Archive For The “Vegan” Category

… and more Lettuce Wraps

By admin | August 7, 2011

I’ve been on a Lettuce Wrap kick lately.  Take the basic Asian Lettuce Wrap recipe I posted below and flip it a couple of ways: 1) Tofu Wraps: Substitute 1 lb firm tofu, diced, for ground meat.  Add 1/2 cup shredded carrots, 1/2 pint sliced mushrooms and 1/2 cup edamame during the cooking process.  Add [...]

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Black Bean & Raw Corn Salad

By admin | June 21, 2011

After graduating from college I took a road trip, following my Grandma, to Buffalo NY where I was to start my first “real job.”  Along the way we stopped to visit my Aunt & Uncle in Ohio.  Somewhere amidst MILES and MILES of corn, we stopped at a roadside farmstand and bought corn for a [...]

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Cantaloupe Edamame Salad

By admin | June 21, 2011

Originally I was going to use cucumbers for this salad, but there were none in stock, surprisingly.  So I thought what else is juicy with a nice bite, and for some reason cantaloupe popped into my mind and it works really well because it brings sweetness to the salad. 1 Cantaloupe, peeled, seeded and sliced [...]

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Coconut Curry Black Beans with Tomatoes

By admin | June 19, 2011

1 onion, diced 3 cloves garlic, minced 1″ piece ginger, peeled and grated 2 15 oz cans black beans, rinsed and drained 1 14 oz can low-sodium diced tomatoes 1 14 oz can coconut milk 2 Tbsp (or less to taste) of yellow curry powder juice and zest from 1 lime 1 bunch fresh cilantro [...]

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Eggplant, Shiitakes and Peppers

By admin | June 10, 2011

Simple, easy and delicious.  Use Japanese eggplants, the light purple elongated ones if you can find them.  Organic, garden fresh eggplant work well too.  For some reason conventionally grown eggplant makes my mouth itch and is more bitter.  Go figure. 2 japanese eggplant, diced 6-12 shiitake mushrooms, depends on the size 3-4 baby sweet peppers [...]

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