
- ¼ cup red onion or yellow onion; minced
- ½ cup red bell pepper or green bell pepper, or a combination; finely chopped
- 1 lime juiced; to taste
- 1 small hot fresh chili pepper seeded and minced; to taste
- ¼ cup fresh cilantro or basil for a summery flavor; finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
Instructions
- Combine all the ingredients in a serving container and mix well.
- Cover and refrigerate for at least an hour to allow the flavors to blend.
- Serve and enjoy!
Nutrition (Estimate per Serving)
Serving: 0.25cupCalories: 60kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 592IUVitamin C: 27mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Chard Stew with Tortellini and Summer Squash
Here's a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted from Vegan Soups and Hearty Stews for All Seasons.
[Read more...]
Golden Hominy Chili
Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It's easy to find—you'll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it's whole hominy; ground, it becomes hominy grits. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]
Rice and Pecan-Stuffed Squash
Brown rice and pecans are a tasty team in this thyme-scented stuffed squash recipe. The savory nut, bread, and rice stuffing, contrasted with the subtle sweetness of the acorn squash, makes a perfect holiday main or side dish for Thanksgiving or Christmas, though you can enjoy it as a weekend meal any time throughout the fall and winter. Photos by Evan Atlas.
Old-Fashioned Potato Bread Stuffing
This hearty, casserole-type bread and potato stuffing need not be stuffed into anything - simply enjoy it as a side dish. This is welcome at the Thanksgiving table, but you can surely enjoy it any time you want a comforting casserole or have a bit of bread you'd like to use up, like those end pieces that no one seems to want!
It's just not Thanksgiving without stuffing, right? This totally delicious potato bread stuffing is sure to be your new holiday favorite!
It's loaded with my two favorite carbs - potatoes and bread. Then tossed with onions and herbs and baked to crusty perfection. What's not to love?
Helpful Tips
Roasted Potatoes. For an extra flavor boost, consider roasting your potatoes instead of baking or microwaving them. This gives the potatoes a richer, deeper flavor that will enhance the stuffing. It just takes a bit of extra time.
Use any fresh herbs. Swap dried thyme for fresh if you have it on hand, as this will give more vibrant flavor to your stuffing.
Choosing the Bread. This recipe calls for whole-grain bread, but feel free to experiment with other types such as sourdough, rye, or even a hearty multigrain. Each will lend a unique flavor and texture to your stuffing.
Variations
Mushroom-Potato Bread Stuffing: Sauté button or cremini mushrooms with onion and celery for an earthy flavor. This variation could also benefit from adding a splash of white wine or vegetable broth while sautéing the vegetables.
Sweet Potato-Potato Bread Stuffing: Swap half of the russet potatoes for sweet potatoes for a sweet-savory balance in your stuffing.
Cheesy Potato Bread Stuffing: Add vegan cheese or nutritional yeast to the mashed potatoes to give a cheesy flavor to the stuffing. Some good options are vegan mozzarella or cheddar.
Apple and Sage-Potato Bread Stuffing: Add some diced Granny Smith apples for a sweet-tart crunch in your stuffing. Complement this flavor with the addition of sage instead of thyme.
Mediterranean Potato Bread Stuffing: Incorporate sun-dried tomatoes, olives, and rosemary for a Mediterranean twist.
More Tasty Recipes
This is quickly becoming my favorite stuffing recipe, but be sure to check out these other ideas as well:
And if you're here planning your holiday menu, be sure to check out my Vegan Thanksgiving and Vegan Christmas cookbooks!
Recipe
Old-Fashioned Potato-Bread Stuffing
This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish.
