Ukrainian beet leaf rolls, stuffed with cornmeal and dill. 1 large bunch of beets with leaves 1 cup cornmeal 3 1/2 cups water 1 teaspoon salt 1/3 cup onion (1/2 medium), chopped 1 Tablespoon oil 1 Tablespoon fresh dill, chopped Sour cream (omit to make Vegan) Remove leaves from beets, saving beets and stems […]
Posts with the Vegan tag
Jane’s Kitchen: Zaatar Carrots with Green Carrot-Top Tahini
from Jamie Geller for Green Carrot-Top Tahini: 1 cup rough chopped carrot greens, soft carrot tops (the greens, save the tough stems for making vegetable broth) 1/2 cup chopped flat-leaf parsley 1/2 cup fresh mint (OR use mint jelly, sauce or syrup and omit honey) 1 Tablespoon honey 3 garlic cloves or 2 tablespoons […]
Jane’s Kitchen: Kale Sweet Potato Quinoa Salad
from the Edgy Veg 1/2 cup cooked quinoa 8 cups kale, torn into bite-size pieces 2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed) 1 sweet onion, coarsely chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt, + extra to […]
Jane’s Kitchen: Chilled Thai Melon Soup
2 cups seedless watermelon, diced 2 cups cantaloupe, diced 2 cups crenshaw or honeydew, diced 1 tablespoon sriracha sauce 1 tablespoon sweet chile sauce 1 cup unsweetened coconut milk 2 tablespoons lime juice 1 tablespoon fresh ginger, grated 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced 1 […]
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Jane’s Kitchen: Golden Sunshine Quinoa Salad
By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]
Jane’s Kitchen: Cock-a-Leekie Soup
6 servings of Impossible ‘chicken’ tenders, cut into bite-size chunks 1/4 cup Vegan chicken broth, or to taste 2 1/8 pints of water 1 onion, chopped 2 leeks, sliced 2 carrots, chopped 12 prunes, chopped 2 sprigs of thyme 1 bay leaf salt pepper Bring water and broth base to the boil. Add in the […]
Jane’s Kitchen: Vegan Meatloaf w/ Impossible Burger
For meatloaf: ½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs ¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth 2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight 2 tablespoons tomato paste or ketchup or BBQ sauce 2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or […]
Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)
½ head medium green cabbage, chopped 3 medium carrots, peeled and cut in chunks 3 medium potatoes, peeled and cut in chunks 1 cup cut green beans, fresh or frozen 1/2 red bell pepper, cut in chunks 1/2 yellow bell pepper, cut in chunks 4 tablespoon virgin olive oil 1 large onion, sliced 1/2 green […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]