A takeoff on the popular potato pancake, these luscious latkes bring together various flavorful vegetables.You can make these ahead, refrigerate and reheat later.
This dish features a richly flavorful filling encased in flaky phyllo pastry and drizzled with a tangy-sweet dilled syrup.
This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.
This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.
This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.
This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.
Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's."
These strudels are ideal for entertaining because they can be prepared ahead of time. Assemble them through step 6, and make the sauce, then refrigerate for up to 2 days. On the night of your party, just bake the strudels, and let the sauce gently reheat while you enjoy hors d’oeuvres with your guests.
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.