by Admin | Aug 14, 2020 | Sauces
serves 4 The sauce is so yummy, you may want to eat it with a spoon, but save some for the tempeh. This is wonderful served over basmati or jasmine rice. The sauce is also good over tofu or vegetable patties or tossed with noodles. 1 (12-ounce) package tempeh, cut...
by Admin | Aug 13, 2020 | Salads & Dressings
serves 4 Couscous and raisins are common ingredients in Sicilian cooking. They combine well here with spinach, pine nuts, and a touch of orange, another popular Sicilian ingredient. 2 tablespoons extra-virgin olive oil 2 scallions, minced 3 cups firmly packed fresh...
by Admin | Aug 13, 2020 | Lunch
serves 4 This recipe is pretty and delicious as is, but it’s also extremely versatile. For example, you can substitute spinach or chard for the rapini, and chopped fresh tomatoes for the sun-dried tomatoes. It can also be made with penne or rotini pasta instead of the...
by Admin | Aug 13, 2020 | Breakfast, Desserts
serves 4 Walnuts amplify the nutty flavor of the quinoa, while bits of diced apple provide a touch of sweetness. 1½ cups quinoa 3 cups vegetable broth (page 15) Salt 2 tablespoons extra-virgin olive oil 3 scallions, minced ½ cup walnut pieces 1 (10-ounce) package...
by Admin | Aug 13, 2020 | Lunch
serves 4 About the only thing traditional about this cassoulet is the inclusion of white beans. Where a classic cassoulet contains meat and is generally baked in the oven for an hour or two, this tasty vegetarian version can be on the table in 30 minutes. It begs to...
