peanut tofu & red rice

Tofu, carrots, and scallions with peanut sauce and red rice.

carrot ginger soup with roasted potato topping

Carrot ginger soup topped with roasted cubed potato (a great alternative to croutons) and parsley. All ingredients chopped by yours truly (and others) at a fabulous knife skills class at the National Gourmet Institute in New York. After slicing and chopping for hours, we enjoyed this (and other) fruits and vegetables of our labor.

seaweed & potato crisp salads

Potato chips + salad? Why not?
Mesclun, daikon, carrot, and crispy potato with ginger dressing.


Wakame and green and red seaweeds. Vegetables in tofu sauce in the background.
From Hibino in Brooklyn.

kim chi six ways

Six kinds of complimentary kim chi from Sunrise House in Toronto (clockwise from left): bean sprouts, potatoes & carrots, seaweed, glass noodles, cucumber, cabbage.

radish leaf soup & carrot green quinoa

From the Eat Your Greens series...
Radish leaf soup: radish leaves, onions, broccoli stalks, white pepper, nutmeg, celery seed, and soy milk, pureed after cooking.
Carrot green quinoa (with lime juice, cumin, chili & garlic sauce, onion) with roasted broccoli.
Don't throw away your greens - they're tasty if used right!

kim chee banh mi

Hybrid Korean-Vietnamese banh mi sandwich, filled with kim chee (red hot pickled cabbage and chili), along with the usual pickled carrot, daikon, and cilantro. A great combo! From Viet Sub in Vancouver.

Moroccan carrot, beet, radish & eggplant salads

The veggie sampler plate, from Kif in Brooklyn. Candied red radishes, carrots with cinnamon and raisins, roasted beets, roasted eggplant pure...

Chakalaka, Umngqushu Stambu, Uputhu & Pop

Fabulous side dishes at Madiba, a South African restaurant in Brooklyn, clockwise from top:
- Uputhu & Pop: boiled, ground cornmeal with tomato onion gravy
- Umngqushu Stambu: crushed corn and speckled bean stew
- Chakalaka: spicy mix of baked beans, carrots, tomato, peppers and onion
The chakalaka at least is very easy to make at home... I'll have to try the others soon.

tofu and carrot flautas

A tofu and carrot mix stuffed inside corn tortillas, fried crisp, and topped with soy sour cream. With guacamole, pico de gallo, salsa verde, mixed greens and refried black beans on the side. From Karyn's Cooked in Chicago.

rice with quinoa

Rice and quinoa with carrots, peppers, and onions, in soy sauce - a Northern Argentina invention.

quinoa salad

An amazing salad of quinoa and oh so much more: apples, cucumbers, carrots, onions, raisins, lentils, barley, and parsley, with curry powder and paprika sprinkled on top. From the fabulous Entre Indyas in Salta, Argentina.

Taiwanese Argentine buffet

A sampling from one of the many vegetarian Taiwanese buffets in Rosario, Argentina (this one on Rioja by San Martin). From left, stewed lentils, sweet and sour TVP, herbed TVP, and roasted veggies.

pho

Veggie pho (Vietnamese rice noodle soup), from Cafe 668 in Toronto.

mongo guisado, lumpia & banana sauce

A Filipino mini-feast, with veganized versions of:
- Mongo guisado: thick mung bean soup with homemade faux pork (marinated and crumbled tofu, broiled till chewy and almost crisp)

- Lumpia: Fried spring rolls stuffed with carrot, onion, faux pork, scallions, cabbage, pepper, soy sauce, garlic powder
- Banana Sauce, purchased in Jackson Heights, New York

Khoreshe Fessenjan

A vegetarian version of the Persian dish Khoreshe Fessenjan (usually made with chicken). Roasted vegetables and tofu steaks served over a bed of saffron rice, with pomegranate-walnut-onion sauce. Thanks to POM Wonderful for providing a sample of the key ingredient. See recipe.

kinpira gobo

Braised burdock root and carrot, with fried tofu. Adapted from this recipe.

"German" salads

Fabulous vegan salads from the buffet at Cassius Garten Restaurant in Bonn, Germany:

From left, red cabbage salad, Russian salad with mushrooms and brussel sprouts, carrot and sunflower seed salad, radish salad, cucumber salad, corn salad, mushroom antipasta, roasted tofu, and German potato salad in the middle, all vegan (with clear labels to boot) and all amazingly flavorful.


Carrot orange fennel salad, more corn salad, green bean salad, spinach salad, and potato arugula salad.
Best vegan salad buffet ever?

Thanksgiving Dinner

Or at least as much of Thanksgiving dinner as would fit on a plate: tofurkey, mashed potatoes, sweet potato fries, stuffing, gravy, and roasted potatoes, carrots, onions, and mushrooms. Not pictured: homemade cranberry sauce, fresh veggie turkey from Whole Foods, sweet potato and pineapple casserole, green beans with lemon and almonds, apple pie, So Delicious vanilla ice cream. Sadly, our leftovers only lasted two days...

farmers market salad

Enjoying the local produce while it lasts: lettuce, orange and white peppers, yellow carrots, and cucumber, all from our local farmers market. Topped with toasted pumpkin seeds and sunflower seeds, and a vinaigrette.

Senegalese vegetable stew with "fish" balls

A veggie adaptation of tart vegetable stew with fish balls, from the sultry Seductions of Rice cookbook. Fishballs made of tempeh, parsley, scallion, garlic, cayenne, and salt. Stew packed with daikon, carrots, tomatoes, cabbage, and onions, in a vinegar, tamarind, garlic, and chili sauce.