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{ Category Archives } dinner

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

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.

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.

Nut Cutlet with Roast Potatoes, Collard Greens, and Summer Melange

Collard greens prepared brazilian style — very thinly sliced and stir-fried with plenty of garlic. Nut cutlet brought from Europe.

Kale, Tempeh, and Greens with Braised Fennel, Roasted Cauliflower, Fried Oyster Mushrooms and Brown Rice

Latkes with applesauce, artichokes, greens, and tomato salad

Chaim brought over the apples, and we had an applesauce and latkes making party!

Wax bean salad, sushi rice, steamed corn, oven-braised mushrooms, shishito peppers, zuchinni with lemon and onion, roasted eggplant and tomatoes, stir-fried pea shoots and beet greens

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Summer corn stir-fry, with oyster mushrooms and tomatoes; braised greens; beet-lentil salad; quinoa