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A simple, tasty recipe that my 90-year-old Swedish mother still makes today. It can easily be made vegan by using only vegetable oil, but the Swedes do love their dairy products!
Vegetarian! Vegan!
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: potato, butter, oil, chives, salt
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An old favorite with turkey, pork, or game, it’s also delicious in a completely vegetarian or vegan setting. Try pairing it with a potato dish for special oomph!
Vegetarian! Vegan!
Source: Joy of Cooking, 2006 edition, and many other good cookbooks -- this is a classic recipe! (Entered by Janice Matthews)
Servings: 4 servings
Ingredient keywords: cabbage, oil, onion, apple, vinegar, honey, salt, caraway
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This is a great, quick, nutritious recipe. I found it online while searching for more ways to cook the delicious Swiss chard we get from Athens Locally Grown, and I’ve changed it only by adding the mushrooms and onion.
Could be vegan without the feta, of course.
Vegetarian!
Source: Ali's Cleaner Plate Club blog at http://cleanerplateclub.wordpress.com/2008/01/31/were-celebrating-with-chard-feta-pasta/ (Entered by Merrill Morris)
Servings: 3-4
Ingredient keywords: chard, onion, mushrooms, garbanzo, feta, pasta, garlic
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Most green leafy vegetable stems are just as delicious as the leaves and can be included in any dish you are making. Depending on the recipe, you may have to give the stems a few minutes head start in boiling water. Or, you can just save them up for variations on this unusual recipe.
Vegetarian!
Source: From Recipes from America's Small Farms by Joanne Lamb Hayes and Lori Stein. (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: chard, shallot, garlic, cream, bread, cheese
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There are lots of recipes out there for “authentic” Mexican spinach quesadillas and similar dishes out there. Few of them will tell you, however, that none of those dishes were traditionally made with spinach. It’s a cool weather crop that has trouble growing here in Georgia, much less in the more arid and hot climates further south. What does grow well, both here and there, is the even more nutritious Lamb’s Quarter, and this is what modern recipes replace with spinach.
Vegetarian!
Source: Traditional (Entered by Eric Wagoner)
Servings: Makes 8 tacos
Ingredient keywords: lambsquarters, onion, garlic, cheese, salsa
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This is a super-simple, delicious use for tatsoi.
Vegetarian! Vegan!
Source: Vegetarian Cooking for Everyone by Deborah Madison (pg. 139) (Entered by Geoff Lewis)
Servings: 4
Ingredient keywords: tatsoi, scallions, chives, rice, sesame, dark, sea, sesame
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This chicken stir-fry made with Thai holy basil seems to be a favorite dish for Thais and Westerners alike. Fast and simple to prepare, it is sold in small Thai eateries as a quick one-plate meal served on a bed of steamed jasmine rice. (The number of fresh chilies makes this a spicy dish, but don’t let that scare you away — you can adjust the number downward to suit your taste.) In Thailand, basil-flavored stir-fries are frequently served for breakfast or for lunch, often topped with a crispy fried egg. Thai cooks will often substitute the chicken with pork, beef, squid, shrimp, or seafood, so feel free to do the same!
Source: There are many versions online. The one given here is based on http://www.templeofthai.com/recipes/basil_chicken.php (Entered by Janice Matthews)
Servings: About 4, depending on people's appetites and the amount of rice that is included
Ingredient keywords: lchicken, garlic, onion, oil, peppers, soy, fish, lime, basil, rice
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This is about the simplest tomato salsa one can make, and it’s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don’t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.
Vegetarian! Vegan!
Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141. (Entered by Janice Matthews)
Servings: About a cup and a half
Ingredient keywords: tomato, basil, garlic, lemon, olive, parsley
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Sometimes the simplest recipes are the most delicious. This one has been a classic in the American South for at least a century. However, as I northerner by birth, I had to be introduced to it through Ann Jackson’s excellent cookbook. It’s now one of our family’s favorite ways to use red and yellow cherry tomatoes (which, as any kid knows, are “tommy toes”!).
Vegetarian!
Source: Cooking Southern, Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: tomato, onion, corn, green, parsley, olive
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Persimmons have been an important part of our American heritage from earliest times; when the first European settlers arrived, they learned of them from the Algonquin Indians, who were already adding them to breads, soup, and porridge. These settlers used the new fruit in many ways, including as the basis for a variety of alcoholic drinks. However, a recipe much like the one here was probably part of some of the first Thanksgiving menus. Despite its name, this is not today’s soft custardy sort of pudding, but the traditional English style that was most familiar to the early settlers. With many variations, this recipe has been passed down through generations, and was a holiday staple for many rural families in the Southeast until at least the 1940s.
Source: A family recipe, not only for us but for countless families east of the Mississippi River (Entered by Janice Matthews)
Servings: Makes 6 small, rich servings
Ingredient keywords: persimmon, honey, egg, milk, butter, flour
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