To-Fu Yung

November 29, 2013

  If you’re in the mood for something completely different after yesterday’s Thanksgiving feast, how about some To-fu Yung?  It’s delicious and easy to make.  The recipe is from the Revised Edition of Vegan Planet.  It’s also the second to the last recipe in my 30 Days of Vegan Cooking feature to celebrate World Vegan […]

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Autumn Roasted Vegetables

November 28, 2013

Happy Thanksgiving!  Today’s recipe would make a great side dish on your Thanksgiving Table: Autumn Roasted Vegetables. Roasting vegetables deepens their flavor and brings out their natural sweetness. In this recipe, I feature red onion, carrots, Brussels sprouts, parsnips, and cauliflower.  You could also add some diced winter squash or sweet potatoes.  The vegetables are […]

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Brandy Apple Pie

November 27, 2013

  In my house, apple is the new pumpkin — at least where Thanksgiving pie is concerned.  Ever since we discovered the wonderful local Stayman apples here in the Shenandoah Valley, Jon has requested apple pie instead of pumpkin on Thanksgiving — although I usually end up making both! Today’s recipe of 30 Days of […]

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Saffron Couscous Cake with Seasonal Vegetables

November 26, 2013

  The actual title of today’s recipe is Saffron Couscous Cake with Spring Vegetable Saute, but this cold weather has inspired me to mention an alternative so that you don’t have to wait until Spring to try it.  Quite simply, you can top the couscous cake with any combination of your favorite vegetables, be they […]

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Spinach Frittata

November 25, 2013

  We’re coming into the home stretch of the 30 Days of Vegan Cooking.  Today, the featured recipe is Spinach Frittata. It makes a great brunch or light supper. Spinach Frittata from Vegan Planet by Robin Robertson Serves 4 Ingredients: 1 tablespoon olive oil 1 small sweet yellow onion, chopped 3 large garlic cloves, crushed […]

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Curried Lentils with Carrots and Peas

November 24, 2013

  Curried Lentils with Carrots and Peas is Recipe #24 of 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet. Aromatic spices and coconut milk transforms pantry staples into a richly flavored stew. Serve over freshly cooked basmati rice or with some warm naan or other flatbread.   Curried Lentils with Carrots and […]

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