Polenta con Fungi Porcini
I believe mushrooms are truly a gift from nature and they are precious to the vegetarian cook, with their earthy robust flavors and meaty texture. Fresh wild mushrooms are sometimes difficult to find and fresh porcini nearly impossible. While some of you may be wary of dried mushrooms, after trying this recipe, you’ll realize how …
Asparagus Grilled with Lime
This recipe is both easy and elegant and if you’ve never tried grilling these tasty spears, now’s the time! Gorgeous stalks of fresh asparagus are blanched, then grilled and dressed with lime juice. Heavenly! Serves 4 Ingredients: Good-sized bunch of fresh asparagus stalks, preferably the thicker type suitable for grilling Coarse kosher salt Freshly ground …
Cashew Cream Spread
1-2 cloves garlic, coarsely chopped 1/3 c. cashew nut butter 2 T. white or red miso Water 2 t. olive oil In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to …
Curried Unchicken Salad
Savory and sweet are my favorite combination and this curried sandwich filling made with Quorn roast and sweet green grapes is a surefire crowd pleaser! This is just right served on lettuce boats or tucked into pita bread or a lovely wholegrain French baguette. For a Delicious twist, substitute your favorite fruit for the grapes. …
Edamame Apple Salad
Typically soybeans in their dried form must be cooked at length in order to become digestible. But edamame (or green soybeans) are harvested at the peak of ripeness, which makes them soft, chewy and ready to eat in just minutes. The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. …
Chickpea and Leek soup with Parsley
This soup recipe is ridiculously easy and just as satisfying. Chickpeas are one of our all time favorite foods and they’re packed with nutrition, boasting high levels of protein, calcium, minerals, and fiber. Chickpeas (aka garbanzo beans) are a part of many different world cuisines and should find their way into your weekly menu. For …
Potato Sage Pizza
This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca. Serves 4 Ingredients: 1 lb. prepared pizza dough 3 medium baking potatoes, cooked until fork tender and sliced fairly thin 1/4 …
Roasted Eggplant Cannelloni
Roasted Eggplant Cannelloni These are so light and delicious you won’t believe they’re good for you. The roasted eggplant adds a wonderful, smooth flavor to the filling and using the no boil noodles keeps them slim and small. Béchamel sauce is very traditional in Italy with cannelloni or lasagna and you will likely have leftover …
Pasta Bolognese
Ragu Alla Bolognese is a rich and creamy tomato-based sauce, typically made with a variety of meats, heavy cream, wine and beef broth. I was surprised how easy a task it was to translate this dish to a lighter meatless version. As with many recipes that contain meat, it is actually the supporting “cast members” …
Parsley Tofu
Parsley Tofu This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become …
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