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Inflorescence vegetables

Lentil Salad with Pumpkin and Romanesco

Lentil Salad with Pumpkin and Romanesco

This is a delicious salad. We enjoyed the salad as a main lunch meal for two. It would also make a great salad for four or even a side dish. Serving Size: 2 Ingredients: 1 cup brown lentils 1 medium carrot, peeled and cut in small cubes 1 small onion, cut in small cubes 1 [...]


Asparagus with Saffron Sauce and Edible Flower Garnish

Green asparagus with a saffron sauce and edible flowers

We enjoyed this very special recipe as a salad last weekend. It would also make a lovely appetizer or side dish. Serving Size: 2 Ingredients: 1 lb. fresh asparagus, woody ends trimmed off 1 ½ cups soy yogurt ½ vegetable bouillon cube, crumbled ⅛-¼ cup white wine few threads saffron or a small pinch of [...]


Springtime Zucchini Tart with Edible Flower Garnish

Springtime Zucchini Tart with Edible Flower Garnish

We enjoyed this lovely tart today for lunch. It would make a lovely brunch or special occasion meal. It would be then important to double or triple the recipe. Serving Size: 1 Ingredients: 4 sheets frozen vegan puff pastry, thawed 1 small zucchini, very thinly shaved 1/2 cup vegan cheese sauce 4-5 ounces spicy tofu [...]


Review: Healthy Vegan Asian Broccoli Salad

Asian Broccoli Salad

What a great salad this is on Earth Day. We found it at Fo Reals Life. It particularly makes are really good winter salad, giving lots of roughage that we don’t often get over the winter months. We used a few almond flakes as garnish instead of sesame, otherwise we followed the easy instructions of [...]


Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

This is a delicious and filling main meal. It is simple to make and does to require a lot of time in the kitchen to prepare. Serving Size: 4 Ingredients: 1 medium head cauliflower, cut into florets 1/2 lb. fresh mushrooms, sliced 2 tablespoons olive oil 2 cups soy yogurt 1/4 cup nutritional yeast 1 [...]


Farfalle with Roasted Cauliflower, Red Onions and Garlic

Farfalle with Roasted Cauliflower, Red Onions and Garlic

Cauliflower tastes so nice when it has been roasted in the oven and garlic becomes milder as well. We really enjoyed this diner and are looking forward to having it again. Serving Size: 4 Ingredients: 1 head of cauliflower, cut into florets 1 large red onion, peeled and cut into thin wedges 3-4 large cloves [...]


Cauliflower, Barley and Big Bean Salad

Cauliflower, Barley and Big Bean Salad - Click here to license this image

This is an awesome salad that we enjoyed last weekend when we had a small party with friends. It is healthy, hearty and flavorful. Ingredients: for the salad: 1 cup barley pinch salt 2 cups water 1/2 head cauliflower, cut in florets 1 15 ounce jar giant butter beans, drained and rinsed 2 scallions, sliced [...]


Marinated Summer Vegetables

Marinated summer vegetables

This is a very tasty way to use large zucchini, and some of your left over fresh vegetables. It’s great as an appetizer, and also along with sandwiches, or as finger food at a party. Serving Size: 6 Ingredients: carrots cauliflower zucchini artichokes black olives roasted red peppers oil and vinegar dressing Mixed Italian herbs [...]


Vegan Broccoli Quesadillas with Apricot-Carrot Sauce

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 [...]


Vegan Spinach Artichoke Soup

Vegan Spinach Artichoke Soup

This is a vegan soup version of that tasty and popular artichoke spinach dip. Serving Size: 4 Ingredients: 1/2 cup onions, finely chopped 3 garlic cloves minced 2 tablespoons olive oil 1 can artichoke hearts in water, drained and chopped 1/4 teaspoon thyme 1/4 cup all-purpose flour 1/2 cup dry white wine 4 cups vegetable [...]


Review: Roasted Cauliflower with Date Syrup

Roasted Cauliflower with Tahini and Date Syrup

We found this delicious recipe at the site of the Bon Appetit Magazine. Tahini and dates really blend well and bring out the lovely sweet nutty flavor of roasted cauliflower. If you can’t find date syrup, you can cut open a few dates, discard the seed, add a bit of hot water and whiz in [...]


Review: Chamomile Cloud Muffins

Chamomile Cloud Muffins

Ruby at the That’s so Vegan blog has come up with a delicious muffin that she has loosely adapted from a recipe by the Sweet Life. We further adapted the muffins to include gooseberries. Any berries would be nice, but our gooseberries are ripe right now so we used them. We also used our own [...]


Vegan Mac & Cheese with Broccoli and Peas

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: [...]


Strawberry Tofu Salad

Strawberry Tofu Salad

This is a delicious salad. The flavors are a very nice combination. The borage flowers are slightly spicy like pepper and go well with the sweet strawberries. The salad dressing is particularly nice on this salad, but goes well on others and makes a nice marinade. Serving Size: 4 Ingredients: for the dressing: 1 large [...]


Roasted Cauliflower On Rigatoni with Capers, Raisins and Saffron

Roasted Cauliflower on Rigatoni with Capers, Raisins and Saffron

This is a new favorite recipe of ours. The combination of capers and raisins comes from Sicily. We prefer roasting cauliflower to bring out the mild, sweet nutty flavor. So this recipe, first roasts the cauliflower then it is added to the saffron/garlic sauce. Serving Size: 4 Ingredients: 1 lb. whole wheat rigatoni 1 medium [...]


Macaroni with Broccoli & Peas

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 [...]


Broccoli Risotto with Red Lentils

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

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

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

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

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

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

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

Romanesco, Red Rice and Coriander 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 [...]