Monthly Archives: March 2010
This classic pasta and chili dish can be made with varying ingredients and seasonings, but the one standard factor is that it’s always served over spaghetti. Often, too, a touch of sweet spices (such as cinnamon or allspice) are added. The result: a hybrid recipe that’s uniquely American. Adapted from The Vegetarian Family Cookbook.
This flavor-packed Harira, a Moroccan soup combining high-protein lentils and chickpeas, is perfect for the transitional evenings of late summer, though you can enjoy it any time of year. Adapted from Vegan Soups and Hearty Stews for All Seasons.
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 […]