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.