Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]
Posts with the Vegan tag
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]
Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing
Servings: 4 4 small sweet potatoes, peeled and thinly sliced 1 tsp cinnamon 2 T olive oil 1 tsp sea salt 1 tsp thyme 8 oz haricot verts or cut green beans 1 large handful dried cranberries 1 large handful toasted walnuts, pecans or hickory nuts 5 oz baby lettuces or spring mix (about […]
Jane’s Kitchen: Eggplant Bulgur Pilaf
Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Jane’s Kitchen: Vegan Lasagna Rolls With Tofu Ricotta
Servings: 6 1 box lasagna noodles (regular or whole grain) 3-4 cups marinara or other pasta sauce of choice 1/2 cup shredded vegan mozzarella For The Tofu Ricotta: 1 14 ounce block firm or extra firm tofu (NOT Silken) 1/2 cup vegan parmesan, grated 3 tablespoons Italian seasoning (or blend of dried […]