This dish was mostly cooked up by my wife, Clare, who undoubtedly was inspired by some recipe she found online. It is pictured here with lentil bolognese, the combination of which makes a very tasty meal.
When many Americans (especially Midwesterners) hear “pasta salad”, they frequently think of some rich, slightly sweet salad with lots of mayonnaise, and maybe some cheese and boiled egg. This pasta salad is quite different. It is much more akin to a regular salad, with pasta instead of lettuce. While optional, I think that the fennel makes a very nice touch. Also, don’t skimp on the olives or the basil. And, because it’s vegan, you don’t have to worry about anyone getting food poisoning from eating your pasta salad that has been sitting out during a hot summer picnic.
This is the first recipe I would call all mine. One summer I had a few days at home between travels, and I wanted to use what was on hand. I think I came up with a very tasty combination. Originally it was more of a main dish, but it has evolved into a breakfast dish. It took me several years to discover how to get crispy potatoes. I finally learned that part of the key is to cook the potatoes by themselves. Adding vegetables adds too much water, and the potatoes get soggy.
Rice & Beans is a staple dish for many countries around the world, especially poorer countries. Apparently they figured out long before recent scientific affirmation that the combination of grains and legumes makes for a very healthy and tasty meal.
This recipe is based off a recipe from the Vegetarian Cooking, but I have modified it signficantly. It definitely ranks in my top five recipes. The picture pairs the bolognese with carrot apple walnut salad
I developed most of this recipe on my own, though the peanut sauce is largely taken from Very Vegetarian. It is a very quick, tasty, and healthy meal.
Barley used to be my favorite grain – until I discovered quinoa. Quinoa is a South American grain, once a staple of the Incas, rich in protein and minerals. The Incas referred to it as the “mother grain”. It is quite small and light, and has a very pleasant texture. You can find it most health food stores. So far in my life, everyone for whom I have made this dish had never had quinoa before, and everyone enjoyed it very much. Enjoy.
This recipe comes from the Vegetarian Starter Kit, which convinced me to go vegan. Be sure to use whole wheat pastry flour. Regular whole wheat flour produces a very dense flapjack.
This is my version of a very classic soup. It is very hearty, and contains just the right balance of vegetables, grains, and legumes. This is one of my favorite winter dishes.
This dish is a really great summer meal, since it involves no cooking. I suggest getting most of the vegetables at an Asian grocery if you can. They tend to be cheaper and fresher.