Today's vegetable sandwich recipe: Quick and easy, just baked eggplant slices paired with a healthy green hummus. Not just vegan, " Vegan Done Real ". WAY BACK IN 2005 Talk about supper in a flash! It could be made still easier with a supermarket hummus. But the hummus took 10 minutes to pull together in the food processor AND, very unusually, has no added fat. I made it a few days ago (and didn't get around to the eggplant) and since it was around, had it with tomato sandwiches, grilled pepper sandwiches, etc. It's even good plain on toast! You could make it in advance, too. Or there's time to mix it while the eggplant broils. UPDATE I just love it when A Veggie Venture's first-year recipes still appeal. In all honestly, as much fun as I was having exploring new ways to try vegetables, I was also kind of flailing around, a new recipe for every day. Looking back, as a result, those vegetable recipes tend to be quick and easy and healthy, the kind of fo

An excellent couscous salad, a vegetable-packed version of traditional tabbouleh that couldn't be simpler to make. First "cook" couscous in lemon juice, then just add piles of vegetables. This a great "refrigerator" salad, it keeps for many days. Weight Watchers? You're going to love this salad! Way Back in 2005: This No-Cook Tabbouleh recipe was first published on Day 100 of A Veggie Venture's first year, when I cooked vegetables in a new way every single day for an entire year. (Curious for more? Here's the back story .) On Day 100, there was no quitting that vegetable odyssey even if the milestone passed without fanfare. Instead, it was onto the tabbouleh recipe, an unusual no-cook version that needs to rest overnight for the flavors to meld. If you start it before supper, finish it before bed and then refrigerate overnight, when you get home from work tomorrow, it'll be waiting and perfect. I did want to change the recipe's proportions:

Tired of coleslaws more mayonnaise than salad? Instead, this is a slightly unusual, colorful slaw, full of crunchy vegetables, lightly dressed in an Asian-style peanut and ginger dressing. A great favorite at church potlucks! Do I hear a hallelujah?! This Recipe Has Moved Please see << Holy Slaw! >>. Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2005, 2006 & 2020

I made this old-fashioned cake for the party too. I wasn't so keen on it. But since I made a number of revisions that likely changed the outcome and Epicurious reviewers love it in a big way, here's the link . My version took 25 minutes to mix and an hour to bake.

~recipe & photo updated in 2007~ Simple and good, these were! I'd looked for a marinated mushroom recipe, something for a meaty-ish vegetarian sandwich. (Suggestions welcome!) But this will do, for now, as is, for mushrooms on the side. FYI: Spelling portobello (portabello? portabella? portobella?) is a trick. Even Epicurious spells it a couple of different ways. 2007 Photo Update: So I made these again -- they're so simple and quite good! But since I had such good luck washing the mushrooms for Kalyn's Roasted Asparagus & Mushrooms , I decided to wash two of the portobellos and brush the other two. Much to my surprise, the washed ones cooked faster and tasted better! I suspect it's because they had more moisture to both 'carry' heat into the flesh of the mushrooms and to withstand the hot grill. They even look better in the photo. Anyway, do as you like but from now on, I'm washing mushrooms (except when they're eaten raw). GRILLED PORTOBELLO M

A simple carrot soup, bright with spices and a small kick of cayenne, sweetened with a drizzle of honey, soured with a splash of lemon juice. Served cold and dreamy good! (Looking for a carrot soup recipe serve to serve hot? I recommend my long-time favorite, Laura's Carrot Soup .) ~recipe & photo updated 2011 & 2014, recipe republished 2014~ ~ more recently updated recipes ~ 2005 Original: I just love pretty food! And this is very very pretty, a deep autumn orange. And it calls for stuff that's likely already on hand. And it's very healthful – only 90 calories a cup and no fat! And it's cheap, to boot! All these things make this soup a winner, no matter what! Still, be aware that the texture and taste are, to my taste anyhow, a bit unusual, a bit of a surprise. The lemon slices do jazz up the presentation – and while the drizzled honey falls to the bottom of the bowl, by the time you get there, you're spooning up the last drops because it tastes soooo

For the first time ever, I've been failed by the Internet! I spent a full 30 minutes searching for a recipe for pattypan squash. Mind you, there were plenty of recipes for baby pattypan squash which are apparently de rigueur in restaurant circles. [Update: simple baby pattypan squash are quite lovely, yes!] But I learned - thank you, the Internet - that what jumped into my bag at the farmer's market on Saturday was a mature pattypan squash , one with size and heft. So I followed the suggestion of the farmer's daughter, "Just grill it." Pattypan is a summer squash - it slices easily, like zucchini and yellow squash. It tastes like a nuanced yellow squash. And grilled, it was good, left unadorned, no butter, no garlic, just the smokey essence from the grill/smoker. Simple. Earthy. I'd recommend it -- GRILLED PATTYPAN SQUASH Active time: 2 minutes Grill time: 20 minutes maybe Serves 4 1 large pattypan squash, washed, sliced vertically about 1/2 inch thick Salt