This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.
Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.
"Bacon" variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we've substituted the mayo with avocado and seasoned it with lime juice.
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
"This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk."
Clover Food Lab, a truck at MIT, offers this soup made with its own homemade vegetable stock.
Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish.
Crisp and licorice-y fennel is eaten raw, roasted, or used to flavor a broth. Very thinly sliced in a salad, fennel is bright and refreshing - like celery but with an edgier flavor. In a broth, its sweet anise taste can bring out the best in fish or chicken. The layered bulb is also good roasted, braised, or steamed, as the star of its own dish. For the lightest and cleanest side dish, steam quarters of fennel, and then toss the soft bulbs with fruity olive oil, lemon juice, and a pinch of red pepper flakes.