Monthly Archives: November 2010

Grow Your Own Gourmet Mushrooms

‘Shrooms With a Brew: Sustainably Grow Your Own Gourmet Mushrooms It was Spring ’09 and we were fourth years at UC Berkeley. Both of us had offers in corporate America. Investment banking and consulting seemed to be the futures waiting for us after graduation. All that changed one day after listening to a lecture in one […]

Cranberry-Pear Wild Rice Stuffing

Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish. Photos by Hannah Kaminsky of Bittersweet.

Sourdough Stuffing with Pine Nuts and Raisins

This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.

Pueblo Corn Pie

Here’s a recipe I’ve made many times over the years as a Thanksgiving main dish. It’s one of my family’s favorites, so I made sure to include it in Vegan Holiday Kitchen. This layered casserole of cooked cornmeal topping a tasty bean chili is adapted from a Native American recipe. Photo by Rebbeca Crump of Ezra Poundcake. […]

Pasta Primavera

Though this uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Serve with a salad of fresh greens with chickpeas for a complete and hearty meal.

Juice Power (from your blender) by Teoorah Shaleahk

Juice Power (from your blender)* by Teoorah B.N. Shaleakh is a compact little book that immediately appealed to me, because though I like the idea of juicing, I don’t like juicers. The recipes in this book use the whole fruit (except in the case of citrus, of course) or vegetable, and often in unexpected combinations. So […]

Sweet Potato Biscuits

Here’s a vegan version of the slightly sweet, traditional Southern biscuits.

Black Bean and Zucchini Tortilla Casserole

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese. The lively flavors make for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Adapted from The Vegetarian Family Cookbook.