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{ Author Archives }

Kim Chi Pancakes, Seaweed Soup, Kale, Spicy Kohlrabi Salad, and Brown Rice

Miso Soup with Tofu and Daikon

Leftovers lunch: Lentil stew, Roast Vegetables, and Fresh Bread

Savoy Cabbage Soup

Polenta, Butter Beans, Kale, and Honey-Mustard Carrots


Honey-Mustard Carrots (adapted from Vegetarian Cooking for Everyone)


1-2 lbs carrots, washed and chopped
1 Tbl Earth Balance (or Coconut Oil)
1 Tbl Dijon Mustard
1 Tbl Agave Nectar

Steam the carrots until tender, 5-10 minutes. Now melt the agave, Earth Balance, and Mustard in a medium-low skillet together. When bubbling, add the steamed carrots and toss until glazed (1-2 minutes). Add salt and pepper to taste.

Pan-fried Oatmeal with Concord Grape Sauce

Collard greens, polenta, and beet stir-fry

Korean banchan feast





Fried oyster mushrooms, spinach with a sesame sauce, fried squash blossoms, eggplant with gochu jang, garlic chives, seaweed soup, and gingery poached asian pears for dessert.

Ethiopian Vegetables with Niter Kibbeh and Lentil Stew


From Papa Tofu Loves Ethiopian Food.

Pesto Pasta and Grilled Romaine Salad


Grilled Romaine Salad idea from What the the Hell does a Vegan Eat Anyway.

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