Pan-fried mung beans with Tempeh

Another winning recipe from Super Natural everyday, this quick dinner involves soaking the mung beans ahead of time (canned would be way to mushy). If you’re not familiar with mung beans, you can usually buy them at a co-op or whole foods, and they also make great sprouts! If you start soaking them in the morning and they are still too hard by evening, just … Continue reading Pan-fried mung beans with Tempeh

Broccoli Polenta from Veganomicon, with Spring vegetables

I’ve admitted before that I find broccoli a bit of a chore. I know that it’s good for me, and arrives beautiful and fresh in my CSA, but there just aren’t that many ways that I like it. Whenever I find a recipe I like, I’m thrilled. With a giant head of broccoli on my hands, I finally decided to try the broccoli polenta from … Continue reading Broccoli Polenta from Veganomicon, with Spring vegetables

General Tso’s Tofu

My sister was visiting, and had a hankering for some Chinese food. My CSA has been more than plentiful with the broccoli lately, so I decided on on of my favorites – General Tso’s. The extra step of shocking the broccoli may seem annoying, but it’s essential for keeping the broccoli from getting soggy. General Tso’s Tofu serves 4 12 oz. Soy Boy (or other … Continue reading General Tso’s Tofu

Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce

This pasta was another mid-week experiment meal. I had an opened jar of roasted eggplant, meant for another purpose it turned out to be unsuited for, aging in the fridge. Thinking about theĀ  pasta dish I had at La Laconda the other week, I whipped up a sauce with fried garlic, roasted eggplant pulp, canned plum tomatoes, and fresh basil. I toss the cooked fussili … Continue reading Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce