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Mediterranean Orzo Pilaf

15 Jan

Here is a recipe for a tasty and quick orzo pilaf that I’ve made a couple times.  I was inspired by a non-vegan recipe I found on the back of a San Giorgio orzo box and made several substitutions and redactions, and I love the flavors of the simple ingredients combined with the toasted orzo.  It makes about 4 servings if served as a side, or 2-3 entree servings.

  • 2 tablespoons margarine
  • 8 oz. uncooked orzo
  • 2-1/4 cups water
  • 2 vegetable bouillon cubes
  • 1/2 teaspoon dried Italian seasoning (such as a mix of thyme and oregano)
  • 1 cup tomato sauce or chopped fresh tomato
  • 2 tablespoons chopped black olives
  • pepper
  1. Melt the margarine in a large skillet over medium heat.
  2. Add the orzo and cook a few minutes, stirring frequently, until golden brown.
  3. Stir in the water, bouillon, and seasoning, and heat to boiling.  Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
  4. Stir in the tomato and olives, cover, and cook for 5 more minutes, stirring occasionally to prevent sticking.
  5. Add pepper to taste and serve warm.

Sweet Potato Latkes

24 Dec

Two nights ago I did a twist on the traditional Chanukah dish and made latkes out of sweet potatoes, following a recipe I found here on Epicurious but substituting the eggs with Ener-G Egg Replacer.  A word of advice:  you may want to use more of the replacer mix than the directions call for, because I found my latkes to not be sticky enough and they were slightly falling apart.

However, they tasted absolutely superb!!  I think the sweet potatoes make even more delicious latkes than regular ones.

Vegan Potato Latkes

22 Dec

It’s Chanukah, so you know what that means:  the delicious potato pancakes known as latkes.  They’re a perfect comfort food for the winter, whether used as an entree or side dish.  Here is a vegan recipe, that makes about 8-10 latkes:

  • 1-1/2 lbs russet potatoes
  • 1 small yellow onion
  • 1 to 2 tablespoons fresh parsley
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt (preferably Kosher or sea salt)
  • 1/4 teaspoon black pepper
  • Canola oil as required
  1. Peel the potatoes, then coarsely grate over medium holes in the grater (strips shouldn’t be too fine).
  2. Place grated potatoes in a colander over the sink, and squeeze out the liquid using your hands.  Then place the potatoes in a large bowl.
  3. Peel and grate the onion.  Place in the bowl with the potatoes.
  4. Add the parsley, flour, baking powder, salt, and pepper, and mix well with a spoon.
  5. Pour an approximately 1/8-inch layer of oil into a large skillet and heat over medium heat.
  6. Form the pancakes by taking a heaping tablespoonful of the batter and flattening it gently.  Place the pancakes a few at a time in the skillet, preventing them from touching, and fry a few minutes on each side until golden brown.  Repeat until you use up all the batter, adding more oil if necessary.
  7. After removing the latkes from the skillet, drain on paper towels.  Serve with applesauce and/or vegan sour cream.

Easy-make Foods

2 Sep

Here are some ideas for vegan foods that you can very easily make from store-bought mixes:

  • Falafel.  Serve with hummus.
  • Matzo ball soup.  Use an egg replacer instead of the eggs the instructions call for.
  • Various rice, pilaf, and couscous dishes.  I like the brand Near East.
  • Barley or kasha.
  • Potato pancakes.  Try Streit’s or Manischewitz.

Sauteed Parsnips and Carrots with Honey and Rosemary

28 Aug

Here is another delicious recipe that was originally published in Bon Appetit magazine and is now also on epicurious.  I’m actually not a fan of parsnips so I’ve only made the carrots, and they go really well with the sweetness of the honey.  I sometimes use baby carrots instead of cutting up large ones.

Roasted Potatoes with Herbs

28 Aug

Bon Appetit magazine published this amazing recipe last January for roasted potatoes with herbs, also found on the epicurious site.  It’s absolutely one of my and my boyfriend’s favorite potato recipes.

Note:  I usually use regular Idaho potatoes that I cut into quarters or smaller, and my baking time seems to be closer to about an hour.

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