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Vegan recipes

  • Sweet and Sour Ramps

    “This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”

  • Pineapple Fried Rice

    Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.

  • Salad Of Sorrel, Endive And Mushrooms With Walnut Dressing

    “This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com

  • Curried Arkansas Black Apples

    This recipe is intended to be paired with the other March 2011 $16 square recipe for Risotto with Lacinato Kale.

  • Kumquat Salsa

    Charming kumquats make for excellent salsa! Spoon over the usual quesadilla, munch with chips, or serve over a protein of your choice. Play with the ingredients- add whatever attracts your notice!

  • Avocado Hummus

    Great with chopped veggies, pita chips, or on sandwiches. Yummy!

  • Citrus Dressing

    Tis the season for citrus! Try this knockout dressing on salads, or as a marinade for tofu or chicken.

  • Rainbow Beets with Orange Vinaigrette

    We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!