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Post the vegetarian or vegan dishes that you serve to guests.
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Cabbage rolls that are the stuff of peasant life, but neither are they hard to make. They simply take time.
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It is sweet from the peppers, and sour from the tomatoes, and it uses not too many spices.
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Crunchy yet slithery noodles made with cooked and raw vegetables, a scattering of fresh herbs and a piquant dressing.
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The secret to this salad is in the dressing, which is made creamy with tofu.
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Mark Bittman first had this salad at a Chinese restaurant in Manhattan, and always orders it there.
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A rice pot with mushrooms, carrots, edamame, burdock and seaweed - an austere, quietly flavored dish, with equally subtle textures.
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The salad contrasts the sweetness of the melon with the gentle acidity of the tomatoes.
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The juice released by tomatoes makes them good for deglazing a vegetarian stew.
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