Monthly Archives: September 2010
This homestyle Italian classic, updated with vegan sausage, makes a warming one-dish winter meal. It’s especially good served over cooked polenta. Mild, pale-green Italian frying peppers are commonly available in supermarkets and produce markets.
Chocolate is most compatible with pears as a winter treat. Enjoy these chocolate-drizzled poached pears as a light dessert.
This recipe for mung dal is adapted from Julie Sanhi’s Classic Indian Vegetarian and Grain Cooking. Similar to dal made of red lentils, this is kind of a cross between soup, stew, and sauce, and is good scooped up with fresh flatbread.