Category Archives: Vegan Recipes

A Bevy Of Beans

Posted on September 2, 2019 by Ann Lovejoy
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Spunky Sizzled Beans

2 tablespoons avocado or olive oil
1 pound Romano beans, ends trimmed
1/4 teaspoon kosher or sea salt
4-5 cloves garlic, thinly sliced
1 teaspoon finely chopped Ristra or any hot pepper
1-2 teaspoons raspberry vinegar (or any)

In a wide, shallow pan, heat oil over medium high heat. Add beans, sprinkle with salt and cook without stirring until lightly charred (2-3 minutes). Flip with a fork or tongs, adding garlic and hot pepper. Cook until well browned (2-3 minutes). Splash with vinegar, stir to coat and serve. Serves 4. Continue reading →

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Tomato Heaven

Posted on August 26, 2019 by Ann Lovejoy
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We were recently gifted with a splendid grill, so of course we’re going a little wild with the grilled vegetables. Zucchini and squash, eggplants and beets, even peaches and plums are magically transformed by searing heat and savory smoke. Naturally I have to take it over the top and smoke a little salt and oil as well, just to add that subtle difference to everything from salads to sauces. Ripe, juicy tomatoes are a little tricky to grill unless you use a grill pan so they don’t fall through the grate bars, but they are heavenly, as are ripe avocados. Together, they’re even better, especially in a breakfast burrito like this one: Continue reading →

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Ready For Fall, Y’all?

Posted on August 5, 2019 by Ann Lovejoy
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As my early beets are fattening up, we’re eating them almost daily, boiled, roasted, or raw. In my book, few summer treats are as delicious as a raw beet salad lively with spunky sweet onions and the lush sweetness of ripe fruit. Naturally, along with the usual autumn crops I’m planting youngster beets to bring me more bounty this fall. Golden and tender, Boldor keeps its pretty color when cooked, and youngsters taste sweet enough to use raw in salads, grated or sliced thinly and tossed with bitter greens. Sliced crosswise, Chioggia, the classic Italian striped beet, displays concentric circles of red and white that look beautiful on the plate. The pattern is most dramatic on smaller beets, so harvest them when they’re about 2 inches across if you want to wow your friends with a stunning raw salad. Like what? So glad you asked! Continue reading →

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Pickling Almost Anything

Posted on July 15, 2019 by Ann Lovejoy
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A reader with a boatload of cucumbers asked for some recipes to help preserve the bounty. As it happens, I have an abundance of cucumbers as well, and spent a happy morning turning them into snappy garlic dills. While I was at it, I also pickled several other things, because I love the contrast a piquant pickle provides to a rich or lean meal. Spicy, savory or sweet, pickles can be made with fruit or vegetables and sometimes combine both. Back in the day, our ancestors pickled lemons, onions, and watermelon rind, and enjoyed garden-based concoctions like chow-chow, piccalilli and relishes. Before refrigeration, pickling was an easy way to preserve fruits and vegetables well into winter. Every well-stocked larder boasted rows of pickled beans, pickled peaches, pickled lemons, and even pickled eggs. Whether tart-sweet or savory, pickles graced American tables nearly every day of the year. Continue reading →

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