Characteristic: vegan
Cucumber, Watermelon Salad with Mint and Lime
This is such a simple, fresh and bright salad that could serve as a lovely ending to a summer meal. The cucumber, in the melon family itself, happily straddles the sweet/savory line here.... Read more »
Lemony Fennel Salad with Cilantro
As with most recipes in this Collection, this dish is a result of combining what I had on hand--sweet, tender young fennel, cilantro and scallions. It's simple, bright, crunchy and delicious and will complement most anything, particularly salmon or any grilled meat. You could also toss it with cooked grains or beans for a much heartier salad.
Quantities are just approximations so scale up or down based on what you have on hand and your taste, when it comes to the lemon juice. I like it nice and tart. You can also substitute parsley or dill for the cilantro or use a little mint, if that's what you have.... Read more »
Sweet and Sour Turnips and Carrots
Just a little honey and vinegar elevates this simple dish to something a bit special. Snap peas or green beans or radishes would be good in this preparation as well.... Read more »
Coconut Miso Broth with Spring Raab and Noodles
This is a delicious bowl of food. You can use broccolini or broccoli raab or any other raab you have. The tender turnip raab I've used here cook in the same time as the fresh ramen--2 minutes--which makes it extra simple to use the same pot of boiling water. If your greens and noodles have different cooking times just pay attention and set a timer for adding the quicker cooking item a bit after the first.
You can use soba noodles or rice noodles instead of the ramen here or even spaghetti. Feel free to spice it up with your favorite fresh hot chilis or chili sauce.
... Read more »
Gingery Tofu and Greens
Use any greens, such as broccoli raab, collards, mustard greens or any other leafy green or sprouting brassica you have. You can serve this as is, or over rice.... Read more »
Roasted Parsnips
So simple and so good. Make this with however many parsnips you have/need to use. They will get eaten, I promise.... Read more »
Vegetable Soup with Nettles
This is the simplest of soups and it can accommodate many a vegetable. You can fancy it up with bacon or chicken stock or top it with a little grated Parmesan or keep it simple. The nettles are lovely here but not essential and you can substitute spinach or water cress or mustard greens.... Read more »
Simple Braised Kohlrabi
Kohlrabi suffers from many a bad CSA joke. What to do with that, potentially very large, and slightly knobby looking thing? This dish is one solution, and a very delicious one. If you don't have vegetable or chicken stock, a little butter, salt and plain water will create a similarly tasty result. Make more or less of this depending on what you need/have on hand.... Read more »
Winter "Everything" Salad
This is really just a template for a hearty, beautiful wintry salad. I like to mix cooked vegetables and salad greens and this is one way to do it. In the winter I often cook vegetables in quantity and then use them throughout the week in a variety of ways. In this case I used cooked carrots and beets.
... Read more »
Cabbage and Celery Root Slaw with Orange Vinaigrette
This is such a bright and luscious wintry salad and you can adapt it to what you have on hand. You can just use cabbage or combine different kinds of cabbage, add or substitute some kale or just use celery root, add grated carrots, etc. The dressing will carry all variations.
... Read more »
10-Minute Red Curry Cabbage
You can use most any vegetable or combination of vegetables here and feel free to vary the curry paste. Put on the rice the minute you get home and be sitting down to dinner 20 minutes later. You can certainly fancy it up with chopped fresh cilantro or mint, lime juice, etc. but it is delicious just as is.
... Read more »
Brussels Sprouts with Miso and Sesame
This side dish comes together in 10 minutes. It's savory with a hint of sweetness and just delicious. I use shiro or white miso but you could try the slightly stronger red miso if that's what you have but use just a little less to start. And I'm sure this treatment would work well for broccoli and cauliflower or any combination of the three.... Read more »
Warm Kale and Sweet Potato Salad with Miso Dressing
This is colorful and delicious and fairly quick to make. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.
I've also included a peanut butter dressing variation, in case you don't have miso. Either version would be a lovely addition to the Thanksgiving table.
... Read more »
Roasted Delicata Squash and Kale Salad
Everyone seems to have a version of this dish. I threw this one together on the fly because as per usual in the winter months I had a delicata squash in the fruit bowl and a bunch of kale in the fridge. You can also use any roasted winter squash you'd like. And use whatever toasted nuts or seeds you have on hand. I've had Tamari almonds around of late and they are a quick, easy contribution to many salads.
... Read more »
Brussels Sprouts and Potatoes with Cumin and Mustard Seeds
This is such a simple and delicious side dish and a perfectly nice dinner topped with an egg or two.
... Read more »
Radicchio and Celery Root Remoulade with Parsley and Walnuts
This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »
Braised Kale with Miso
This is a luscious and simple dish, suitable to most any robust leafy green like collards or chard.... Read more »
Tomato, Chard and Peanut Stew
This comes together quickly and is rich (though vegan), and fragrant and suitable for many different leafy greens--mustard greens, collards, kale or turnip greens. You could substitute chickpeas for the potatoes or sweet potatoes.... Read more »
Pasta Fagioli (Bean and Pasta Stew)
This is a classic Tuscan dish that is made with simple ingredients and is more than the sum of its parts if you have good, home-cooked beans, fresh herbs and good olive oil. Classically it's made with borlotti (cranberry-like) beans but pinto beans work well as do any creamy bean so feel free to substitute other varieties. And small, stout tubetti (little tubes) are a more typical pasta but use whatever small-ish, stout pasta you have. Pasta fagioli often include a bit of tomato so by all means add 1/2 cup canned tomatoes or a few roasted ones if you have them.
... Read more »
Squash Stuffed with Red Chile Black Beans
Perfectly tender, sweet winter squash stuffed with a savory filling is a lovely meal in one. Acorn squash works beautifully as does Sweet Dumpling or Jester or any small-ish squash with a nice cavity but enough flesh to make a sturdy shell. Adapt the filling to suite your taste and what you have on hand as well. Use any kind of cooked grain (or no grain and more beans), different spices, cheeses (no cheese, see above right) and herbs.
... Read more »