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Servings: to 8
Ingredients
- 5 or 6 large baking potatoes such as russet, cooked or microwaved in their skins
- 1 cup unsweetened rice milk or other nondairy milk
- 4 average slices whole-grain bread
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced celery
- 1 tablespoon salt-free seasoning blend such as Frontier or Mrs. Dash
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
- Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
- In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
- Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
- Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
Nutrition (Estimate per Serving)
Calories: 220kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 45mgPotassium: 862mgFiber: 6gSugar: 5gVitamin A: 125IUVitamin C: 38mgCalcium: 79mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Jicama Slaw
Jicama slaw is made with the slightly sweet crunchy root vegetable best known in the cuisines of the Southwestern U.S. Combined with red and white cabbage, it's a lovely addition to everyday meals as well as fall and winter holiday meals. If your local stores don't carry it, ask them to do so! If you can't find it, substitute crisp white turnip. Photos by Hannah Kaminsky. [Read more...]
Corn Pudding
The texture of this Southern-style dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It's so rich and decadent you'll deny it's healthy. Contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook* Note-for holiday meals, like Thanksgiving, this recipe doubles easily. Use two 9-inch pie dishes rather than one large casserole dish. [Read more...]
A Guide to Salt Varieties
Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here's a guide to many of the salt varieties available. You might also enjoy Pink Himalayan Salt: 5 Reasons to Ditch Regular Table Salt.
Garlicky Cream of Celery Soup
A perfect puree for a rainy fall or spring day, this creamy vegan soup will win you over with its elegant simplicity and intense celery flavor. If you prefer not to use croutons, serve with fresh whole grain bread to soak up the flavors. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you'd like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.
Recipe
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
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Servings: to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large leeks white and lightest green parts only, chopped and well rinsed
- 32- ounce carton vegetable broth
- 2 medium turnips peeled and cut into ½-inch dice
- 2 bay leaves
- 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
- 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
- 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
- Juice of ½ lemon or more to taste
- Salt and freshly ground pepper to taste
- 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
- ¼ cup minced fresh parsley
- 2 to 3 tablespoons minced fresh dill
Instructions
- Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
- Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
- After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
- Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
- Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.
Nutrition (Estimate per Serving)
Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans.
Nutrition information
Per serving: Calories: 111; Total fat: 2g; Protein: 2g; Carbs: 18g; Sodium: 53mg
- Explore VegKitchen's selection of Soulful Soups.
- Here are more recipes for light and lively spring soups.
Sephardic Stewed White Beans
This simple stew of white beans in a savory sauce is a common Sephardic recipe. It's served year round at holidays such as Hanukkah and Rosh Hashanah, and everyday meals as well. [Read more...]
Salads Your Kids Just Might Eat!
There’s just something about salads that — there’s no other way to say it — many kids don’t particularly enjoy. I found that combining small amounts of raw vegetables with starchy comfort foods like pasta, bread, or potatoes, or adding fresh or dried fruit, helped to entice my kids and their friends to give salads a try. As far as tossed green salads, the best way I found to entice them was to offer a very simple homemade Thousand Island dressing with it. [Read more...]
Interview with Mimi Kirk, author of Live Raw
In preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty,* I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food. [Read more...]
Southern Lima Beans
Lima beans (often called "butter beans") have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish. [Read more...]
Nutty Banana-Blueberry Smoothie
Blueberries are one of the most antioxidant-rich fruits available, making this a supercharged smoothie to start the day, or to enjoy as a midday refreshment. Use organic frozen blueberries when fresh are out of season. Photos by Evan Atlas. [Read more...]
Enchilada Sauce
Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
[feast_advanced_jump_to]This sauce is so good, you can pour it on everything! Cooked tomato-based sauces, such as this enchilada sauce, are a great way to enhance southwestern-style specialties-especially tortilla-based ones. Burritos, tacos, salads, and-of course-enchiladas, just to name a few.
How to Make Enchilada Sauce
- Heat oil in a saucepan.
- Sauté onion and garlic.
- Add bell pepper and continue to sauté.
- Add remaining ingredients and simmer.
- Remove from heat and use as desired.
Full directions for how to make Enchilada Sauce are in the printable recipe card below.
Enchilada Sauce FAQs
How can I adjust the spicy heat in my sauce?
The great thing about making your own sauce is that you can adjust it to your taste! It's easy to adjust the level of spiciness. For those who are wary of super-hot chili-based sauces, you can give your sauce a milder flavor by using poblano peppers rather than the smaller, hotter varieties.
How long does this sauce last?
