Gluten Free and Vegan Topping: Chopped parsley or cilantro, chopped 3-4 cherry tomatoes, halved Preheat the oven to 400 F. Place the eggplants on a parchment paper-lined low…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
Recipe inspired by veganrunnereats.com Servings depend on appetites. My husband and I can easily polish this off in one meal. Preheat the oven to 425 F. Line baking sheet…
Use vegetables based on availability and your taste. Add them in order of toughness and vary the cooking time accordingly. *Note: May substitute 1-2 teaspoons good curry powder for…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…
Makes 3-4 cups Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20…
Serves 6-8 Grate carrots by hand or using a grating blade of a food processor. Put carrots in a large mixing bowl and add next 4 ingredients, mix. Add…
Inspired by kalynskitchen.com Serves 2 Mix the sauce ingredients and set aside. Preheat a big wok or large heavy frying pan or pot until it feels hot when…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
My husband disliked eggplant until I made him this dish. A savory caramel colored glaze over pale tender eggplant, served in its own shell. So easy to prepare, so pretty to serve, and so delicious. The two of us polished this off with a bowl of vegan Maroccan Tagine and steamed broccoli. Yum!