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Whether youāre vegan, vegetarian, or an omnivore, itās always essential to have a few quick-and-easy veggie side dishes in your repertoire ā like these yummy SautĆ©ed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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Whether you are vegan, vegetarian, or flexitarian, this gluten-free Bean & Corn Salad is a perfectly satisfying dish for these relentlessly hot days. It can be stand on its own as a colorful evening meal, or you can serve it as an enticing side dish. And oh, how delicious it will be accompanied by a tasty summer soup!
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As summer comes to an end, when there is an abundance of summer squash in your garden or neighborhood markets that must be enjoyedāyouāll want to try this yummy Stovetop Squash Casserole. Itās a guaranteed winner any time you want to make a quick-and-easy vegan or vegetarian side dish.
Prepping the vegetables for this casserole will be especially fast if you own a food processor. I purchased a bag of shredded organic broccoli-carrot slaw to serve as the casserole base, which made prepping even faster. Iād never thought of cooking slaw before, but it cooks rapidly and is an ideal complement to the summer squash.
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Itās summerāat least it feels like it after a week of 88 to 90 degree weather here in Raleigh, North Carolinaāso bring on the cool specialties like this Roasted Beet and Fennel Soup. Cool soups are a perfect way to refresh yourself when youāre over-heated.
Did you notice that I said ācoolā rather than āchilledā? Letās zoom in on that thought.
PrintHere’s an easy-to-make, completely satisfying vegan Black-Eyed Pea Salad. Quick, delicious and healthy to boot.
Black-eyed peas are especially appreciated by vegan and vegetarian cooks because the peas will be tender after boiling in about 30 minutes, unlike harder beans such as black beans and chick peas that take an hour or more to cook in a regular pot. With black-eyed peas you’ll have a protein-rich main dish that you can build a summer meal around with very little laborāa gift to the cook on a hot summer night.
If you’re too hungry to wait for the black-eyed peas to cool, no problem! This quintessential Southern food is equally appealing when eaten warm after it’s just been cooked. Once the salad is chilled, it’s an ideal dish to serve at your 4th of July picnic.
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Ask any Southerner how to start the new year in the most auspicious way, and they wonāt even blink before naming a bowl of Hoppinā John or some other version of peas and greensālike this vegetarian Black-Eyed Pea Soup with Collards! Serving such a dish on New Yearās Day is thought to bring good luck because long ago black-eyed peas reminded someone of coins. The greens are said to bring prosperity because greens are associated with green cash. If you enjoy food history, you can read more about this legend at Southern Living Ā and Epicurious.
My Black-Eyed Pea Soup is filling because of the generous proportion of peas, and it is made even more satisfying by the addition of butternut squash, a favorite winter vegetable. If you serve this soup over rice, like a traditional Hoppinā John, you will need little (if anything!) else at your New Yearās Day table.
How can you make your New Yearās Day even more auspicious?
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Have I told you that I love fresh pumpkinĀ (see Spiced Pumpkin Pound Cake)? As the holiday season moves toward its peak, what can be better than a fresh PurĆ©ed Pumpkin Soup. The markets are still filled with sugar pumpkins, the sweet edible pumpkins used for pumpkin pies and all things pumpkin.
Pumpkin, like squash, is one of the favored foods of Ayurveda because it is so easy to digest. Itās ideal for vata and pitta. For watery kapha, itās still fine if balanced with warming spices. Iāve chosen cinnamon, cardamom, allspiceĀ and fresh gingerā
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As you plan an alluring vegetarian or vegan meal for Valentineās Day, I invite you to sample this unique Savory Sweet Potato Soup with Mushrooms & Chocolate Swirl! Ā I owe its inspiration to one of my very favorite and utterly charming movies: Chocolat.
In the movie, the main character, Vianne (Juliette Binoche) opens a chocolate shop that is considered too great a temptation in a conservative French village. If you watch the movie, youāll see amazing delicacies that will have you lusting after chocolate! One of the movieās more memorable and talked-about scenes features a chocolate-themed luncheon that Vianne hosts for a friendās birthday in which chocolate sauces accompany every dish. Her menu features a large turkey and a pork roast, though Iāve often wondered what that meal might look like for a vegetarian feast. Todayās sweet and savory soup is my attempt at the first course!
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When we were children, my brother and I looked forward to Hanukkah with great anticipation. The excitement was all about opening gifts, because Hanukkah had become the gift-giving time of year for modern Jewish familiesālikely because, falling as it did sometime in December, this Jewish holiday always had proximity on the calendar to Christmas. Rick recalls sneaking into the den closet to examine the wrapped presents hidden there. I fondly remember the Hanukkah when I was given my first
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Todayās recipe for Peanut Butter and Cucumber Soup is the perfect remedy for this weekās heat wave hitting the South. Itās going to be 100ĀŗF today in Raleigh, North Carolina, and with the humidity heat index factored in, forecasters promise it will feel like a blazing 109Āŗātoo darn hot for June! This is an ideal time to make some fun dishes that satisfy your hunger without ever turning on a stove.
The central ingredient in this delicious soup is, of course, peanut butterāwhich is a bit heating to the metabolism, according to Ayurveda. For this reason, I balance the recipe with cooling foods: a seeded cucumber, cilantro, and mint. (Cilantro haters can just use more mint!)
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