Monthly Archives: March 2010
Here are some tips on how to cook fresh beets (or use them raw). Cooking or roasting beets brings out their natural sweetness. There are three main ways to prepare beets (other than not cooking them at all): microwaving, cooking, and roasting. Beet lovers can also explore our complete listing of beet recipes —easy, vegan, and delicious. […]
Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs.
A spoonful of this sweet-tart chutney, made with fresh apple and dried apricots, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like.
This simple butternut squash and potato dish is a fusion of Asian and Indian flavors. Contributed by Anne Dinshah, from Healthy Hearty Helpings,* ©1999, published by American Vegan Society.
A few years ago, the food media burst forth with reports of studies claiming that chocolate may actually be good for us. Chocolate’s chemical core contains a myriad of substances that raise the level of seratonins and endorphins (the body’s feel-good and falling-in-love hormones); plus, its caffeine-like components contribute to quick energy bursts, perfect for […]