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Sample recipes from The New Vegan Cookbook

Black Soybean And Vegetable “Sushi”

Make these unconventional sushi by spreading a flavor-packed black soybean paste on tortillas. Top with a sheet of nori, the sea vegetabl...

(1 Votes)

Sesame-Watercress Dressing

I usually whip up this dressing when I’ve made the Split-Pea Soup with Shiitake and Star Anise and have watercress stems left over. The s...

(1 Votes)

Split-Pea Soup With Shiitake And Star Anise

Dried shiitake mushrooms provide depth of flavor and star anise fends its unique tangle of licorice, resin, and smokiness to this Asian-i...

(1 Votes)

Brussels Sprouts and Udon Noodles in Miso Sauce

If you’ve never sliced Brussels sprouts before tossing them into the pot, you’re about to discover the ideal way to prepare this underapp...

(1 Votes)

Thai Inspired Broccoli in Coconut-Cilantro Sauce

Jade-green broccoli vies with red and yellow bell peppers for center stage in this exotic Asian stew. For relatively little effort, this ...

(1 Votes)

Tomato-Chickpea Curry in Eggplant Shells

There’s something delightful and festive about stuffed vegetables. In this ease, each diner gets an impressive eggplant “barge” bearing a...

(1 Votes)

Carrot Slaw with Mango Chutney Dressing

Mango chutney gives the tart-sweet dressing for this slaw a mysterious complexity. Use your favorite chutney or try Patak’s brand, which ...

(1 Votes)

Skillet Grain Medley with Curried Tempeh

Season tempeh cubes with curry marinade, and then mound these exotic “croutons” on top of Indian-spiced grains. You can use whatever cook...

(1 Votes)

Cucumber-Mint “Raita”

Inspired by the yogurt-based raitas of India, I created this pale green, frothy sauce with soft tofu rather than the traditional yogurt. ...

(1 Votes)

Slow-Baked Cannellini with Olives, Escarole, and Gremolata

This nourishing winter casserole takes only a few minutes to assemble but a few hours to bake. The recipe is based on the principle of sl...

(1 Votes)

Slow-Baked Beans

Over the past decade, I’ve experimented with various ways to cook beans and grains. Assuming that you can find standard approaches in any...

(1 Votes)

Slow-Roasted Tomatoes and Fennel

To prepare this simple side-dish salad, you roast plum tomatoes and fennel in a 250°F oven, and then arrange them attractively on small p...

(1 Votes)

Two Herb Blends

Step up your cooking game in a big way when you make these herb blends! Using an assortment of dried herbs, you'll create the perfect mix of herbs that can be used in soups and roasts, as well as sprinkled on popcorn or salad. Don't forget to sprinkle the herb blends on your favorite sandwich for a truly unique taste! You'll love having these herb blends on hand the next time you want to add a little oomph to your favorite dishes.

(1 Votes)

Balsamic Syrup

A teaspoon or two of balsamic syrup can magically transform a ho-hum dish into something that you want to savor slowly. Fortunately, it i...

(1 Votes)

Hiziki Tapenade

Tapenade is a heady Provencal blend of olives, capers, and anchovies. In this version, I’ve used the mildly briny, jet-black sea vegetabl...

(1 Votes)

Baked Beet And Brown Rice Salad

It goes without saying that beets are a gorgeous color. Baking them in individual foil packets develops a flavor intensity to match their...

(1 Votes)

Wholegrain Waffles

Eating homemade waffles for breakfast or brunch always feels like a special treat, and they make a delightful midafternoon snack as well....

(1 Votes)

Baked Peaches and Blueberries with Crisp Pecan Topping

This homey variation of a deep-dish fruit pie offers lovely juxtapositions of tastes, colors, and textures. Pecan halves form a kind of t...

(1 Votes)

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