Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
Tag: whole food meals
Root Vegetable Casserole
This creamy casserole is rich and decadent in every bite – definitely a special occasion meal.
Beet, Bean and Barley Soup
Garden goods are coming in faster than I can cook them! What better way to enjoy it all on a cool and rainy day than by making soup.
Miso Soup with Radish
Radishes are mostly regarded as the stuff of salad – but they also make an excellent addition to soup!
Baked Barley (and/or Buckwheat)
The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.
Yellow Bowl with Lemon-Basil Dressing
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.
Crunchy Spring Salad with Chive Dressing
Spring is finally kicking into gear up here in the North and the chives are up along with the mint, try this beautiful bright green dressing featuring the two.
Samosa Pie
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.
Roasted Vegetables and Tempeh with Saffron-Spiced Quinoa
Super-simple, this dish lets the foods themselves take the center stage.
Convalescence Soup
My North American answer to the kitchari of India and the congee of China is this soup.
Vegan Shepherd’s Pie
This health-boosted version of the comfort food classic has a golden potato topping, lots of vegetables, lots of garlic, layered over a rich and salty-savory lentil-chickpea blend.
Jerk Tofu and Veggies + Rice and Beans
There’s no way to kick off the grilling season like some smoky, spicy, jerk sauce smothered all over a thick slab of tofu and a side of juicy vegetables.
Crunchy Cooking 