Archive for September, 2006
This homestyle Italian classic, updated with vegan sausage, makes a warming one-dish winter meal. It’s especially good served over cooked polenta. Mild, pale-green Italian frying peppers are commonly available in supermarkets and produce markets. Read More→
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Soy-based meat imitators undoubtedly help ease the transition to a meatless diet for countless people who might otherwise succumb to cravings for “the real thing.” They usually contain only a fraction of the fat of their meat counterparts. And any product that inspires greater use of soy rates highly in my book. I resisted vegan sausages for a long time, as I was never a fan of sausages in my pre-veg days. I was pleasantly surprised by a unique taste and texture sensation. Not so much reminiscent of meat, they are rather complex, spicy, and hearty—a more grown-up version of tofu hot dogs. Read More→
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While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons.
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Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into soup eaters of all ages. Adapted from Vegan Soups and Hearty Stews for All Seasons.
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Zel Allen, along with her husband, Reuben, run the popular monthly ‘zine Vegetarians in Paradise. Now she has come out with a wonderful new cookbook, The Nut Gourmet: Nourishing Nuts for Every Occasion (Book Publishing Company, 2006). Nuts are an underused source of protein, vitamins, minerals, and healthy fats. In this vegan cookbook, Zel talks about the merits of nuts in the diet, and presents dozens of delicious recipes from soups to…well, nuts. Read More→
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A Rich Harvest of Wit, Lore and Recipes
When Vegetariana was first released in 1984, its first major review predicted that it would “prove itself a classic”—and it has. With quotations, folklore, and literary tidbits, this wittily illustrated celebration of vegetarianism delights the eye as well as the palate. With more than 230 recipes, this updated edition is as much fun to cook from as it is to read. Read More→
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