Thursday, June 16, 2011

White bean plate


Fat-Free Vegan Kitchen's "New Orleans style white beans" with the infamous vegan blue ribbon corn bread recipe (with cheddar Daiya and scallions mixed in) and something I am calling "trail mix greens". I sauteed collards with garlic, olive oil, salt, pepper and a little orange juice, then tossed in some slivered almonds and dried cranberries and let it cook down a bit.

7 comments:

Jesse @ Happy Go Lucky Vegan said...

I kind of love everything with white beans. On the side, pureed, with noodles, the main dish - so I know I'll have to try this one!

Anonymous said...

I am a new vegan is there soemwhere on the site we can find recipes? Thanks

فكر جديد said...

Fantastic..it look great!

http://www.fekerjadeed.com/

فكر جديد said...

Fantastic..it look great!

http://www.jareditmisr.com/

Senka I said...

Hi there,

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Zel Allen said...

Hi Jillian,

We share a passion for vegan foods! Today is a special day for me because I've just received news from my publisher (Book Publishing Company) that my new cookbook, Vegan for the Holidays, will be released soon. I'm hoping Vegan for the Holidays may just become the go-to cookbook for holiday recipes that kindle cherished memories. Why? --Simply because the recipes truly are that special.

I'm excited to share the news and wondered if you might consider reviewing Vegan for the Holidays on your website. Let me know by email vegparadise@socal.rr.com and include your mailing address. I'll be delighted to send you a copy.

I'm also available for interviews and to contribute recipes and articles.

And by the way, Vegan for the Holidays makes a great gift for anyone who loves to cook or needs some delectable recipes for the token vegan in the family.

Just a few brief notes about me: I'm the author of The Nut Gourmet, a vegan cookbook featuring 150 unique, totally nutty recipes. I'm also the co-publisher of Vegetarians in Paradise, an online monthly vegan magazine, operating for 13-plus years. You can also find me at my NutGourmet Blog, a cozy niche for tons of nutty endeavors. My published articles on exotic dining can be found at Vegetarian Journal.

With appreciation,

Zel Allen
Vegetarians in Paradise
http://www.vegparadise.com
http://nutgourmet.wordpress.com
vegparadise@socal.rr.com

Below is a recipe from Vegan for the Holidays for your enjoyment. Feel free to share it with your subscribers and blog devotees.


ROASTED BUTTERNUT SUNSET

Butternut is a delicious squash on its own, but interwoven with carrots, beets, fresh cranberries, and a little kitchen magic, it becomes an extraordinary fusion of rich flavors and flaming colors.

Yield: 8 servings

1 large butternut squash, (2 1/2 to 3 pounds), peeled and cut into 3/4-inch pieces
3 large carrots, peeled and thickly sliced
2 small beets, peeled and diced
3/4 cup fresh cranberries
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3/4 cup orange or tangerine juice
1/4 cup plus 3 tablespoons maple syrup
1/4 cup white miso
1 teaspoon orange or tangerine zest
1 green onion, diagonally sliced, or 1 tablespoon minced fresh parsley, for garnish

1. Preheat the oven to 375 degrees F.

2. Place the squash, carrots, beets, cranberries, olive oil, and salt in a large bowl and toss well to coat the vegetables. Transfer the vegetable mixture to a 17 1/2 x 12-1/2-inch rimmed baking sheet. Bake for 15 minutes.

3. Meanwhile, combine the orange juice, maple syrup, miso, and orange zest in a small bowl and whisk until smooth. Remove the vegetables from the oven and pour the orange juice mixture over them. Bake another 15 to 20 minutes or until the vegetables are tender. Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices if desired.

Mr. Infinity said...

I really think this is a great blog. Awesome recipes too, mate!