posted by Plant-Based Cooking. Copyright 2011-2015 by Diane Smith and plantbasedcooking.com. All Rights Reserved. Moroccan Stew With Kale You would have to be living in a vacuum to have missed out on the popularity of kale over the last several years. This stew from Diane Cook takes advantage of kale but also a spice melange from…
Month: August 2015
23 August 2015 Saffron Scented Vegetable Paella
Recipe created by The Purple Carrot. Not too long ago, a good friend of ours made a more authentic paella for us and it was, of course, unbelievable. I would venture to say that my Spanish eating and cooking friends would most definitely assert that this is NOT paella. Paella should have meat or…
20 August 2015 Korean Bibimbap
We received our second Purple Carrot order this week, and everything looks as fresh as the last time. Outside of cooking the quinoa and blanching the asparagus, there was no cooking involved. A traditional Bibimbap (meaning: mixed rice) involves warm rice topped with seasoned, sauteed vegetables and topped with a hot or salty sauce. In this version from…
19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes
By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015. Chickpeas with Chard and Pan Roasted Tomatoes In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative…
15 August 2015 Crunch Stuffed Zucchini
From Vegetarian Times, Downloaded from the web at http://www.vegetariantimes.com on August 14, 2015. For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing. However, I did prep this recipe…
11 August 2015 Lemon Asparagus Risotto
Recipe created by Gena Hamshaw and included in ThePurpleCarrot.com This recipe was the first entree I’ve made from our Purple Carrot shipment. Of course I waited until one of the steamiest New England summer nights to stand over a stove stirring risotto for 45 minutes, but honestly, it was worth it. The ingredients in this recipe…
06 August 2015: TPC Apricot Pecan Bites
Created by The Purple Carrot My curiosity got the better of me this past week as I searched for plant-based meals to use on our menu. I noticed a bit of buzz for a service based here in the Boston area, The Purple Carrot. For roughly $59, one can get nearly all of the ingredients…
Four Nights A Week 