All recipes » Side dishes » Vegan
Gingered carrots by Brett Ede
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6 votes
12336 views
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Funghi trifolati ("Truffled" mushrooms) by Frank FarielloThis is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy: |
3 votes
6438 views
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Kangkung Tumis by Veronica LuciaA super easy stir fry kangkung recipe. |
1 vote
7363 views
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Nasi Tahu Margarin by Veronica LuciaIn bahasa Indonesia, nasi means rice, tahu means tofu, while margarin is margarine. I'm using traditional yellow tofu, which has turmeric aroma and a little salty flavour. This is super easy vegan fried rice recipe. |
1 vote
3285 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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Stuffed pumpkin – Baked vegetables by Cooking JourneyStuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner! |
1 vote
2178 views
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Fagiolini in umido (Green beans in tomato sauce) by Frank FarielloWhile Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday vegetarian' or anything of that sort. It was just the way that she grew up eating in a… |
3 votes
7795 views
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Zucchini Split Pea Soup by Roxana GreenGirl
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2 votes
2150 views
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Pickled peppers by Gourmandelle LifestyleBlogAutumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too. |
2 votes
4752 views
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Ready to eat Mango Pickle by Lourdes PrincyThe mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done! |
1 vote
3134 views
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Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi
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1 vote
4555 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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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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Vegan Carrot Noodles by JenniferI love this dish, it really fixed my craving for a warm comforting bowl of pasta. You could also make it with curry. The possibilities are endless. It's also delicious served cold. |
1 vote
3251 views
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