Vegan mediterranean :

Mediterranean Barley Salad with Chickpeas and Arugula

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Are you ready for summer yet? It was in the mid-high 60's all week here--blue skies, warm breezes, pure happiness. Today, walking the 1 1/2 miles to work was suddenly a lot less pleasant. It was 31 degrees, overcast, and extremely windy. It[...]

Mediterranean Cous Cous Salad

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I have been on a mission lately to make new and interesting salads since we seem to be having a spring which is more like summer which means salad season is open and it is going to be longer than usual. I?m not very good with food routine and[...]

Vegan Pasta Caponata

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My Caponata is lovely tossed with pasta. Simply cook your pasta in well-salted water (I used angel hair, as that's what I had on hand), drain, transfer to a serving bowl and toss with as much golden savory caponata as your heart desires. Spoon a[...]

Vegan Muhammara Hummus

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Yield: about 1 1/2 cups Muhammara is one of my favorite dips or spreads, Middle Eastern or otherwise. Plus, it can be used to add a burst of flavor to soups, stews or, in this case, hummus. Don't get me wrong, I have no complaints about the[...]

Vegan Tofu en Papillote

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Yield: 8 servings This has become one of my newest go-to recipes for dinner guests, though I made it today for lunch. It's beautiful, light, healthful and a little special because of being baked en papillote or in parchment paper. I found the[...]

Vegan Potato Salad Vinaigrette

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Yield: approximately 8 servings This salad is so simple, I'm a little embarrassed to print it. However, when a recipe is simple, the proportions are key. Having found a similar recipe, my mom made it while I was visiting and it was absolutely[...]

Vegan Red Lentil and Pistachio Spread

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Yield: approximately 3 cups I took this deliciously different spread to a lovely Easter feast today (see Vegan Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms ). The recipe is the result of my accidentally overcooking the lentils. I[...]

Vegan White Bean, Pistachio and Sage Spread

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Yield: approximately 2 cups Get ready for one of those unbelievably easy rustic-elegant appetizers that you will be tempted to eat with a spoon before your guests even arrive. On second thought, it's too good to enjoy only for company, so whip[...]

Vegan Eggplant, Green Olive and Caper Caponata

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Yield: approximately 5-6 cups Scrumptious as an appetizer on pita triangles, the leftovers will either be used to stuff a tomato or pepper, tossed with pasta or spooned over grilled tofu for a satisfying full meal. I found this recipe at[...]

Vegan Sausage, Fennel, White Bean and Kale Stew

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Yield: approximately 8 servings The winter greens in the grocery store are ravishing right now making it impossible not to build some meals around them. This one is such a warm and welcoming dinner to come home to. Plus it's one of the tastiest[...]