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 [...]
Vegan Tomato Artichoke Soup
This nice soup was very tasty today. It’s a quick soup to prepare and very easy to make. Serving Size: 4 Ingredients: 28 oz can tomato-vegetable juice (such as V8) 15 oz can artichoke hearts 1 cup vegetable bouillon 1/2 – 1 cup soy yogurt 2 tablespoons vegan margarine 1 large onion 1 clove garlic [...]
Valentine’s Day Rhubarb Cherry Pie
This makes a very nice pie, individual pies, or hand pies for Ventine’s Day. The sweet cherries with the sour rhubarb is a tasty combination. Yield: 8 hand pies or 1 large pie Ingredients: for the crust: 2 & 1/2 cups flour 1/2 teaspoon salt 1 tablespoon sugar 3/4 cup vegan margarine 1/4 cup coconut [...]
Review: Kale Apple Shitake Risotto
We were very happy to have found this tasty recipe at Wheat Free Meat Free. This makes a delicious mean meal, especially in the colder months. It was easy to make. I didn’t have apple cider, so I used apple juice instead. It tasted great anyhow. I hope you try the recipe and enjoy it [...]
Review: Red Cabbage Salad with Pears and Walnuts
This is a very nice winter salad to enjoy. Red cabbage is one of the vegetables that one can get fresh over the winter, and it grows in our area so we are eating locally as well as fresh. Pears and walnuts are also ripe and can be gotten fresh. The dressing is quit important [...]
Review: Bell Peppers stuffed with Kale
We found this tasty recipe that was first published in 2003 in the Eating Well Magazine on eatingwell.com. It’s another great way to enjoy kale. We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash [...]
Sweet Spicy Pumpkin Salad
This is a great salad. It’s quick and easy to make, and really tastes delicious. You may want to make a double portion as it will disappear quickly. Serving Size: 4 Ingredients: 1 large red onion, sliced thinly 1 tablespoon oil 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed handful Italian parsley, [...]
Review: Avocado, Soy Cheese and Red Cabbage Wrap
We found a really tasty veggie wrap recipe at Martha Stewart’s blog. It was easy to adapt, by merely substituting vegan cheese for the feta. We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas [...]
Parsnip Risotto with Beet and Walnuts
This was a very tasty meal we enjoyed today. The parsnip risotto is nice but when you add the beets with it, it really becomes special. Serving Size: 4 Ingredients: 2 medium onions, chopped 4 medium large parsnips, peeled and cut in chunks 1 & 1/2 cups risotto rice 2 tablespoons olive oil 1/4 cup [...]
Celeriac and Artichoke Soup
This is a quick and easy vegan version of an old Vegetarian Times recipe. It’s very tasty, especially on a cold winter’s day. Serving Size: 4 Ingredients: 2 tablespoons oil 2 shallots, chopped 1 medium celerac (celery root), about 1 pound 1 can artichoke hearts, drained and quartered 2-3 cups vegetable stock 1/2 – 1 [...]
Gnocchi with Kale & Beans
This recipe with gnocchi, fresh kale and white beans makes a very hearty and filling winter meal. Serving Size: 4 Ingredients: 2 tablespoons olive oi 1 package gnocchi, (16 ounces) 1 medium yellow onion, chopped 2 cloves garlic, minced 6 cups chopped kale, large rid removed and leaves finely chopped 1 15-ounce can diced tomatoes [...]
Review: Broad Beans and Quinoa
We enjoyed this lovely recipe today as a warm salad. It would also be good as a side dish, or even as a filling for tortilla wraps. It was quick and easy to make and very satisfying. The flavors were lovely. We did not have the pickled lemon, just used fresh. We’re looking forward to [...]
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: [...]
Pumpkin Apple Raisin Salad with Walnuts
This is a very tasty salad that we enjoyed today. We used a red kuri also known as Uchiki Kur pumpkin. Serving Size: 4 Ingredients: for the dressing: 4 tablespoons walnut or pumpkin seed oil 1 lemon, juiced 1 tablespoon sweet grainy mustard 1 tablespoon fresh ginger, grated 1-2 tablespoons syrup (maple, agave, or fruit) [...]
Italian TVP Balls with Spinach on Rice
This makes a very good winter main meal. It’s both warming and filling. Ingredients: for the Italian TVP Balls: 1 cup tvp 1 teaspoon vegetable bouillon powder pinch salt pinch garlic powder 1 tablespoon tamari or soy sauce 1 onion, chopped 1/2 cup dried bread crumbs 1 cup boiling water for the Italian tomato sauce: [...]
Review: Miso Glazed Brussels Sprouts
Just in time for the holidays, we found a new way to enjoy Brussels Sprouts. We do have lots of various ways to eat them, but new ways are always fun to try. The Lazy Smuf has a a great new recipe that we enjoyed today. We used red onions instead of the shallots, and [...]
Artichoke Hearts, Jerusalem Couscous Salad with Pecans
Jerusalem or Israeli couscous has become one of our favorite forms of pasta for salads. They are nice sized little balls that combine well with a variety of ingredients. Serving Size: 4 Ingredients: 1 can artichoke hearts, drained, halved and quartered 1 cup pecans, toasted 1 cup large couscous (e.g. ptitim, also known as Israeli [...]
Review: Cranberry Glazed Beets
We found this tasty side dish recipe at Just Vegetable Recipes. It was already vegan, so no adaptations were necessary. We baked the beets first. Once they had cooled enough to handle, we sliced them and then cut the the slices with a snowflake cookie cutter to make a special treat for the holidays. That could [...]
Baked Parsnips with Madeira
This is an elegant sort of gratin. It is very tasty and would make a nice holiday side dish. Serving Size: 4 Ingredients: 2 lb. parsnips, peeled and cut into chunks 2 fl.oz. Madeira or Dry Sherry 4fl.oz. soy cream 2 ounces vegan margarine or olive oil salt and ‘white’ black pepper 2o oz walnuts, [...]
Brussels Sprouts with Walnuts and Pears
This side dish would be a tasty addition to any meal. The mixture of flavors and textures is very nice. Serving Size: 4 Ingredients: 1 lb. Brussels sprouts 1-2 pears, peeled and cut 1/3 cup walnuts, toasted and chopped 2 tablespoons walnut oil 1 tablespoon fine olive oil 1/2 teaspoon Dijon mustard 1 tablespoon sherry [...]
Wholewheat Spaghetti with Roasted Cauliflower and Smoked Tofu Pieces
Roasted Cauliflower is our new favorite flavor, and it really shines with wholewheat pasta. We’ve enjoyed this meal a couple of times now and were looking forward to sharing it with you. Serving Size: 4 Ingredients: 16 ounces dry wholewheat spaghetti 1/2 head of cauliflower, cut in small florets 4 tablespoons olive oil (separated) 1 [...]
Review: Roasted Cauliflower with Medjool Dates, Olives and Rosemary
Tami of the fabulous food blog Runing With Tweezers has come up with a delicious way to enjoy cauliflower. This is a wonderful combination of sweet dates with salty olives and pungent rosemary brought to the lovely nutty flavor roasted cauliflower. What a dream. It was very easy to make this a vegan recipe by [...]
