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 [...]
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 [...]
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: 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 [...]
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 [...]
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 [...]
Tropical Sauerkraut Salad with Mango and Avocado
This is a delicious salad combining the flavors of fall and summer. The sauerkraut is really lovely with the mango, avocado and apple. Serving Size: 4 Ingredients: 18 ounces sauerkraut 1/2 sweet red bell pepper 1 red chili pepper 1-2 fresh sweet apples 3 tablespoons olive oil 1 ripe mango 1 ripe avocado 2 limes [...]
Breaded Tempeh Schnitzel with Braised Red Cabbage and Pears
This is a very nice fall or winter meal. It’s an adaptation of a traditional German meal. Serving Size: 4 Ingredients: for the red cabbage: 1 small head red cabbage approx. 1 pound, finely shredded 2 ripe pears, pealed and cut into chunks 1 small knob fresh ginger 1 & 1/2 cups vegetable bouillon 3 [...]
Carrot, Fennel and Orange Soup
This is a lovely soup, mild yet flavorful with a lovely creamy consistency and a bright color. Yield: 4 servings Ingredients: 1 small fennel bulb, cleaned and sliced 2 tablespoons oil 4 cups carrots, peeled and sliced 1-2 tablespoons fennel seeds, ground 1 clove garlic, minced 4 cups water salt and pepper 1/2 cup fresh [...]
Pineapple Tempeh Salad
This main meal salad tastes great on a hot summer’s evening. It is filling, but not heavy and delicious with the fresh pineapple. Serving Size: 4 Ingredients: 1 block tempeh (about 1 pound) 1 teaspoon dried basil 1 tablespoon Dijon mustard 1 tablespoon olive oil 1/4 cup fresh lime juice 1/4 cup fresh tangerine or [...]
Review: Asparagus, Edamame, Beans and Fennel with Lemon-Chive Dressing
We had seen this inviting salad on the Tastespoting Blog. It looked so nice, we just had to give it a try. The recipe is from the new cookbook “Salad as a Meal – Healthy Main-Dish Salads for Every Season” by Patricia Wells (William Morrow Cookbooks, 2011). Of course, we adapted the salad dressing to [...]
Fresh Spinach and Vegan Ricotta Crespelle
This was a very special meal we enjoyed last night. Crespelle are the Italian equivalent of French crepes. It may seem like a lot of trouble, but it is well worth it. Yield: 8 generous crespelle Ingredients: for the crespelle: 1 cup soy milk 1&1//3 cup water 1/2 cup vegan margarine, melted 2 cups flour [...]
Blue Uncheese
This is an amazing cheese alternative. It’s made from millet, of course with other ingredients as well. It really tasted as we remembered blue cheese to taste like. We enjoyed it with lovely vegan crackers and some fresh grapes. Yield: 1 & 1/2 cups Ingredients: 1/4 cup cashew nuts, chopped 1 cup millet, cooked (from [...]
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, [...]
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 [...]
Review: Easy Mushroom-Spinach Curry
Yum yum, this dinner was really great. We found the recipe over at Holy Cow! Vegan Recipes. Vaishali has created a delicious meal here. Basically the recipe is quick and simple to make, the only tricky part is having the ingredients to make the sambar curry powder. We enjoyed the meal over white rice. This [...]
Vegan Watercress Tea Sandwiches
A classic British favorite for high tea and picnics, made vegan. Yield: 6-8 Ingredients: 1 cup Vegan Cream Cheese (e.g. Tofutti) small bunch chive, chopped water to thin the cream cheese small pinch salt and freshly ground black pepper large bunch watercress, washed 1/2 cucumber slices of wholewheat bread Directions: Mix the Tofutti with a [...]
Review: Watercress soup with pear
This is a lovely soup. Su and her partner have created a relatively new cooking blog. Not vegan or vegetarian, but this soup did happen to be vegan (except for the garnish). We were happy to find it and give it a try. We of course adapted the recipe it by using smoked tofu as [...]
Review: Borscht Dip with Belgian Endive
We really enjoyed this nice fresh recipe from the The Diabetes Dtour Diet Cookbook. We ate it as an appetizer before our main meal. We did a few adjustments to make it vegan. We used plain soy yogurt in place of the no fat yogurt and did not add any dry milk solids. It made [...]
Belgian Endive with Guacamole and Tomatoes
Belgian endive offers a great way to enjoy fresh greens over the winter. Tonight we enjoyed them with avocado and tomatoes. Serving Size: 4 Ingredients: 2-3 Belgian endives 2 tomatoes for the guacamole: 3 avocados 1 tbs. olive oil 2-3 tbs. lemon juice 1-2 cloves garlic, minced salt and pepper Tabasco or cayenne pepper Directions: [...]
