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 [...]
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 [...]
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 [...]
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 [...]
Winter Stir Fry with Cabbage and Brussels Sprouts
We really enjoyed this meal on a white winter’s night. It was very filling, yet not heavy. Serving Size: 4 Ingredients: 1 & 1/2 cups whole grain rice, uncooked 12 pounces Brussels sprouts 1 tablespoon cooking oil 1 tablespoon sambal ulek 2 teaspoons sesame oil 12 ounces cabbage, finely shredded 10 ounces spicy tofu pieces [...]
Review: Lemony wheat berries with roasted brussels sprouts
Kiersten of the Oh My Veggies food blog posted this delicious recipe a while ago. It looked so inviting that we just had to make it, and we were so glad we did. Wheat berries are the entire wheat kernel and cooked they can be eaten as a side dish instead of rice or corn. How delicious [...]
Gnocchi with Brussels Sprouts and Vegan Hot Dog Pieces
This is a great way to enjoy Brussels sprouts as a main meal. The combination with the tofu hot dogs and gnocchi was great. It was is very tasty meal. Serving Size: 4 Ingredients: 1 16 ounce package gnocchi 2 tablespoons vegan margarine 1 8 ounce package tofu hot dogs or wursts 12 ounces Brussels [...]
Escarole Soup with Great Northern Beans and Falafel Balls
This was a light, yet filling hearty soup. We really enjoyed yesterday. We have been growing escarole (broad-leaved endive) for the first time at the garden this year. It is a good salad to grow over the cold winter months. We’re looking forward to more recipes using this escarole. Serving Size: 4 Ingredients: 1 can/jar [...]
Review: Brussels Sprout and Grape Galette
We saw this recipe a while ago, and have been looking forward to making a vegan version of it. What a delicious meal this was! It’s very easy to make and adapt to being vegan. It merely took replacing the butter with vegan margarine, the sour cream was replaced with soy cream and using vegan [...]
Roasted Fall Veggie Bruschetta with Kale, Sage and Chive Pesto
This is a really delicious pesto and also a good dip for veggies. We will have the rest of it tonight with home-made crackers and black radish chips. Yield: 12-16 slices Ingredients: 3 cups fresh kale, washed and chopped 8-9 fresh sage leaves, washed and chopped small bunch of chives, washed and chopped 2-3 cloves [...]
Vegan Pasta with Squash and Spinach
This makes a delicious main meal or side dish. Our favorite squash is the red kuri squash, so we use it most of the time. However, butternut squash or other pumpkins will work well with this as well. Serving Size: 4 Ingredients: 16 ounces spirals, bow ties or penne 2 tablespoons olive oil 12-16 ounces [...]
Red Cabbage Stamppot
A stamppot (mash pot) like this is a traditional Dutch fall and winter dish. It makes a very useful and tasty side dish for many main meals. Serving Size: 4 Ingredients: 1 & 1/2 pounds potatoes 1 medium small red cabbage 1 small red onion 2 apples 2 tablespoons oil 2 bay leaves dash cinnamon [...]
Fennel, Pear and Walnut Salad with Soy Cheese
Pears and fennel are a lovely combination together. We enjoyed this light, crispy salad this evening. It was especially nice with the soy cheese, and the ground fennel seeds in the dressing. Serving Size: 4 Ingredients: 1 fennel bulb, thinly sliced or shaved 2 pears, thinly sliced or shaved 1/3 cup walnuts, chopped and toasted [...]
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 [...]
Beet and Pear Salad on Watercress
This was a lovely salad. Beets and pears go really nicely together and the poppyseed dressing is great. Serving Size: 4 Ingredients: for the salad: 2 large beets pinch of salt 2-3 ripe pears 1 ounce soy cheese for the poppyseed dressing: 3 tablespoons white wine, raspberry or white balsamic vinegar 2 tablespoons olive oil [...]
Vegan Spinach Balls with Pesto Sauce
This was a very nice diner that we enjoyed last night. Serving Size: 4 Ingredients: for the spinach balls: 4 slices day old bread 16 ounce package fresh spinach, washed 1 tablespoon oil 1 large or 2 medium onions, chopped 2-3 cloves garlic 1 teaspoon dried thyme 1 teaspoon dill 1 teaspoon salt 1/2 teaspoon [...]
Pears On Watercress and Soy Cheese with Poppy Seed Dressing
Some varieties of pears are coming into season now, so we took the chance to enjoy this lovely salad. It is a delicious mixture of flavors with the sweet pears, the piquant soy cheese and watercress. The poppy seed dressing brings it all together. Serving Size: 4 Ingredients: for the salad: 4 ripe pears 4 [...]
Scrambled Tofu and Spinach stuffed Tomatoes
This was a tasty, filling diner we had tonight. It’s easy to make and quite a satisfying dish. Serving Size: 4 Yield: 8 stuffed tomatoes Ingredients: 3 tablespoons olive oil 1 bell pepper, seeded and chopped 1 onion, chopped 2 cups spinach, washed and chopped 1 teaspoon red chili flakes to taste salt and pepper [...]
Stuffed Cabbage Rolls
This traditional meal is nutritious and filling but also very tasty. It is a good meal for fall, winter and spring. Yield: 10 cabbage rolls Ingredients: 2 tablespoons vegetable oil 1 cup chopped yellow onion 1 medium head green cabbage 1 cup TVP• 1/2 cup cooked rice 1/4 cup raisins 3/4 teaspoon salt 1 teaspoon [...]
Review: Sergei Svetloff’s Authentic Russian Borscht (Borsch, Borshch) Cabbage Beet Soup
We really enjoyed this delicious vegetarian Borscht soup for supper tonight. It’s been a chilly, rainy day, so I decided this soup would be perfect. It’s very healthy, full of delicious ingredients, and quite easy to make. It was a very filling soup, especially with whole gain bread. We were quite happy with this vegetarian [...]
Spinach Mushroom Risotto with Sun-dried Tomatoes
The classic combination of mushrooms and spinach is always a winner. This is a great Mediterranean meal that is quick and easy to make. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 cups crimini (chestnut) mushrooms, sliced 1 clove garlic, minced 8 sun-dried tomatoes, chopped 1 cup risotto rice (Arborio) 2 [...]
