Review: Stir-Fried Tofu, Red Cabbage and Winter Squash
We recently came across this nice recipe from the New York Times. As we still have a couple of pumpkins from last year’s harvest to eat up, we were happy it find it.
This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had [...]
Minty Pea and Spinach Soup
We’re in the mood for Spring. This vibrant sweet soup tasted great on a cold but clear day. We are looking forward to making it with peas and spinach fresh from the garden, but that will be a while yet.
Serving Size: 4
Ingredients:
3 cups frozen peas
1 small package frozen spinach
2 shallots
1 vegetable bouillon cube
2 cups water
3 [...]
Brussels Sprouts with Pistachios
This is a very simple way to enjoy Brussels sprouts, yet one of our favorites as it is so easy.
Serving Size: 4
Ingredients:
1 lb. Brussels sprouts
2 tablespoons fine olive oil
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup pistachio nuts
Directions:
Clean the Brussels sprouts and cut a small X on the bottom (stem side).
Place in a steamer [...]
Red Cabbage and Beet Salad With Pears and Walnuts
This salad tastes lovely and is even better the second day.
Ingredients:
1/4 head red cabbage, thinly sliced
1 Tbs. salt
2 Tbs. vinegar
1 large beet, peeled and grated
1 pear, peeled and sliced
walnuts, chopped
2 Tbs. rice wine vinegar
3 Tbs. walnut oil
1 Tbs. agave or maple syrup
1 inch nob ginger, peeled and grated
salt and pepper to taste
Directions:
To “wilt” the red [...]
Red Cabbage Sandwiches
These are amazing sandwiches. Not just the color, but also the flavor is amazing and very tasty indeed.
Yield: 2 sandwiches
Ingredients:
1/4 head red cabbage, finely shredded
2 tablespoons soy yogurt
1 tablespoon garam masala
1 bps. oil\pinch salt
4 slices wholegrain bread
Directions:
Finely shred the cabbage.
Heat the oil in a frying pan and add the garam masala.
Add the red cabbage and [...]
Chickpea and Spinach Soup
This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.
Serving Size: 4
Ingredients:
1 tablespoon oil
1/2 onion, chopped
1 6oz canned chickpeas, drained, rinsed
1 garlic clove, minced
2-3 cups vegetable stock
1/2 cup baby soup pasta
150 g / 5 1/2 oz baby leaf spinach
1/4 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon [...]
Review: Sweet Potato & Kale with mustard crusty tofu
We enjoyed this meal last night. It was very tasty. The combination of sweet potato with kale was surprisingly delicious.
I did not follow the instructions exactly. First the sweet potatoes were lightly steamed, so that it was not necessary to cook them so long in the frying pan, thus the kale would not be overcooked. [...]
Spinach salad with mulled wine tomatoes
This very easy salad tastes lovely.
Serving Size: 2
Ingredients:
For the mulled wine:
1 glass of red wine
1 orange, zest only
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch sugar
1 bay leaf
1/2 teaspoon freshly grated nutmeg
1 vanilla pod, split
1/2 teaspoon crushed chilli
For the tomatoes:
handful of cherry tomatoes
handful of basil leaves, torn
For the salad
2 handfuls of spinach leaves, washed
salt and freshly [...]
Spinach al la Provence
This lovely dish tastes as great as it looks And, despite the instructions, it is quite easy to make and assemble.
Serving Size: 2
Ingredients:
1 red onion, sliced thinly
1 red bell pepper, de-seeded and sliced in thin strips
1 yellow bell pepper, de-seeded and sliced in thin strips
1/2 cup soy yogurt
1 lg. Tbs. cashew nut bitter
1 teaspoon herbs [...]
Review: Oriental Cole Slaw
This Oriental Cole Slaw really tastes great. We are happy to use our fresh red cabbage from the garden.
It’s also amazing that it has uncooked noodles in it to add crush. They are really great. The flavors f the salad are really nice, and even better on the second day. Be careful to read the [...]
Lentil & Spinach Quesadillas with Jalepeno Avacado Cream
This is a very tasty twist on traditional quesadillas or bean burritos. Lentils lend themselves to many various cultures.
Yield: 8 quesadillas
Ingredients:
1 cup lentils (brown or green Le Puy)
1 vegetable bouillon cube
2 bay leaves, crushed but whole
8 corn tortillas (flour tortillas are also fine)
1 tsp. cumin
1/2 tsp. spicy seasoning of choice, Cajun)
1 Tbs. tomato puree
4 cups [...]
Parsnip Pierogi with Red Cabbage and Sauted Apples
These mild flavors blend together to make a very nice meal on a chilly wet night. The apples bring out both the flavors of the parsnips and the red cabbage.
