This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.
I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making these cauliflower potatoes again for sure.
We always used to buy these until we realized how easy it is to whip up homemade tortillas, hot from the griddle. You can use these to make burritos, quesadillas, or tortilla chips.
You can pair this with a soup or heartier entree. I used a yam, some turnips from the farm, and brussels sprouts. Other root or winter vegetables would work well too for this dish of roasted root vegetables – like onions, carrots, or potatoes.
We got these from a sustainable farm where we volunteer, and it turns out they taste like a cross between a potato and an artichoke. Roasted sunchokes are tasty with some olive oil and herbs in the oven, and they provide a great source of the dietary fiber inulin.
Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table.
In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here.