Though higher in fat than most of our recipes, this delicious side dish is a great source of Omega 3 fatty acids. Serve with your favorite vegetarian sushi.
Archive for March 14th, 2010
A good way to prepare Swiss chard, kale, collard greens, or spinach, this can accompany both Eastern – and Western – style noodle dishes.
This is a traditional South African recipe, adapted from its meat-based origins. It is not only fabulous, it is utterly simple. Never fails to get raves from guests.
Easy to prepare and filled with nutrition, this is a delicious, healthy alternative to old-fashioned meat loaf. Look for naturally sweetened catsup in your natural foods store. K.A.
I don’t know if you saw the cabbage and mushroom recipe that was floating around last week. I made it and we loved it. I added collards and spinach to the cabbage to give a really green boost. Here is the original recipe followed by my modifications. I really liked the sauce that is added to the veggies and plan to use it often varying the flavors depending on the cuisine I am cooking.
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock…
1 lb eggplant cut into chunks
1/3 of those little cans of tomato paste (watch out for the ones with added salt!!)…
Here is an Iranian casserole that originally asks for meat, but I just leave that out without replacement. I’m sure you could use something else instead.
Here’s a recipe I adapted for e2L from a cookbook that I used to love when I first started cooking vegetarian called Beyond the Moon Cookbook by Ginny Callan. It is a book that is quite heavy on the dairy products, so I don’t use it much nowadays.
1 medium eggplant, 2/3 lb
1 t finely chopped fresh garlic (about 2 cloves–more if you like garlic like me!)…
4 large or 8 small ripe tomatoes
1 15.5-oz. can black beans, drained and rinsed…
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