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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
Romanesco, Red Rice and A Coriander Pesto Sauce
What a tasty meal this was. The combination of the rice with the romanesco and the sauce was really a treat. Serving Size: 4 Ingredients: 1 cup red rice 1 tablespoon oil 3 cups water and a bit of salt for the water 3 cups Romanesco broccoli florets 12 ounces tofu 1 tablespoon of oil [...]
Sweet & Spicy Cauliflower with Tofu Pieces
Cauliflower with a sweet & spicy sauce and fried tofu pieces is a very nice way to enjoy cauliflower. Serving Size: 4 Ingredients: 1 & 1/2 cups rice 3 cups water pinch salt 1 block tofu (about 13-16 ounces) 2 tablespoons oil to fry the tofu 1 medium cauliflower 1 leek 1 red chili pepper [...]
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 [...]
Fig and Artichoke Bites with Soy Cheddar
A quick and easy vegan finger food that tastes delicious while still being light. Yield: 12 bites Ingredients: 12 small pastry (pie) bites formed as shells 1/4 cup fig jam 3-4 artichoke hearts, sliced 1 ounce soy cheddar sliced in small pieces greens as garnish, we used lemon verbena Directions: We used pre-made vegan pastry [...]
Mimo’s Mediterranean Pizza
Our friend Mimo had this Pizza this week at a party and we just had to make a vegan version of it tonight. The grilled vegetables make a delicious and filling pizza. Yield: 2 pizzas Ingredients: for the pizza dough: 3 cups flour 1 pkg. yeast 1 tablespoon olive oil pinch salt 1 teaspoon sugar [...]
Cauliflower and Leek Risotto
This made a very nice supper. It was filling yet, not heavy and full of flavor. Ingredients: 1 large leek, trimmed, cleaned and sliced in ringlets 1/2 yellow bell pepper, cut in small pieces 1/2 head cauliflower, cut in florets 2-1/2 cups vegetable bouillon 2 tablespoons vegetable oil 1 cup Arborio rice 1/4 cup nutritional [...]
Broccoli Gratin with Apples and Onions
This casserole is really a winner. Apples and onions are great together, with the broccoli and the vegan Hollandaise sauce, this casserole comes together to be a really nice side dish. Serving Size: 4 Ingredients: 1 large broccoli, cut in florets (3-4 cups) 2 apples, cleaned, cored and sliced 2 large onions, sliced in rings [...]
Broccoli Sunflower Seed Soup
What a nice soup this is. We left it on the thick side. Today is cold and rainy, this lovely soup really made a great lunch. Serving Size: 4 Ingredients: 1 lb. broccoli 1 1/2 tablespoons olive oil 1/2 onion 1 celery stalk 1/4 cup sunflower kernels (plus extra for garnish) pinch of crushed red [...]
Roasted Winter Veggies with 2 Special Sauces
The combination of these winter vegetables particularly with the two sauces was really delicious. We enjoyed roasted carrots, red skinned potatoes, cauliflower, parsnips and pumpkin. With the very special sauces of vegan creamed spinach and English piccalilli (that’s pickled vegetables with mustard and turmeric). What a interesting and tasty combination they each made! Serving Size: [...]
Tomato Artichoke Soup
This is a very quick and easy soup to make. We enjoyed it on a cold winter’s day. Serving Size: 4 Ingredients: 1 can (28 ounce) tomatoes 1 can (15 ounce) water packed artichoke hearts 1 onion, chopped. 2 tablespoons oil 1 clove garlic, minced 3 bay leaves splash lemon juice 1 cup water freshly [...]
Review: Curried Cauliflower Salad with Currants and Pine Nuts
The recipe for Curried Cauliflower Salad with Currents and Pine Nuts was created by Cat Cora and can be found in the cookbook Great Chefs Cook Vegan by Linda Long. This book includes three or four-course vegan meals from 25 famous chefs. This salad is delicious, lightly crunchy, and slightly sweet, with mild curry. I [...]
Artichoke Soup
If you like artichokes, you’ll really enjoy this soup. Our artichokes in the garden have begin to come into season now and this soup is a nice way to enjoy them. Ingredients: 6 artichokes 2 tablespoons lemon juice 1 teaspoon salt 1 bay leaf 1 medium potato, peeled 1 tablespoon olive oil 1 clove garlic, [...]
Cauliflower and Sweet Yellow Bell Pepper Soup
This tasty soup is quick and easy to make. We enjoyed it for lunch, even on a very warm summer day. License this image Serving Size: 4 Ingredients: 1 tablespoon olive oil 1 sweet onion, chopped 4 cups vegetable bouillon 1 small head cauliflower, cut into florets 2 fresh yellow bell peppers, de-seeded and chopped [...]
Fava beans marinated with artichoke hearts and olives
This was a really tasty appetizer or meze as it is known in Greece. License this image We harvested fresh fava beans today and were happy to find a new recipe to enjoy these tasty beans. This is a very easy to make recipe and tastes wonderful. We hope you give it a try. If [...]
Review: Caramelized cauliflower and chocolate jelly
Khymos is is a website dedicated to molecular gastronomy and the science of cooking. The site and blog features unusual food combinations, that taste really good together. This time we were surprised to see a recipe that happened to be vegan, so we tried it: Caramelized cauliflower and chocolate jelly It was very tasty indeed, [...]
White Pizza with Artichokes, Asparagus and Green Olives
This was a really tasty vegan pizza. I think its our new favorite. Ingredients: for the pizza dough: 3 cups flour 1 pkg. yeast 1 Tbs. olive oil salt 1 tsp. sugar 1 cup warm water for the white sauce: 1 & 1/2 cups plain soy yogurt 2 tsp. vegetable bouillon powder 2 Tbs. nutritional [...]
Review: Spiced rice with lentils and cauliflower
This was a really great meal. It was easy to make vegan, just by using soy yogurt. It’s basically a korma curry which is very tasty, and we used home made rhubarb chutney. The recipe makes a lot so we will be enjoying a nice meal of left overs sometime this week.
