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. more →
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.
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. more →
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. more →