These are not large servings so if you are hungry eat two. You can also serve this with rice or pasta to add more substance.
Category Archives: vegan
Waffles: vegan or vegetarian
No need to add extra butter to these. I like then with jam and Jake prefers maple syrup. Any way you like, they are pretty yummy.
Spinach goma-ae: vegan
Traditionally it calls for you to crush your own sesame seeds, but why do that when there is tahini available?
Coconut bread: vegetarian (or vegan)
This bread comes out of the oven with a soft chewy inside and a soft crust. It’s so temping to eat as soon as you take it out of the pan. So go for it.
Rice and peas: vegan
This dish is perfect on a cool weather day, it’s hearty and you get a lot in one serving.
Spanish rice: vegan
I learned how to make this recipe in home-economics class in high school and it has continued to be a favorite since. I do vary ingredients and I have to admit the original recipe was made with ground beef instead of beans.
Zucchini caponata: vegan
I had extra zucchini this week and was tired of my other methods to cook it, so i thought, why not make what is traditionally eggplant, using zucchini? And it worked.
Easy tomato soup: vegetarian
The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
Fennel, beans, and greens soup: vegan
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
Pesto: vegetarian or vegan
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.
Drawn to Food 