This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.
I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!
Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing Italian tomato salad to go with a loaf of fresh bread for a quick lunch.
We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making these cauliflower potatoes again for sure.
We always used to buy these until we realized how easy it is to whip up homemade tortillas, hot from the griddle. You can use these to make burritos, quesadillas, or tortilla chips.
With winter veggies, it’s easy to throw everything in the oven and have a nice roasted medley for dinner. You can pair this with a soup or heartier entree. I used a yam, some turnips from the farm, and brussels sprouts. Other root or winter vegetables would work well too – like onions, carrots, orContinue reading “Roasted Root Vegetables: #108 of 1000 Sustainable Food Experiments”
During winter holidays when I was a kid, my Mom would make this stuffing to go with our roast turkey dinner. No matter how much stuffing she made, and how much was left over, there was never any thrown out – every scrap was thoroughly enjoyed. I’m glad I helped out in the kitchen growingContinue reading “Sage Apple Stuffing: #78 of 1000 Sustainable Food Experiments”
Dover sole is a flaky, delicate flat fish that takes very little time and preparation to cook. This recipe uses lemon, olive oil, and dill and a simple oven bake to create a healthy dinner. We had it as a side dish with leftover minestrone. This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Baked Lemon Sole: #66 of 1000 Sustainable Food Experiments”
What is a sunchoke, you might ask? I had the same question. We got these from a sustainable farm where we volunteer, and it turns out they taste like a cross between a potato and an artichoke. They’re tasty roasted with some olive oil and herbs in the oven, and they provide a great sourceContinue reading “Roasted Sunchokes: #60 of 1000 Sustainable Food Experiments”
Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table. They’re sweet, tangy, crunchy, and a delicious accompaniment to just about anything you might have for lunch. I tried making them recently and they came out great! This is part of our 1,000 FoodContinue reading “Grandma’s Bread and Butter Pickles: #50 of 1000 Sustainable Food Experiments”