Review: Zucchini Mushroom Salad
We enjoyed this salad tonight that Harald found at Cooks.com. The Zucchini Mushroom Salad is delicious, simple, and quick to make. It also taste good even if it only has 4 hours to marinate. It is important though to drain off the liquid after the overnight marinating, otherwise there is too much liquid. It’s very [...]
Raspberry Parfait
This is a light and refreshing treat on a hot summer’s eve. Serving Size: 4 Ingredients: 2-3 pints raspberries total 1 container (about 1&1/2 cups) plain soy yogurt 1-2 teaspoon vanilla flavoring 2-3 tablespoons powdered sugar for the sauce: 2 pints raspberries splash lemon juice 1/2 cup sugar 2-3 tablespoons water 2 teaspoons cornstarch (if [...]
Vegan Green Bean Casserole
A favorite at pot luck dinners as well as holiday feasts. This simple casserole is always nice, especially with freshly harvested beans. Serving Size: 4 Ingredients: 4 cups green beans 1 1/3 cups French fried onions 1 cup soy yogurt 1 teaspoon soy sauce 1 can water chestnuts, sliced 1 tablespoon vegetable bouillon powder pinch [...]
Rasta Pasta (Pasta Marinara)
Friday night’s we usually “kick off” the weekend with a special meal, often it’s Italian. This is just a regular spaghetti with tomato sauce. The pasta made it special, and seasoning the sauce for a longer time gave it a chance to mellow and mix. We enjoyed the meal with a savory zucchini bread and [...]
Review: Vegan liverwurst
Bryanna Clark Grogan is not just a great cook, she’s really gifted at inventing recipes. We recently saw her post for vegan liverwurst and were very interested to give it a chance. It was amazing, it has a wonderful flavor and texture – whether it tastes like liverwurst or not. It’s great to have another [...]
Zucchini Creole on Polenta
This Southern dish is very reminiscent to ratatouille which makes sense, as Louisiana and parts of the South had been French territories. The creole tastes very nice on the polenta and makes a nice dinner on a warm summer’s eve. Serving Size: 4 Ingredients: 1 cup polenta (corn meal) 4 cups water pinch salt 1 [...]
Carpaccio of Chioggia Beets with Walnut Orange Dressing
This year we are growing Chioggia beets in the garden. There are various sorts, golden ones as well as pink and white ringed ones. They have a milder flavor than the traditional red beets and the colors add a new dimension to many salads. Sliced very thin, they are lightly crunchy, with the dressing adding [...]
Blueberry Crepes
With blueberries at the peak now, we enjoyed these lovely crepes filled and topped with fresh blueberry sauce. Yield: 8 crepes Ingredients: for the sauce: 3 cups blueberries 1/3 cup sugar cinnamon lemon juice 1/2 tsp. vanilla 1/4 cup water orange and mint as optional garnish for the crepes: see Sweet Chickpea Crepes recipe on [...]
Pesto Pasta with Romanesco and Black Olives
Romanesco is one of our favorite vegetables. We like the color, the shapes and the flavors. It was particularly nice on the fresh pasta and light garlic sauce. Servings: 4 Ingredients: for the pasta: 1 cup semolina flour 1 cup all purpose flour 1 Tbs. pesto 1/2 tsp. salt 1/2 cup water, perhaps a bit [...]
Classic Italian Rice Salad
This recipe makes a lot. We enjoyed it as a main meal salad on a warm summer night. It was delicious! We enjoyed it accompanied with a whole grain baguette and a lovely vegan bio wine. Serving Size: 8 Ingredients: 1 cup mixed wild and white rice 1 eggplant, cut in small pieces and sauteed [...]
Vegetable Sushi
These sushi rolls were delicious, and surprisingly very filling. They’re a bit tricky to make the first time, but once you get used to it, they’re not hard to make, and well worth the effort. They were delicious. Yield: 30- 40 Ingredients: for the rice: 2 cups sushi rice 2 cups water 4 tablespoons rice [...]
Blackberry-Lime Teasecake
Wow, this is the best! You’d never guess the ingredients! It neither used dairy nor soy products. We really enjoyed this amazing teasecake from the The Ultimate Uncheese Cookbook. Yield: 1 9″ teasecake Ingredients: for the crust: 1/2 c. ground almonds 1/2 c. either rolled oats or granola and or bran 1 c. whole flour [...]
