I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish.Continue reading
Category Archives: Meatless Mains
Moroccan-Style Couscous Stuffing
This deliciously different stuffing is wonderful with roast chicken or even whole boned fish. I like to use it to stuff a large capon, which I roast and serve as a splendid Sunday dinner. Vegans can use it as a stuffing for roasted bell peppers or eggplant
Wheat Berry Minestrone with Leafy Greens
Here’s a hearty meal-in-a-bowl that makes a delicious lunch or light supper any time of the year. Wheat berries combined with legumes and leafy greens, such as kale or Swiss chard, make a soup that is equally delicious and nutritious, containing a very high amount of dietary fiber, among other nutrients. I like to serve this soup for supper, accompanied by whole-grain bread and a simple green salad. Leftovers make an excellent second meal, a great snack or a superb welcome home for hungry travelers.
Sausage-Spiked Chickpeas with Yogurt
It’s hard to believe that a dish so simple to make can taste so delicious. This is the perfect combination of ingredients — they seem to work synergistically, each enhancing the flavor of the others. The slightly sour tang of the yogurt makes a particularly nice finish.
Warm Black Bean Salsa
Warm Black Bean Salsa
VEGETARIAN FRIENDLY
This dip is a perennial hit. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with Homemade Baked Tortilla Chips (page 43) or a slice of warm gluten-free cornbread.
Santorini-Style Fava Spread
This spread, which is Greek in origin, is unusual and particularly delicious. Although fava beans do figure in Greek cuisine, for most Greek people fava is synonymous with yellow split peas, one of the major indigenous foods of the island of Santorini. In Santorini, they make many dishes using yellow split peas, including this spread. Serve this with warm gluten?free flatbread, such as Yogurt Flatbread (page 62), plain brown rice crackers or celery sticks and wait for the compliments.
Caper-Studded Caponata
Caper-Studded Caponata
I find this version of caponata, which contains a sweet red pepper and capers, particularly delicious. Spread it on your favorite gluten-free crackers or flatbread, such as Yogurt Flatbread (page 62) or over thinly sliced cucumber or spears of Belgian endive, or that old stand-by, celery sticks.