Pasta Gratin with Spicy Tofu Pieces and Zucchini
This is a very, quick and easy recipe to make. It’s very filling, and could also be taken to a pot-luck supper. Serving Size: 4 Ingredients: 8 ounces dried pasta- bow-ties, spirals etc. 6-8 ounces prepared spicy tofu pieces 1 & 1/2 cups plain soy yogurt 2 teaspoon mild grainy mustard 1 tablespoon vegetable bouillon [...]
White Turnip and Apple Salad with Walnuts
This is a great salad that we enjoyed last night. Turnips are a vegetable we have just discovered and have been enjoying, especially raw in salads. White turnips, also known as May turnips are seasonal both in the springtime, and in fall. We are looking forward to having more and growing our own. Serving Size: [...]
Baja Tofu Tacos
These are our vegan version of ‘fish’ tacos, which we enjoyed last night. Yield: 8 tacos Ingredients: 1 16 ounce block tofu, sliced in long “finger/strips” 1/4 small red cabbage, thinly sliced or shredded (about 2 & 1/2 cups) 1 small red onion, finely sliced 1 jalapeño, de-seeded and 1/2 minced (more if you want [...]
Rhubarb Spritzer
This is a lovely spring and early summer drink. It’s very much like pink lemonade, except a bit different with rhubarb and the carbonated water. Serving Size: 4 Ingredients: 1 pound rhubarb stalks 1/2 cup sugar 1/2 cup water splash lemon juice carbonated water, chilled Directions: Chill the carbonated water. Clean the rhubarb and remove [...]
Winter Squash, Barley Orzotto with Toasted Walnuts
This is a very nice main meal that we enjoyed. It could also be used as a side dish for a dinner. Serving Size: 4 Ingredients: 1 cup barley 2 cups vegetable bouillon 1&1/2 lb. winter squash (butternut, Hokkaido etc.), seeded, peeled and shredded 1 tablespoon cooking oil 1 tablespoon toasted sesame seed oil 1 [...]
Review: Roasted Radish, Dried Fruit, and Pistachio Salad
Roasted radishes, what a surprise! They are delicious. Mild and nutty with a bot of a crunch still. Migle of My Kitchen Affair has posted a really amazing salad. Filled with contrasting, complimenting flavors and textures. This is a really delicious salad, and very easy to make. The dressing is a very important part of [...]
Vegan Broccoli Quesadillas with Apricot-Carrot Sauce
This as a delicious lunch that we enjoyed today. The recipe could also be used as finger foods at a party or as an appetizer in smaller portions. Serving Size: 4 Yield: 8 quesadillas Ingredients: for the quesadillas: 8 flour tortillas 2 cups broccoli florets cooked and blanched 1/2-3/4 cup grated non-dairy cheese 1 cup [...]
Review: Quinoa and Kale Patties
The recipe for Quinoa and Kale Patties comes from Heidi Swanson’s cookbook Super Natural Every Day. The price of the book has recently been lowered to $13.00. Although not vegan, Heidi does cook very healthy recipes with natural ingredients. This recipe was very tasty and simple to make it vegan by substituting the eggs, and using [...]
Spinach, Bean And Spicy Tofu Soup
This is a very nice soup we enjoyed yesterday. It remains a cold spring so far, so a nice warm soup at lunchtime really “hits the spot”. Ingredients: 8 ounces prepared spicy tofu pieces 2 cloves garlic minced pinch red pepper flakes 4 cups vegetable bouillon 1 can (15 ounces) cannelloni beans, drained and rinsed [...]
Beets Filled with a Carrot, Apple and Walnut Salad
This lovely salad tastes great. It would also make nice appetizers for a dinner party, or could be served at a buffet. Yield: 8 filled beets Ingredients: 8 medium beets 2 carrots, peeled and grated 2 apples, peeled, coed and chopped 1/4 cup walnuts, chopped 1/4 cup soy yogurt 2 tablespoons sweet pickle relish pinch [...]
Review: Potted giant beans with mixed vegetables
We found a new food blog that we quite enjoy: Amateur cook professional eater. Even though the recipes are not vegan, there are many that are, and most are quite healthy as well. It’s a Greek food blog. Often simple folk recipes are vegan, or at least easy to adapt. The Greeks are really god [...]
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. [...]
Irish Vegan Farmhouse Soup
This is a simple down to earth soup, filled with wholesome good vegetables and flavor. Serving Size: 4 Ingredients: 1 large onion, peeled and cubed 1 rutabaga, peeled and cubed 1-2 carrots, peeled and cubed 1-2 turnips, peeled and cubed 1 parsnip, peeled and cubed 1 leek, washed and sliced 3/4 cup barley 2 bay [...]
