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Leaf vegetables

Vegan Kale and Walnut Pesto

Vegan Kale and Walnut Pesto

I think this is my new favorite pesto as it is so flavorful. We have really enjoyed this pesto with grissini, drizzled over roasted root vegetables, as filling for ravioli and as the sauce for our Friday night pizza. Yield: 2 cups Ingredients: 4-6 cups kale, cleaned and chopped 1 cup walnuts 3-4 cloves garlic, minced [...]


Review: Aunt Mary’s Tailgating Coleslaw

Tailgating Coleslaw

Amy of the Your Southern Peach blog has posted a delicious coleslaw recipe from her aunt Mary. Being a Southern Peach myself, I am always drawn to recipe blogs from others born and raised in the South. Even though as a vegan, there are many recipes that need to be adapted, this was not one.  It [...]


Okonomiyaki – Japanese Cabbage Pacakes

Okonomiyaki - Japanese Cabbage Pacakes

This is a very popular Japanese recipe. It’s rather like coleslaw pancake. It is delicious with the few special sauces on top. We enjoyed it as a main meal at lunch, but it would also be a great snack whenever you are hungry. Yield: 6 large pancakes Ingredients: for the pancakes: 4 cups cabbage, finely [...]


Beets and Red Cabbage On Pasta

Beets and Red Cabbage on Pasta

This is a very tasty meal, we quite enjoyed it. It would be pretty for Valentine’s Day or be great on any other day as well. Serving Size: 4 Ingredients: for the pasta: 3 cups spirelli pasta 3 beets, peeled and cubed 1/2 small red cabbage, thinly shredded 1 large red onion, thinly sliced 2 [...]


Spinach Gnocchi with Mushroom Sauce

Spinach gnocchi

Spinach and mushrooms are a really lovely combination. We were very pleased with these spinach gnocchi as they used the raw spinach to make the gnocchi. Then the gnocchi were cooked as usual. The mushrooms sauce was delicious. Served in small portions it would be a lovely appetiser for a holiday meal, or with full [...]


Purple Potato and Leek Soup

Purple Potato and Leek Soup

We love the flavor of purple potatoes. They are so rich and earthy. Serving Size: 4 Ingredients: 1 & 1/2 lb. purple potatoes, peeled and sliced 1 leek, white parts only 2 garlic cloves minced 1 tablespoon olive oil 1 tablespoon vegan margarine 3/4 cup dry white wine 4-6 cups vegetable bouillon 1/2 teaspoon salt [...]


Red Cabbage Slaw with Orange Tahini Dressing

Red cabbage slaw with carrots, apples and walnuts

This colorful salad is delicious. We enjoyed it as a lunch, but it would be great at any meal, even special holiday meals. Serving Size: 4 Ingredients: for the salad: 1 head red cabbage, thinly sliced 1 large red onion, thinly sliced 1-2 medium carrots, peeled and julienned (cut as matchsticks) 1-2 organic apples, cored [...]


Parsnip, Leek and Apple Soup

Parsnip apple and leek soup - Click here to license this image from Stocksy

As the weather begins to cool, we enjoy more soups. This parsnip, leek and apple combination really tasted good today and we will enjoy it more often over the winter as our parsnips come into season. Serving Size: 4 Ingredients: 2 tablespoons olive oil 2 large leeks, cleaned and white and light green parts sliced [...]


Roasted Brussels Sprouts with Pears and Red Onions and Balsamic Vinegar Sauce

Roasted Brussels Sprouts with Pears and Red Onions - Click here to license this image

This is a delicious side dish that would grace any holiday table or is wonderful any time of the year. Serving Size: 4 Ingredients: 2 lbs. Brussels sprouts, trimmed and halved 2 ripe pears, peeled and cut into bite sized pieces 3 large red onions, peeled and cut in eighths 3 tablespoons olive oil salt [...]


Stew with Cabbage, Red Potatoes and Vegan Wursts

Stew with Cabbage, Red Potatoes and Vegan Wursts - Click here to license this image from Stocksy

This meal tastes great with some spicy mustard and whole grain bread. Serving Size: 4 Ingredients: 1 lb. shredded cabbage 8-9 red “new” potatoes, cleaned and cut in bite-sized chunks 4 green onions thinly sliced 1 tablespoon oil 1 12-14 ounce package vegan wursts 1/4-1/2 teaspoon fresh thyme leaves 1 quart vegetable stock salt ad [...]


Vegan Mushrooms Rockefeller

Vegan Mushrooms Rockefeller - Click here to license this image from Stocksy

This is an elegant and filling recipe that is great for a special occasion or anytime you can get portobello mushrooms. Serving Size: 4 Ingredients: 4 large portobello mushrooms 1 package frozen chopped spinach, thawed and drained 1 onion, chopped 1/2 cup soy yogurt 1/4 cup nutritional yeast 1 clove garlic, minced salt and pepper [...]


Pea and Rice Salad with Spinach Cilantro Pesto

Pea and Rice Salad with Spinach Cilantro Pesto

We’ve always enjoyed pea and rice salads, but made this one as a new variation. It was very tasty with the spinach and cilantro pesto. Serving Size: 4 Ingredients: 2 cups frozen peas, thawed 2 cups cooked rice 2-3 spring onion, finely sliced for the pesto: 2 cups spinach washed and lightly steamed 1 bunch [...]


Belgian Endive, Apple, Pineapple and Walnut Salad

Belgian Endive, Apple, Pineapple and Walnut Salad

Belgian endive are now in season and we are looking forward to sharing a lot of new recipes with you. This tasty salad is very easy to make. The pineapple and apples offset the sometimes bitter flavor of the endive and all of the ingredients offer a great crunchiness. Serving Size: 4 Ingredients: 4 Belgian [...]


Baja Tofu Tacos

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

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

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

Giant Beans with Winter 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

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

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

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

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

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

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

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 [...]