I found this recipe tucked away on a card in my recipe box, and recently traced it back to an old issue of Vegetarian Times. I can take no credit of my own for it, but I swear it is the best ’slaw you’ll ever taste. A more accurate name for it is: [...]
Roasted Vegetable Topping
1 medium carrot, chopped
1 small zucchini, chopped
4 mushrooms, quartered
1 small green pepper, sliced
1 small red pepper, sliced
1 small red onion, chopped
2 cloves garlic, minced
1/2 cup water
1-1/2 tbsp tomato paste
1 tsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
4 leaves fresh basil, finely chopped
4 Roma tomatoes, chopped
salt, to taste
black pepper, to taste
Preheat oven [...]
4 cups water or vegetable stock
2 medium onions, chopped (about 1-1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red or white potatoes, cut into 1/2-inch cubes (about 4 cups)
1 sprig fresh rosemary (1 teaspoon ground dried)
5 leaves fresh sage, minced (1/2 teaspoon dried)
1/2 cup pureed winter squash [...]
10 ounces fresh spinach, well rinsed and stemmed
1 teaspoon sesame seeds
2-3 tablespoons Asian Marinade (see below)
1 tablespoon dark sesame oil
In a covered saucepan, cook the still-damp spinach on medium heat for about 4 minutes, until limp but still bright green (the water clinging to the leaves will provide enough moisture). While the spinach is [...]
4 dried shiitake mushrooms
1 cup boiling water
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6 cups vegetable stock, or 2 cubes vegetable bouillon dissolved in 6 cups water
1-1/2 tablespoons grated fresh ginger root
1-1/2 cups thinly sliced carrot rounds
1-1/2 cups thinly sliced leeks or onions
2 cups chopped Chinese cabbage, bok choy, or kale
4 cups firmly packed and rinsed, chopped fresh spinach
1 cake tofu, cut [...]
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