Winter Squash and Kale Risotto with Golden Raisins
This is a very nice recipe during the cold winter and early spring months. The raisins add a nice sweetness to the meal. Serving Size: 4 Ingredients: 1 large white sweet onion like Vidalia 1 cup Arborio rice 2 cups winter squash cut in bite-sized pieces (Butternut, red curi or whatever is available) 2-3 cups [...]
Vegan Parsnips, Apples, Red Cabbage and Candied Walnuts
This colorful side dish really tastes great. It is a very nice way to serve winter vegetables. Servings: 4-6 (or 2 as a main meal) Ingredients: 4 medium large parsnips 2 splashes lemon juice 3 apples 2 cups red cabbage, shredded 1/3 cup walnuts, chopped 4 tablespoons vegan margarine 2 tablespoons brown sugar pinch taco [...]
Squash and Apple Pie Crisp
As winter comes to an end and spring has not yet sprung, our choices for fresh treats become rather limited. We were pleased that we had made apple pie preserves in the fall using some of our apples, and that our red kuri squash are still overwintering well. Serving Size: 4 Ingredients: 3-4 cups squash, [...]
Green Bean and Walnut Salad with Soy Cheese Pieces
This lovely salad has a really nice dressing to go along with it. The mixture of beans, walnuts, soy cheese and orange dressing was very tasty. Serving Size: 4 Ingredients: 1 & 1/2 lb. green beans, trimmed 1 cup chopped walnuts, toasted 1 red onion, chopped 1 cup soy cheese, grated, cubed or crumbled 2 [...]
Beet, Parsnip and Apple Soup
This is a delicious and colorful soup we enjoyed on a grey winter’s day. It would also make great soup shots for a party or as an appetizer. Serving Size: 4 Ingredients: 2 med. large beets, washed, peeled and chopped 2 large parsnips, washed, peeled and chopped 1 large apple, peeled, cored and chopped 1 [...]
Review: Carrot and Swede Fritters with Coriander and Lime Chutney
Sanjana of the K.O Rasoi blog has created a really delicious recipe using rutabaga (swede), carrots and sweet potato, with a coriander lime chutney. This was rally great. We did change one thing. We steamed the vegetables lightly instead of boiling them. Then continued as per the instructions. It’s an easy recipe to make, especially if [...]
Salsify Crepes with Sango Sprouts
Black salsify is a very interesting root vegetable that we have been enjoying this winter. It is mild, reminiscent of white asparagus or oyster mushrooms. They are usually cooked by boiling and then served as a side dish, however we really enjoyed them on the crepes today. Yield: 8 crepes Ingredients: for the crepes: 1 [...]
Carrot Mango Salad
This salad is very tasty and refreshing. The dressing is particularly nice. The bright colors were lovely on a gray winter day. Serving Size: 4 Ingredients: 14 ounces carrots, peeled, grated, sliced or shaved 1 large ripe mango, peeled, and sliced 4 spring onions, thinly sliced 1/2 bunch coriander or cilantro, washed and chopped 1/2 [...]
Stir-Fried Eggplant and Pear
This sweet and spicy side dish tastes great on couscous with some falafel balls on the side. Serving Size: 4 Ingredients: 2 tablespoons sesame seeds, toasted 1 eggplant, cubed 4 tablespoons olive oil 1 teaspoon cinnamon 1 teaspoon taco seasonings 1 teaspoon cumin 2 conference pears, peeled and cubed 1 organic lime or lemon, zest [...]
Review: Sweet Carrot Pie with Chocolate Sauce (vegan)
What a delicious treat this was! It is one of the many recipes we’ve cooked and enjoyed from Joahua Ploeg’s adventure cookbook called ‘In search of The Lost Taste‘. I had never heard of sweet carrot pie before, and have been looking forward to making it for a long time. It used fresh, grated carrots [...]
Pumpkin Mango Soup with Chopped Walnuts
We enjoyed this creamy smooth soup on a cold winter’s day. It has a lovely sweet mild flavor and is full of vitamins. Serving Size: 4 Ingredients: 1 medium pumpkin or winter squash (e.g. Hokkaido) 1 mango 2 tablespoons oil pinch cayenne 1/2 teaspoon cinnamon 3 cups vegetable bouillon salt and pepper to taste nutmeg [...]
