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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
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