Tangy Buckwheat Noodle Stew with Cabbage Serves 4 to 6 This is a great combination of noodles and tangy sweet cabbage. I call it a stew but it really isn’t. The colors are bright and the flavor is perky. 1 tablespoon canola oil 2 cups red onion, coarsely chopped 2 cloves garlic, minced 4 cups finely shredded red cabbage 4 cups finely shredded Savoy or
The Veggie Queen’s Quinoa Summer Squash Pilaf
Quinoa Summer Squash Pilaf Serves 4 Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there’s anything that I use that you don’t like, feel free to make substitutions. 1 cup quinoa 1 medium onion, diced 1 medium red pepper, diced 2 cloves garlic, minced 1-2 teaspoons grated ginger 1 3/4 cups vegetable broth
Red Rice Salad with Lemony Roasted Cauliflower
Serves 4 If you can get colored cauliflower, orange, green, or purple, it makes this dish look even more interesting. But even if you use traditional white cauliflower, it will taste great. 3 cups cauliflower, steamed for 1 ½ minutes on stovetop or microwave 2 teaspoons olive oil 1 teaspoon lemon olive oil Salt and pepper to taste 1 ½ cups water ½ teaspoon salt