Archive for January, 2004
The lush tomatoes of late summer can hardly be put to better use than in this lush sauce. Adapted from Pasta East to West. Read More→
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Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Adapted from Vegan Express. Read More→
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This luscious mixture is as welcome on raw salads as it is to embellish cooked noodle, grain, or vegetable dishes. Adapted from Vegan Express. Read More→
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This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables. Read More→
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Here’s an easy preparation that is also quite useful. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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This instant sauce is perfect for spring rolls and dumplings. A little goes a long way. Read More→
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How often I’ve heard friends respond to my offer of nuts by saying, “Oh, no thank you, they’re too fattening.” In other instances, people who simply cannot stop eating them tell me, “I know nuts are bad for me, but I just love ‘em.” Many people are convinced that nuts are unhealthful because they are high in fat. What they fail to realize is the fats contained in nuts are actually beneficial.
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