Yield: 9-10 pierogi
Ingredients:
1 pkg. (680 grams) red cabbage
2 teaspoons soy margarine
2 apples, finely sliced
For the dough:
2 cups flour (I used 1 cup regular flour [...]
Spicy Lentil and Spinach with Rhubarb Chutney
This is a nice hearty meal for the cooler seasons of the year. It’s particularly nice with hearty whole grain bread and a nice mixed salad.
Serving Size: 4
Ingredients:
for the lentil and spinach:
1 onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 can crushed tomatoes
2 tablespoons tomato paste
1-2 cups water as needed
1 cup lentils
4 cups spinach, washed [...]
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
1 zucchini, cut into matchstick [...]
Fava Bean Ravioli on a Spinach Wine Sauce
This is a very special meal. It is gourmet and delicious in flavor well worth the effort to make.
Serving Size: 4
Ingredients:
for the ravioli:
1 cup semolina flour
2 teaspoons olive oil
1/2 cup water
pinch salt
for the filling:
2 lbs. fresh fava beans
1 small clove garlic, minced
1 teaspoon mild grainy mustard
1 tablespoon sesame oil
1/4 cup nuts (walnuts, pistachios almonds or [...]
Review: Marinated red cabbage and walnut salad
Phil Vickery is a famous British chef, he often appears on the t.v. cooking program “Ready Steady Cook”.
This red cabbage salad was very tasty. I used white balsamic vinegar so that the bright color of the cabbage would show through. It’s an easy salad to make and brings color to the table as well as [...]
Spinach & Sundried Tomato Windmills
These tasty savory windmills are great as a lunch or appetizer. They’d also be great finger food for a party.
Yield: 10 windmills
Ingredients:
1 package vegan puff pastry (10 sheets), thawed
1 package (450 grams) frozen chopped spinach
salt
1/2 lemon, juice of
5 cherry tomatoes, cut in half
10 tsp. sun-dried tomato tapenade
Directions:
Preheat the oven to 215 C (420 [...]
Perikles’ Baked Spinach and Mushrooms
When we were in Cologne in April, we enjoyed this very special meal served to us by Perikles at the brewery pub Em Kölsche Boor. Although it was just spinach and mushrooms, it was a very generous serving and we were both really satisfied. We have recreated it here for your enjoyment as well.
Serving Size: [...]
Spaghetti with Creamy Lemon Sauce and Rucola
This tasty meal was light, yet very filling. We found the sauce to be really lovely and will be using in in other recipes as well.
Serving Size: 4
Ingredients:
1 cup plain soy yogurt
2 shallots, finely chopped
1 Tbs. oil
1-2 cloves garlic, minced
1 vegetable bouillon cube
2 Tbs. nutritional yeast flakes
1 lemon or lime, juice and zest
2 tsp. cornstarch, [...]
Veggie Vindaloo
We enjoyed this spicy meal even though we had warmer weather. It’s very colorful with the spinach and very filling served over withe rice.
Serving Size: 4
Ingredients:
1 zucchini, cut into bite sized pieces
1/2 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed
1 bag (250 grams) fresh spinach, washed and stems removed
1 tablespoon oil
for the Vindaloo [...]
Fennel Seitan with Bok Choy
This recipe offers an unusual twist to most Asian recipes by using the somewhat sweet flavor of anise or fennel. It’s a lovely meal served over white rice. It is very filling and less salty in flavor.
Serving Size: 2
Ingredients:
2 Tbs. oil
1/2 lb. seitan (wheat gluten) pieces
3-4 spring onions, chopped
4-5 stalks bok choy
1 med. zucchini, sliced [...]
Spinach and Vegan Ricotta Spaghetti
This is a very tasty and satisfying meal. We’re looking forward to having it more often, especially when our own organic spinach is ripe.
Serving Size: 4
Ingredients:
14 oz. wholewheat spaghetti
400 gram bag fresh spinach, washed
3 Tbs. olive oil
3-4 cloves garlic, finely sliced
raisins
2 splashes lemon juice
2 oz. pine nuts, toasted
1 cup vegan ricotta
for vegan ricotta:
1 & 1/2 [...]
Brussels Sprouts with Walnut Caramel Sauce
This was a surprisingly tasty appetizer that we enjoyed recently at a restaurant. It was so nice, we wanted to share it with all of you. It is not overly sweet, just lightly so and very walnutty in flavor. A wonderful enhancement for nice fresh Brussels sprouts.
Serving Size: 2
Ingredients:
12-14 per person Brussels sprouts per person
10 [...]
Review: Brussels Sprouts with Walnuts and Dried Cranberries
We have really enjoyed the February issue of Vegetarian Times. We found many vegan recipes, as well as many others that we can easily make vegan. This recipe looked so inviting, I just couldn’t resist it, and we found it to be as good as all of our other Brussels sprout recipes. The only thing [...]
