Posts in Sides
Spaghetti Alla Puttanesca

You must like olives if making this dish! One cup of olive tapenade is the perfect amount for us, but you might start with ½ to ¾ cup and taste to see what amount works for you.

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Rainbow Vegetable Stir-Fry

This stir fry is simple and very versatile, meaning you can add whatever veggies you prefer, and you can serve on top of quinoa, or another similar grain.

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Cauliflower Steaks

You can serve one or two steaks as a side dish with some of the onion, garlic, and herbs, and a dollop of hummus, or sprinkled with Parmesan cheese

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Baked Oatcakes

These oatcakes can be packed into lunches, stuffed into wraps, and eaten as a snack or breakfast on the run, and they make the perfect accompaniment to any of the bowl dinners or main courses in this book.

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Rainbow Vegetable Risotto

Not only does this dish look beautiful and colorful, but it’s super nourishing and tasty, too. You have the option to add in a pop of sweetness with some dried blueberries, raisins or dried cherries, or sprinkle on vegan parmesan instead.

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Sautéed Cabbage

This sautéed cabbage is full of nutrients, flavor and texture. It’s the perfect side dish to accompany any plant-based banquet!

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Basil Pesto

Pesto can also be thinned with olive oil and lemon juice and used as a dressing for cooked pasta, warm or cold salads, and cooked vegetables.

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Curry Spice Blend

Fenugreek is the spice that gives curry that unmistakable aroma and flavor. If you can’t find fenugreek, just buy a good curry blend instead of trying to make it.

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Coconut Green Rice

You can use long-grain brown rice, red or mahogany rice, wild rice, or white sticky rice in this recipe, but you will need to adjust the cooking time—less for white rice, more for wild rice.

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Roasted Root Vegetables

You can use a mixture of any of the following vegetables: carrots, Brussels sprouts, white and/or sweet potatoes, broccoli, cauliflower, parsnips, beets, turnips, rutabagas, leeks, bell peppers, chile peppers, radishes, and mushrooms.

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