Category Archive: Vegan

Stalk Right There: Make a Salad!

Last night, as I was chopping broccoli florets for a stir fry, I remembered a recipe I’d seen in my copy of Dirt Candy, a vegetarian cook-comic book, for “Broccoli Carpaccio,” a salad… Continue reading

Rice Plate

“Rice plate” is a dinner staple in my kitchen. It’s relatively inexpensive and easy to prepare. Sam and I eat some version of it about once a week. It always includes brown rice,… Continue reading

Asparagus Ribbon Salad

Spring is finally here! I decided to celebrate with this simple raw salad. Asparagus Ribbon Salad The dressing is part Mediterranean, part Japanese. Feel free to substitute rice vinegar for the lemon juice,… Continue reading

Dairy-Free but Still Decadent: Butternut Squash and Kale Lasagna

As soon as I made my butternut squash soup last week, I knew that it was destined for greater things. As a soup it was gratifying– creamy and hearty, yet healthy, but combined… Continue reading

Heart of Palm Cakes with Jicama Slaw

I love heart of palm, and I recently learned that it is commonly used as a substitution for crab in vegetarian and vegan restaurants. So I decided to try make these cakes, substituting… Continue reading

Here’s to a Happy and Healthy New Year: Edamame and Black Bean Stuffed Peppers

Like so many people, on January 1st, I vowed to make 2013 a healthy year. But I still want it to be flavorful. I love food. “Butter” was one of my first words.… Continue reading

Japanese Inspired Vegetable Soup

I’ve finally gotten over my cold, but unfortunately passed it on to Sam, so we’re still eating lots of soup, convinced of its healing properties. Last night I made a Japanese-inspired vegetable soup.… Continue reading

Pumpkin Risotto Pancake

The other night I made a pumpkin risotto for dinner. Leftover risotto is disappointing if reheated as-is, so I decided to turn the leftovers into a large risotto pancake. I used a couple… Continue reading

Pepita-Tomatillo Salsa

Last week I made tacos and a variety of salsas, including one made with roasted pepitas and tomatillos. The pepitas ¬†gave the salsa a slightly nutty flavor. It’s delicious with vegetables, fish, or… Continue reading

Jerusalem Artichokes: Not artichokes, not from Jerusalem

Last week, Sam and I were at the market searching for a vegetable to have with our dinner, and came across jerusalem artichokes. Also called sunchokes, their name is a bit of a… Continue reading