Archive for July, 2010
This savory stew can restore the weary and energize those who are feeling fine. Garlic, hiziki, and shiitake mushrooms are renowned for their immune-enhancing properties. Sweet butternut squash fills the pot with the delicious taste of autumn. Serve over rice, quinoa, or noodles. Read More→
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The colorful contrast of the carrots and parsley against the black arame and white noodles gives this Asian-style salad its remarkable beauty. It is also rich in calcium and quick to make. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen. Read More→
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Tofu, garlic, and ginger bring a taste of Asia to this quick and easy salad. Read More→
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I remember my first taste of sushi in Boulder, Colorado, summer of 1978. There I was studying voice, dance, arts in education and theater at the Naropa Institute. New friends invited me for lunch. They served rice and vegetables wrapped in toasted nori with a spicy wasabi dip. As they spoke about their macrobiotic diet, I fell in love with my first taste of seaweed. Read More→
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Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Recipe adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen.
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Featuring 160 Recipes for Quick, Delicious, and Healthy Meals
With a foreword by Neil Barnard, M.D., president, Physician’s Committee for Responsible Medicine
Photography by Susan Voisin, Fat Free Vegan Kitchen
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