At a recent family gathering, my sister, sister-in-law, and I got to talking about calico beans, which was a popular casserole dish when we were growing up. After finding my grandmother’s recipe, I was inspired to try a vegetarian variation. Quite good! It makes nearly two quarts, so I froze part of it.
I also made
- Sweet potato/broccoli salad with peanut butter/lemon dressing
This is a variation of Robin Robertson’s recipe from 1,000 Vegan Recipes. I substitute dried cranberries for the pomegranate seeds, skip the peanut garnish, and reduce the oil in the dressing to one tablespoon. Instead of oil, I thin the dressing with some sherry that I use for preserving my fresh ginger root. This is one of my favorite salads.
- Oranges with dried figs, dried cranberries, coconut, and walnuts
Also from 1,000 Vegan Recipes
- Waldorf salad with apple, lots of celery, fresh tarragon, toasted walnuts, and a Greek yogurt/mayonnaise dressing
This is a variation of the salad in Jack Bishop’s Vegetables Every Day. I make this often, usually with tofu mayonnaise.
- Roasted vegetables (carrots, parsnips, red onion, red bell pepper, cauliflower, and shitake mushrooms)
- Steel-cut oatmeal
This reheats beautifully in the microwave, so I make a full batch and have enough for several breakfasts.