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Beets have a bad reputation with many people, but they actually have great flavor when cooked the right way. Here, they are complimented by the flavors of butter, sugar and vanilla. This dish is fairly easy to make and it really brightens up your plate. Printer friendly version
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When I go out to eat sushi, I love to have a salad tossed in delicious gingery dressing as my first course. Because of this, I decided that it would be fun to find a similar dressing that I can use when I make salads at home. This tasty dressing fills the bill. It is much like the dressings that I’ve had while dining out at Japanese restaurants.» Read more: Japanese Ginger Dressing
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The tempeh in these wontons is marinated in a Japanese style sauce. Shiitake mushrooms and chives, as well as shredded cabbage and carrot, add additional flavor. I brushed the wontons with a little butter and baked them in the oven rather than frying them, which would have added a lot of additional fat. Serve with a salad tossed in ginger dressing and slices of Asian pear. Printer friendly version
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This side dish is extremely easy to make. When choosing asparagus at the store, opt for thicker spears that will not dry out when roasted. Also, reheating the asparagus tends to make it become very shriveled. If possible, only cook what you will be eating with the current meal.» Read more: Basic Oven-Roasted Asparagus
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This unusual spaghetti recipe utilizes curry powder, peanut butter and sunflower oil in addition to the more expected flavor of tomato juice. It is also very quick and easy to make which tends to be a regular theme of my cooking in Spring. Serve it with a side salad to get a full serving of veggies and to add additional color to the plate. Printer friendly version
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I’m currently planning my Summer garden and didn’t have lots of time to cook this week, so I made this yummy salad. The original recipe called for store bought fat-free Italian dressing. However, when I read the ingredient label, I discovered that the third and fourth ingredients listed were corn syrup and salt, with various food colorings thrown in farther down the list. Instead, I made my own Italian dressing, which I posted earlier this week. I also substituted whole wheat tortillas to add more healthy fiber to the salad.» Read more: Corn and Black Bean Salad with Tortilla Wedges
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This recipe provides a delicious and visually appealing way to dress up cauliflower. » Read more: Thai Sweet-Garlicky Cauliflower and Red Bell Pepper
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This is one of my favorite curry recipes. I use mango chutney in this dish which adds a tangy sweetness, as do the raisins. This is also extremely easy to make, which makes it a great recipe for Spring, when many of us would rather spend our time outdoors enjoying the beautiful weather!» Read more: Vegetable Curry with Couscous
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This recipe comes from the Passionate Vegetarian. I was skeptical that a dip made from pureed carrots would be exciting, but Crescent Dragonwagon does a good job of selling it in her cookbook. In addition, all of the wonderful flavor comes from veggies and spices, so it it fairly low-fat. I used it as a dip for veggies when I made it, but it would be equally tasty on a sandwich, or on crackers. If you want to use it as a dip, you can make it thinner by adding additional carrot juice or vegetable stock.» Read more: Moroccan Oven-Roasted Carrot Spread
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Until I made this recipe which comes from the cookbook the Passionate Vegetarian, I had no idea that rice could be so interesting! The chipotle peppers in adobo sauce give it a smokey hot flavor that I like a lot. I usually make a double recipe and freeze half for future meals.
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