Review: Black-eyed beans and roasted beetroots salad
We recently found the recipe on a blog that specializes in original Greek recipes. The recipe is a really delicious and colorful salad. After enjoying it for lunch, we added some chopped walnuts to the salad which also really tasted nice and added some crunch to the salad. We did change the cooking method however. [...]
Review: Black-eyed Pea and Barley Stew
We woke to a white world blanketed in snow this morning. This was a perfect meal to enjoy on such a day, in fact on any day as it is truly delicious, hearty and filling. Cathy of the what would cathy eat? blog has an interesting story to tell and many good recipes to share. [...]
Review: Parsnip and Blackeyed Bean Soup
We made this delicious soup last week, honoring the Southern tradition of having black-eyed peas (beans) on New Year’s Day. This is a delicious and nutritious soup and we will be having it more often throughout the winter months. The soup has many great vegetables: parsnips, carrots, leafy greens, onions as well as the black-eyed [...]
Review: Rosemary Marinated Puy Lentil and Sweet Pepper Salad
A nice lentil salad is a great way to add protein and make a lighter meal more hearty. We made this tasty salad that we found at the Maple Spice blog. We doubled the amount so there was enough for the two of us. I made it the day before so that it could marinate [...]
Crunchy Pea Salad with Balsamic Dressing
We really enjoyed this tasty salad tonight. We used fresh peas from our garden to make this nice salad. Serving Size: 4 Ingredients: 16 ounce green peas, fresh or frozen 1/2 cup almonds, chopped or sliced 3-4 spring onions, white and green parts sliced 1/2 cup soy cheese, crumbled 1/2 cup soyannaise 2 tablespoons balsamic [...]
Pea Burgers with Apple Chutney
We really enjoyed these for our lunch today. They taste especially nice with the apple chutney. Yield: 8-9 burgers Ingredients: for the pea burgers: 2 cups fresh peas, blanched 3 spring onions, white and green parts sliced 10-12 fresh mint leaves 2 medium small potatoes, peeled and cooked 2 egg replacements 1/4 cup dried bread [...]
Review: Orange Couscous Curry
We really enjoyed this delicious recipe from Susan at at FatFree Vegan. This is an amazing recipe that is good as a main dish, a side dish or as we enjoyed, a salad. Since we wanted to enjoy it as a salad, I held out the carrots, peas and zucchini until after the couscous was [...]
Vegan Mac & Cheese with Broccoli and Peas
This was a very tasty dinner we enjoyed last night. It uses one of my favorite vegan cheese recipes which is non-soy, non-nut, and gluten free. Serving Size: 4 Ingredients: 1/2 lb. pasta, such as spirals, bow-ties, macaroni 1 large head broccoli, chopped 1 cup frozen peas 1 cup breadcrumbs-optional for the vegan cheese sauce: [...]
Review: Spicy Chickpea Crackers
Weather you have a party this weekend or you are watching the 2012 UEFA European Football Championship with some friends, these vegan and gluten-free crackers from Beth on tasty-yummies.com are a real winner and guaranteed to disappear quickly. These spicy chickpea crackers are really yummy and next time we’ll make a double batch. They’re easy [...]
Macaroni with Broccoli & Peas
This tasty meal is quite versatile. We enjoyed it hot as a main meal, but it would also work well as a salad. Serving Size: 4 Ingredients: 1 1/2 cups broccoli florets 1 cup frozen peas 1/2 lb. macaroni, cooked and drained 8 ounce package spicy tofu of seitan pieces 1/2 cup soy cream 1 [...]
Review: Black Rice, Asparagus and Chickpea Salad
Wow, what a great salad this is. Healthy, high in protein, hearty and packed full of flavor. We enjoyed this as a main meal salad today, with whole grain bread, it really made a satisfying meal. It would also be a good salad to take to parties or pot luck suppers. Black rice, red rice, [...]
Fried Rice with Spring Vegetables
We will create 4 different fried rice recipes throughout the year, one for each season. We start this year with the spring vegetables. Serving Size: 4 Ingredients: 1/2 lb. tofu, scrambled 1 tablespoon sesame oil 1 tablespoon oil 3 cups cooked brown rice 4 green onions 1 tablespoon grated ginger 1 tablespoon jalapeño chilly, minced [...]
