The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe.
See my recommended Vegan Cookbooks
See my recommended Wellness Cookbooks
A palak daal recipe from Kasa's Anamika Khanna - a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant of mine here in San Francisco.
Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.
Ribollita, a thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
Around the holidays these pretty, sparkling sugared cranberries are perfect. Tart and sweet, they glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table.
This olive oil flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
A simple, everyday broccoli soup made special with crusty, mustardy croutons. Perfect for those days when I need some extra nutritional punch.
A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
From the new Anna Thomas cookbook, Love Soup - a soup cramming more spinach, leeks, sweet potatoes and chard into each bowl than I ever thought possible.
A nice platter of greens and brown rice doused in a spicy-salty-sweet pineapple dressing flecked with seitan. It's good hot or at room temperature.