Miso Soup

Miso Soup

I suspect there are almost as many ways to make Miso Soup as there are people who make Miso Soup. Made with fermented soybeans and barley or rice, miso is thought to be one of the most protective of super foods. Its enzymes and microorganisms … Continue reading

Quinoa Bowl with Roasted Vegetable Medley

Quinoa Bowl with Roasted Vegetable Medley

Simple is good. SO good! But that’s only part of the reason I’m loving quinoa for easy weeknight meals these days. Quinoa has great texture and a wonderful nutty flavor. It’s loaded with protein, and a nice source of minerals like iron and … Continue reading

Ratatouille Flatbread Pizza

Ratatouille Flatbread Pizza

My mom began making ratatouille when I was a young girl, and I remember it was unlike anything she usually served and I wasn’t really sure if it was supposed to be a side dish, a condiment, filling, or topping. Turns out that this lovely stew … Continue reading

Roasted Carrots, Potatoes, and Onions (Oil-Free)

Roasted Carrots, Potatoes, and Onions (Oil-Free)

This is a favorite of mine. I never get over how good these vegetables are. I’m pretty sure they remind me of the pot roasts my mom used to make, and even then, the richly flavored carrots and potatoes were the … Continue reading

Indonesian Peanut Sauté

Indonesian Peanut Sauté

Longtime readers of Ann Arbor Vegan Kitchen may remember a recipe for Thai Noodles with Spicy Peanut Sauce that I wrote about two years ago. It remains one of my most requested recipes, but today it’s getting a mini makeover. … Continue reading

Spinach and Kale Salad with Pecans, Dried Cherries, and Maple Citrus Dressing

Spinach and Kale Salad with Pecans, Dried Cherries, and Maple Citrus Dressing

Which do you think is more nutritious, spinach or kale? Most people might guess kale, but according to an article in The Huffington Post (Kale vs. Spinach: Which Is Healthier?), both are “very healthy choices. Kale might have the edge … Continue reading

Ginger Baby Bok Choy Stir Fry with Spicy Tofu

Ginger Baby Bok Choy Stir Fry with Spicy Tofu

This time of the year, nobody wants to be stuck in the kitchen when we could be outside savoring precious hours of extra daylight. But alas, someone has to make dinner, and that someone is usually me. This scrumptious stir … Continue reading

Vegetable Vindaloo

Vegetable Vindaloo

Sometimes dinner is just so good, you can hardly wait for leftovers the next day. This is one of those recipes. Vegetable Vindaloo is a spicy Indian curry, which derives from a Portuguese dish flavored with wine and garlic. Indian … Continue reading

Fresh Endive with Rice and Greens

Fresh Endive with Rice and Greens

Do you say N-dive and ON-deeve? According to California Endive Farms, there actually is a difference. Curly Endive, pronounced N-dive, is a wilder member of the chicory family resembling escarole, and is grown outdoors. California or Belgian Endive, on the … Continue reading

Italian Escarole and Potato Soup

Italian Escarole and Potato Soup

Last night I made this delicious springtime Italian Escarole and Potato Soup, based on Nava Atlas’ recipe from her inspiring book, Wild About Greens. Nava’s book is a tremendous resource, bursting with brilliant ways to eat more greens, as most of … Continue reading