Walnut, Pea and Rosemary Quinoa Salad
This refreshing salad is protein packed and tastes really great. Serving Size: 4 Ingredients: 1 cup quinoa 2 tablespoons sesame oil 1 medium onion, chopped 1 small red or orange bell pepper, seeded and chopped 1 teaspoon tamari or soy sauce 2 teaspoons fresh rosemary leaves, chopped 1 cup fresh or frozen peas 3 cups [...]
Broccoli Risotto with Red Lentils
This attractive meal tastes as good as it looks. Thet gives it a nice warmth. Serving Size: 4 Ingredients: 3 onions, chopped 2 cloves garlic, minced 3 Tbs. olive oil 2 tsp. sambal oelec 1 cup risotto rice 2 vegetable bouillon cubes 2 cups water 1 med. head broccoli, cut in florets 1 cup red [...]
Artichoke and Spicy Tofu Casserole
This is rally vegan comfort food at it’s best. We really enjoyed this hearty meal on a chilly, windy day. Serving Size: 4 Ingredients: 1 medium carrot, peeled and chopped 1 small red bell pepper, deseeded and chopped 2 spring onions sliced 1 tablespoon vegan margarine 1 cup prepared vegan cream sauce* 8 ounces artichoke [...]
Review: Cosmic Cashew Kale and Chickpeas
Susan at Fat Free Vegan has created a really delicious meal featuring kale. Kale is one of our favorite vegetables and we are thankful how well it grows over the winter. It even tastes better after a good freeze. This is a very hearty and filling meal. We really enjoyed the flavors. I didn’t have [...]
Eggplant Lentil Stacks
This makes a very filling hearty meal for a cold winter’s day. the lentils go very nicely with the eggplant and the so cheese is a great addition. We enjoyed the fresh basil leaves as a touch of green and the basil tasted very nice with the rest of the flavors as well. Serving Size: [...]
Red Lentils with Spicy Root Vegetables
This is very nice meal especially for a chilly fall or winter’s eve. Serving Size: 4 Ingredients: for the lentils: 2 cups red lentils 4 cups water 1 tablespoon vegetable bouillon powder or 1 cube for the spicy root vegetables: 2 tablespoons oil 4 carrots, peeled and cut in chunks 2 parsnips, peeled and cut [...]
Roasted Cauliflower with Red Lentil Marinade
This is a delicious side dish that we enjoyed with tempeh and apple chutney. It made a nice fall meal. Serving Size: 4 Ingredients: 1 head cauliflower, cut in florets 2 tablespoons olive oil 1/2 cup raisins 1/4 cup sunflower seeds or pine nuts, toasted 1 – 1 & 1/2 cups red lentils 2-3 cups [...]
Lentils with Smoked Tofu and Plums
We really enjoyed this meal tonight with boiled potatoes. It’s a very nice savory way to enjoy plums. It is a hearty, filling meal that is full of wonderful flavors. Serving Size: 4 Ingredients: 1 cup de Puy or brown lentils 1 tablespoon oil 2 cups water 1 vegetable bouillon cube 1 large onion, finely [...]
Spirali Pasta with Romanesco and Peas
This was a very special pasta meal with a delicious almond-miso-white wine Sauce. We really like romanesco and look forward to late summer/fall when it comes available. Yield: 4 servings Ingredients: 4 ounces spirali pasta 1 cup peas (fresh or frozen) 2-3 cups romanesco broccoli florets 1/2 cup fresh basil,chopped for the sauce: 2 tablespoons [...]
Lidia’s Pea Spread
This is a lovely spread that we enjoyed at the Lahder Krug, a restaurant in Petershagen-Lahde (Germany) during a birthday party. The restaurant usually serves traditional German meals, but they made an entire 5 course vegan meal just for us and did a really good job. We were very touched and happy to enjoy this [...]
Creamy Mushroom Soup with Spring Vegetables
This was a lovely soup to have on a fresh spring day. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 large carrot, peeled and chopped in small pieces 1 leek (or 2 spring onions) cut in small pieces 1/2 sweet bell pepper (I used a yellow one), cut in small pieces 1/2 lb. mushrooms, [...]
Review: Warm Lentil Salad with Grapes, Feta and Mint
We found this delicious recipe at Vegetarian Times. It was easy to veganize by merely substituting vegan cheese for the feta. We also cooked the lentils from dried rather than buying prepared lentils. This really tastes lovely (even better the next day) and we will look forward to having it more often over the summer, [...]
