Vegetable Pho
Source: Food52, August 18, 2013IngredientsBroth2 shallots, charred in a hot pan3 inch piece of ginger, charred in a hot pan1 stem lemongrass, smashed with the back of knife1 ounce [...]
Sweet Potatoes with Pecans and Goat Cheese
Source: Smitten Kitchen, November 15, 2010Ingredients1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins4 tablespoons olive oil, divided1/4 cup toasted and cooled [...]
Garlic and Potato Soup
Source: In Fine Balance, December 16, 2012IngredientsA small amount of olive oil to sauté the vegetables1 small yellow onion, peeled and chopped1 small carrot, peeled [...]
Spicy Vegetable Soup with Black Beans
Source: Jennifer Raymond, for the Physicians Committee for Responsible MedicineIngredients1 medium onion, chopped 4 large garlic cloves, minced 1/2 cup red wine, vegetable stock, or water 1 28-ounce can crushed [...]
Egg Salad with Pickled Celery and Coarse Dijon
Source: Smitten Kitchen, February 5, 2013Ingredients1/4 cup white wine vinegar1/4 cup water2 teaspoons Kosher salt 1 1/2 teaspoons granulated sugar2 stalks celery, trimmed, diced tiny4 large [...]
Poblano Cornbread Stuffing
Source: Love and LemonsIngredientsfor the stuffing:1 batch of cornbread, coarsely crumbled2 tablespoons olive oil1 medium yellow onion, chopped½ cup chopped carrots½ cup chopped celery¼ -1/3 [...]
Creamy Vegan Corn Chowder
Source: Love and LemonsIngredients1 tablespoon olive oil1 medium yellow onion, chopped3 cloves garlic, minced2 ribs celery, chopped1 yukon gold potato, chopped4 ears fresh sweet corn, [...]
Baked Tofu and Vegetable Egg Rolls
Source: Food52, November 3, 2013Ingredients1 ounce dried shiitake mushroomsBoiling water for soaking the mushrooms1 (6-oz) package baked (pressed) tofu, shredded or julienned4 celery stalks, shredded or finely diced1 medium [...]
Bean Soup with Cabbage, Winter Squash and Farro
Source: New York Times CookingIngredients1/2 lb borlotti or pinto beans(soaked for at least 6 hours in 1 quart of water)2 tbsp extra virgin olive oil1 [...]
Vegan Lentil Shepard’s Pie with Parsnip and Potato Mash
Source: Food52, October 17, 2012Ingredients2 1/2 lb (about 4 large) russet potatoes, peeled and quartered6 parsnips, peeled and roughly chopped 1 cup almond, soy, rice or [...]