Archive for March 9th, 2010

Chunky Fruit Chutney

2 apples, peeled, cored, and diced
3 ripe pears, peeled and diced …

Cold Eggplants with Spicy Chinese Peanut Dressing

Peanut sauce takes eggplant to a new level.

Cauliflower Mashed “Potatoes”

1 head cauliflower
1/8 cup soymilk…

Slow and Easy Mushroom and Green Bean Stroganoff

Meaty mushrooms and tender green beans stand in for beef in this creamy Eastern European classic. Serve over wide noodles. – Robin Robertson

Red Potato, Mustard Greens, and Mushroom Sauté

Eat your greens! This recipe makes it easy.

Snowy Bean Mashed Potatoes

2 cups cooked white beans OR 1 – 19 oz. can white beans, rinsed and drained (navy works nicely)
1/4 cup water…

Baked Eggplant with Cashews

2 large eggplants
1-1/2 cups whole wheat bread crumbs…

Zucchini Stir-Fried with Garlic

1-1/2 pounds small (about 6 inches) zucchini
4 cloves garlic, peeled and minced…

Soy or Mung-Bean Sprouts Salad

8 cups bean sprouts –may be either soybean or mung bean sprouts or a combination
3 tablespoon Japanese soy sauce…

Oshitashi (Spinach with Roasted Sesame Seeds)

Oshitashi is the Japanese name for this dish, which is called Sigumchi Namul in Korea.

Kale with Mushrooms

Chopped kale, fresh
Mushrooms…

Mashed Sweet Potatoes with Leeks and Peas

Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.

Green Bean Casserole

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)…

Miso- and Citrus-Glazed Japanese Eggplant

4 Japanese eggplants, sliced in half lengthwise
3 Tbsp. white miso…

Sweet-and-Sour Green Beans

1 pound green beans — trimmed and cut into 2-inch lengths
2 tablespoons reduced-sodium soy sauce…

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