Archive for side dishes

Rosemary Maple Blue Corn Muffins

I’m not much of a baker, but this recipe is so easy and delish – it has made it into the rotation. The muffins are so sweet and cake-like…they almost taste like dessert! I served them with my White Beans with Rosemary and Kale (click on the link to check out the photo of the muffins, beside the beans) loaded with Easy Vegan Butter…the sweet and savory combination was absolutely sublime. Bon appetit!

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Easy Roasted Cauliflower

This is better than French fries. Really. There is no magic to this recipe – one I almost hesitate to call a recipe, it’s so easy. And I promise you, a vegetable never tasted so good! I can almost guarantee it’ll be one of your favorite cauliflower dishes. If you’re not fond of curry powder, experiment with different spices, try a squeeze of lemon juice, or add fresh herbs. It will all be good.

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Vegan Scalloped Potatoes

This recipe is so comforting…and easy! I use Yukon Gold potatoes, purple potatoes, or a combination of whatever potatoes I have on hand.  I used a mandolin to do the slicing, and this is an excellent use of leftover “nooch” (nutritional yeast) sauce (if you manage to have leftover sauce!). Nom nom!

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Sweet and Spicy Sweet Potato Wedges

Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce…all good!

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Vegan Macaroni Salad

It’s a funny thing, but I never liked macaroni salad when I was a child – or anything else that was mayonnaise-based. I thought it was pretty disgusting. I only liked mayonnaise on tomato sandwiches. I didn’t even like potato salad, back then. Strangely enough, I really like vegan mayo. Vegenaise and Just Mayo are my favorites. They are so much better than I remember “regular” mayo being, and now I LOVE salads like this one. It’s so easy to prepare, and it’s a big hit at potlucks and family dinners – even with non-vegans. In fact, I often sneak it onto the table when no one is paying attention, and folks don’t even realize it’s vegan.

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Not-So-Southern Collard Greens

These greens are decidedly un-Southern, mainly because they are not seasoned with animal flesh. It is very simple to make a tasty, healthy, cruelty-free version of this Southern classic using just a tiny bit of olive oil for richness, or omit the oil for an even healthier dish. I prefer collard greens, but the recipe can be used with any greens (or a mixture of greens).

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Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me – it was AMAZING! I made a few modifications – not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!

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