All recipes » Side dishes » Vegan
Succotash - No Limas by Rich HDo you like the thought of succotash but have a hard time with the limas? Some people do. I personally love limas but I think this update really works. And it's delicious too! |
2 votes
2351 views
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Stout Hearted Onion Rings with Blue Cheese Dip by Peter BrownSaw this on a local internet blog , sounded good so added a few twists and here we are Enjoy |
1 vote
4072 views
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Kamui Den Cold Asparagus Salad by The Dusty BakerThis simple recipe replicates the dish that was recently hailed as "the best asparagus I've ever had". Flash-boiling with extra salt and tossing in a simple sauce makes all the difference. |
1 vote
1523 views
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Lemon Dill Couscous by Linda GeeChoose quantities according to number of people being served - based on box directions. Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice |
1 vote
1658 views
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Burdock Root from the Farmers Market at Union Square by Karen SchuldMy friend Keiko, from Tokyo, introduced me to burdock root, a slender brown root vegetable that is common in Japanese cuisine. This week, i was happy to find this vegetable at the farmer's market at Union Square. The root has a nutty sweet flavor with a crunch texture that tastes perfect with a bowl of rice and a glass of hot Saki. |
1 vote
2122 views
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Crumbled Tempeh by John SpottiswoodOk, for anyone familiar with tempeh this is a super basic recipe. But if you haven't cooked it before, and want a simple, delicious, and flexible way to prepare it, then this is a great place to start. Mark Bittman as this as one of his basic recipes in his How to Cook Everything Vegetarian cookbook. Serve it on a salad, over… |
4 votes
6293 views
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Ginger carrots by Brett Ede
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1 vote
4081 views
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Homemade Ricotta Cheese by kristyIt's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly. |
1 vote
2451 views
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Zucchini Split Pea Soup by Roxana GreenGirl
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2 votes
2150 views
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Patty Pan Salad by Lisa FaleyOne of the wonderful things for me about eating raw food is that if you are used to eating these foods cooked….the texture is such a nice surprise! Even better – the nutrients and goodness are all left intact. Awesome! Try this out, you are sure to love it! My kids (6 and 8 years old) gobbled it up! |
1 vote
5241 views
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Vegetable Rosti by Lisa FaleyTraditionally a Swiss farmer’s breakfast and made strictly with potatoes, this dish is now mostly served as a side and can include many other ingredients. I had carrots and squash on hand and wanted something less starchy than strictly potatoes. Here is my updated version. The addition of squash makes it taste a little sweet. The… |
1 vote
2686 views
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Bye Bye Blues, A Quick And Spicy Bean Dish by kathy goriI have a small confession to make. I love trick vegetables. You know what I'm talking about, the orange cauliflower, the red squash, the black garlic. So you can imagine my surprise and delight when the gang at Lunita Farm showed me a basket of dark purple green beans at the Saturday Farmers Market. I'd never seen anything like… |
1 vote
2762 views
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Gingered carrots by Brett Ede
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6 votes
12336 views
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Baked Rice by JeneferTasty, easy rice done in the oven. |
1 vote
2205 views
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Asparagus with fresh grape relish by Brett Ede
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1 vote
2466 views
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