You can keep this sauce in your fridge for up to 1 week. Since it has no preservatives, you can't keep it as long as a store-bought jar. Luckily, though, this recipe is easy to whip up whenever you need to have some sauce on hand!
Here are lots more recipes for simple sauces and such.
Recipe
Enchilada Sauce
Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
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Servings:
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- ½ medium bell pepper green, red, or yellow; finely chopped
- 2 cups ripe juicy tomatoes or 14-16 oz diced tomatoes (canned is ok), lightly drained and chopped
- ½ cup tomato sauce
- 2 tablespoon fresh cilantro minced
- 1-2 fresh hot chili peppers jalapeño or serrano, seeded and minced; or 1 mild poblano pepper, seeded and minced; or 4 oz chopped mild green chiles.
- 1 teaspoon chili powder or to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt to taste
Instructions
- Heat the oil in a deep saucepan.
- Add the onion and garlic, and sauté over medium-low heat until the onion is translucent.
- Add the bell pepper, and continue to sauté for another minute or so.
- Then add all the remaining ingredients, and simmer over very low heat-covered-for 25 to 30 minutes.
- Remove from the heat and use as desired in enchilada recipes.
Nutrition (Estimate per Serving)
Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 598IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Summer Squash and Broccoli Relish Salad
This simply yet tasty salad of yellow summer squash and broccoli goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And— dare I say it—this might be just the kind of salad to entice younger eaters, helped along with the hint of sweetness from pickle relish. [Read more...]
Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing
Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as good raw as it is cooked, if not better! [Read more...]
Sautéed Carrots with Dried Fruits
Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It's a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky. [Read more...]
Spaghetti with Zucchini, Garlic, and Basil
This is an embellished version of pasta aglia olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It's especially good when tender small zucchini come to market in midsummer.
Caribbean Pigeon Peas and Rice
Traditionally, this rice dish is made with pigeon peas —cute and round, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe by Ellen Kanner. Photos by Hannah Kaminsky. [Read more...]
Broiled Lemon-Garlic Mushrooms
You will love how versatile these Broiled Lemon-Garlic Mushrooms are! Serve them on their own or mixed into any of your favorite dinner dishes.
[feast_advanced_jump_to]Mushrooms make for a fantastic hot appetizer, as well as a delicious ingredient. Serve them on their own or mixed into a stir fry. Use these mushrooms to top a salad or a sandwich. You can even use them to fill tacos! Get creative as you decide how to use your mushrooms next.
How to Make Broiled Lemon-Garlic Mushrooms
- Combine first four ingredients in a mixing bowl.
- Prep mushrooms.
- Add mushrooms to prepared marinade mixture.
- Arrange mushrooms in prepared pan with marinade.
- Broil, stir, and broil again.
- Remove from heat and store until needed.
Full directions for how to make Broiled Lemon-Garlic Mushrooms are in the printable recipe card below.
Broiled Lemon-Garlic Mushrooms FAQs
How long do these mushrooms last?
You can store these mushrooms for up to 1 week. Just keep them in an airtight container in the fridge until you're ready to eat them again!
Where can I buy mushrooms?
Nearly every natural foods store, supermarket, and produce grocery offers a wide array of mushrooms. Shiitake, crimini, portobello, and oyster mushrooms are among those that were once exotic but are now readily available.
Mushroom lovers, rejoice! Here are more mushroom recipes for you.
Recipe
Broiled Lemon-Garlic Mushrooms
You will love how versatile these Broiled Lemon-Garlic Mushrooms are! Serve them on their own or mixed into any of your favorite dishes.
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Servings:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1-2 tablespoon fresh lemon juice to taste
- ½ teaspoon natural granulated sugar or agave nectar
- 2 cloves garlic minced
- 12 oz fresh mushrooms any variety-white, portobello, shiitake, crimini, baby bella, or a combination
- fresh parsley or dill minced, for garnish
Instructions
- Combine the first 4 ingredients in a medium mixing bowl and stir together.
