Monthly Archives: August 2009

Basic Pizza Dough

I admit that I’m usually to lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But once in a while, I like to make crust from scratch; it’s really not that difficult. Here’s my favorite basic recipe, which harks back to my very first book, Vegetariana.

Marinated Whole Grain Berries with Wild Rice and Black-Eyed Peas

Whole grain berries are simply the intact kernel of the grain. Combining their distinct flavor and texture with those of wild rice and black eyed peas makes for a hearty salad.

Buckwheat Groats (Kasha) with Vermicelli and Fall Vegetables

Buckwheat groats, or kasha, lend an invigorating texture and assertive flavor to this enticing fall grain dish. Think of this as a more colorful and contemporary version of kasha varnishkes.

Lemony Bulgur with Green Beans and Walnuts

Filling and hearty, the lemony flavor and the young green beans give this bulgur dish a touch of spring.

Fresh Tomato and Corn Soup

This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.