Balsamic Glazed Endive
Saturday, 14 April 2018 by Julie Lieber
Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
- Published in Vegan, Vegetarian
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Mashed Potato Salad with Balsamic Vinaigrette
Saturday, 27 January 2018 by Julie Lieber
This is a mix between a potato salad and mashed potatoes. The potatoes get mixed with a balsamic vinaigrette that kicks this up another notch.
- Published in Vegan, Vegetarian
Mujadra
Saturday, 20 January 2018 by Julie Lieber
Mujadra is a classic middle eastern dish that combines warm spices with lentils and rice into a hearty vegan meal. What puts this dish over the top is the mound of deep carmelized onions that are served on top of this dish or mixed in. If you are up for making this dairy, you can serve it with some labneh or sour cream on the side…
- Published in Vegan
Steamed Whole Cauliflower with Sauce
Friday, 12 January 2018 by Julie Lieber
With the trend towards oven roasting vegetables, we’ve forgotten how good some veggies taste when they are cooked to death in a pot. I think cauliflower is one of those veggies whose sweetness only comes out when it is really cooked, just before the point of being mushy. When we make this steamed cauliflower, the kids eat this up in no time, especially when they get to dip the pieces into this salty rich sauce.
- Published in Vegan, Vegetarian
Sweet Potato Fries
Friday, 05 January 2018 by Julie Lieber
I like sweet potato fries even better than regular French fries. There is something about the sweet, salty and spicy mix that gets me every time. And these are baked and not fried, so there is no mess to deal with. Try these alongside my vegetarian Deli Reuben sandwich or any other sandwich for dinner meal.
- Published in Vegan, Vegetarian
Maple Dijon Brussel Sprouts and Butternut Squash
Friday, 05 January 2018 by Julie Lieber
Brussel sprouts and butternut squash are a great balance for one another. They are both earthy fall/winter veggies and the green Brussels and bright orange squash look beautiful when served together. I like to add a Maple Dijon mixture for the last few minutes, which really brings all of the flavors together and adds a sweet and tangy flavor.
- Published in Vegan, Vegetarian
Bamiya Style Green Beans
Friday, 29 December 2017 by Julie Lieber
This recipe is a favorite of mine from Zahav, Michael Salmonov’s restaurant and cookbook. Unlike most green bean recipes I make that leave them crisp and crunchy, this recipe slow cooks the beans in a spicy sauce of middle eastern flavors until the beans have broken down and take on the intense tomato and spice flavors.
- Published in Vegan, Vegetarian
Sauteed Collard Greens
Friday, 29 December 2017 by Julie Lieber
Sometimes you just want a nice hearty side of greens. I happen to love collard greens simply sautéed. You can serve these either barely sautéed, bright green and with some bite left in them or you can stew them until they are braised and soft. Either way, they are delicious!
- Published in Vegan, Vegetarian
Stewed Purple Cabbage
Friday, 22 December 2017 by Julie Lieber
The secret to this dish is lots of onion and very thinly sliced purple Cabbage. My Grandmother, who always made this without a food processor, cut the cabbage into superfine thin shreds and it was also so tender. To give it some extra flavor, she would add a few tablespoons of her chucksteak gravy towards the end.
- Published in Vegan, Vegetarian
Easy Roasted Broccoli
Saturday, 09 December 2017 by Julie Lieber
For a great last minute side dish, try this broccoli. The method here ensures that the broccoli will be cooked through and also carmelized. Not only does this roasted broccoli have more flavor than steamed, there’s also less cleanup. Simply recycle the foil or parchment and you are done!
- Published in Vegan, Vegetarian