- Wipe the mushrooms clean and remove stem ends that are dried up or don't come clean. If using shiitakes, remove and discard the stems. If using potobellos, slice them ¼-inch thick. Otherwise, leave the mushrooms whole.
- Combine the mushrooms with the lemon-garlic mixture and stir together.
- Arrange the mushrooms in a shallow, foil-lined pan and pour any excess marinade over them.
- Broil under a preheated oven broiler or a toaster oven broiler for 4 minutes, then stir.
- Broil for another 4-5 minutes, or until the mushrooms begin turning dark and are touched by charred spots.
- Remove from the broiler and transfer to a covered serving container until needed.
Nutrition (Estimate per Serving)
Calories: 64kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 323mgFiber: 1gSugar: 3gVitamin A: 3IUVitamin C: 20mgCalcium: 8mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Mushroom, Asparagus, and Artichoke Medley
This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It's especially nice as a starter for springtime celebrations. Photos by Evan Atlas. [Read more...]
Cauliflower and Avocado Salad
The pairing of cauliflower and avocado in a salad might seem offbeat, but they make a compatible duo. They add up to a delectable cold dish that goes well with spicy main dishes—chilies, curries, and the like. Photos by Evan Atlas. [Read more...]
North Carolina Relish Slaw
A friend who grew up in the western part of North Carolina contributed this tasty cole slaw recipe, which is enlivened by a hint of pickle relish. [Read more...]
Black Bean and Corn Quesadillas
Quesadillas made with vegan cheese are a great choice for an easy dinner. Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes). You can make these on the stovetop or in the oven. Photos by Hannah Kaminsky. [Read more...]
Pasta Salad with Parsley Pesto and Two Squashes
This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/vegetarian potluck, yet easy enough to make as part of an everyday meal. It's delicious with grilled vegetables and vegan burgers.
Serves: 8 or more
- 1 packed cup parsley leaves
- Several basil leaves, optional
- ¼ cup toasted pine nuts or ½ cup walnuts halves, toasted or not
- Juice of ½ lemon, plus more, to taste
- 2 tablespoons extra-virgin olive oil
- 6 to 8 ounces penne pasta or other, preferably whole grain
- 2 medium-small zucchinis, quartered lengthwise and sliced
- 1 medium-small yellow summer squash, cut to match zucchini (see note)
- ½ medium red bell pepper, finely diced
- ⅓ cup sliced sun-dried tomatoes
- 1 to 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes, optional
- 1 cup or so halved cherry or grape tomatoes
Combine the first 5 ingredients in a food processor along with ¼ cup water, and process until the mixture is coarsely and evenly pureed. Set aside.
Cook the pasta in plenty of rapidly simmering water until al dente. Just before draining it, add the squashes to the water, and simmer for a minute or so. Drain and rinse the pasta and squashes under cool water, then drain well again.
Combine the squash and pasta mixture in a large serving bowl with the bell pepper, dried tomatoes, and scallions. Add the pesto and toss well.
Season with salt and pepper and add a bit of heat with red pepper flakes if you'd like. Add a bit more lemon juice if you'd like. A combination of lemon juice and salt, judiciously added, helps bring up the flavor. Scatter the tomato halves over the top and serve.
Note: Of course, you can reverse this and use two yellow squashes and one zucchini, or one of each plus another kind of tender summer squash like pattypan.
Nutrition information
Per serving: Calories: 159; Total fat: 8g; Protein: 4g; Carbs: 15g; Sodium: 7mg
- Here are more pasta salad recipes.
- Here are more Vegan Potluck Dishes.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Miso: What It Is and How to Use It
A ubiquitous staple in Japanese and Chinese cookery, miso, or fermented soybean paste, is a powerhouse of concentrated flavor and nutrition. Three types of miso are commonly available in the Western natural-food market: soybean miso, rice miso, and barley miso (rice and barley misos actually combine soybeans with the grain). Within each category of miso exists a range of earthy hues and subtle flavor variations, all more or less in the realm of a pungent saltiness. The texture resembles that of peanut butter. Miso is best known as the base for simple, broth-type soups, although it is equally useful as a basis for sauces, dressings, and dips. [Read more...]