These grits go well with black-eyed peas, greens and squash, making them the perfect choice for a Southern (American) dinner.
These muffins are light and mildly sweet, with a good cornmeal flavor. They have enough grains and nuts in them to make them a good addition to the breakfast table.
Fresh green beans paired with baby corn are especially nice when dressed with a lovely vinaigrette. This salad is best chilled.
When persimmons are in season here is Southern California, venders sell them along the roads, and they are perfectly delicious! Try them in these quick and easy tostadas, or use them in making my Persimmon Salad.
I use the leaves, stems and peeled bulb of the kohlrabi in making this delicious vegan chowder. The corn rounds can be eaten most easily by lifting with your soup spoon and eating around the cob.
Great for a picnic or Fourth of July celebration, this salad is crunchy and tangy. Serve with veggie burgers and potato salad for a real treat.
I buy my beef-flavored soya chunks from Betta.com. They are tender, yet meaty, and they really taste like beef. This hearty soup tastes even better the second day!
I like to serve this dish with my Do-Ahead Cheese Enchiladas for an easy vegetarian dinner to serve for company. Delicious!
To make creamy breakfast grits, you need to cook them in milk. Adding honey and chopped nuts, makes them a real treat!
If you want a side dish that is far from boring and far from expensive, try this spoon bread recipe. Your family will love it with bean burritos or any vegetarian main dish.