October is just around the bend, which means fall is in full swing. Hints of nippy air alternate with Indian summer, so where food is concerned, transitional mode is the watchword this week. Here are five entree selections that are hearty yet suitable to evenings that are cool but not quite cold and use plenty of early fall produce. Tofu with Balsamic-Roasted Italian Vegetables (above) is easy enough to make on a weeknight. It’s good served hot over grains, or just warm over greens as a main-dish salad.
Robin Robertson’s Penne and Broccoli with Tomatoes, Walnuts, and Raisins is a pasta dish filled with a variety of delicious flavors and textures — not the least of which is healthful broccoli. Broccoli isn’t at it’s best during summer months, so enjoy plenty of it in the fall. All you need to complete this meal is a simple salad.
Gallo Pinto Especial by Jason Wyrick is a simple dish of rice and beans that packs plenty of flavor. Serve with simply sautéed late-summer squashes or fresh corn; flour or corn tortillas can be used to scoop it or wrap it up, if you’d like. A simple yet colorful salad completes the meal.
Seitan Chow Fun proves that making Asian-style fare at home takes not much more time than ordering and picking up Chinese food. Like the penne and broccoli recipe above, this one takes advantage of early fall’s tender and tasty broccoli. Serve with spring rolls (from the natural foods store freezer) and a simple coleslaw with a sesame-ginger dressing.
End the week with a fun and colorful Southwestern-Style Salad in Tortilla Bowls. Double the recipe for more servings; these are substantial main dish-sized portions. If you have any leftover Gallo Pinto, it’s a good side-by-side dish; if not, baked potatoes or sweet potatoes are good and easy companions.
from Vegan & Vegetarian Recipes: VegKitchen.com http://ift.tt/1h3pEAj
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