Monthly Archives: November 2010
‘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 […]
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.
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. […]
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 […]
Vicki’s Vegan Kitchen* is the latest book by Vicki Chelf. Few people are a better walking advertisement for the plant-based lifestyle than this vibrant and creative woman, who is a talented artist in addition to being a wonderful food writer.
Aromatic brown Basmati rice, sweet fruits, and crunchy nuts make a lovely counterpoint to spiced curry dishes. Look for brown Basmati in the bulk sections of natural foods stores, or in the international aisle of large supermarkets. You can try the domestic variant, called Texmati.
This colorful vegetable curry is an easy, aromatic way to enjoy veggies in a warming, spiced (but not too spicy) sauce. Serve with fresh flatbread, brown rice or other grain, and a simple salad of cucumber mixed with coconut yogurt and cilantro.
Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color.
Some time ago, Wild Veggie US sent me samples of their products, which are concentrated purees of broccoli, carrot, or red bell pepper. These can be used as bases for hot or cold soups, stirred into casseroles or sauces to add flavor or nutrition, or just heated (or chilled) and served as hot or cold […]
This pasta dish, combining rotini with white beans, needs only a tossed salad and a steamed green veggie to complete the meal. Try this with whole-grain or spelt pasta for an even heartier result.
Smoothies are an easy way to ensure you are getting your daily vitamins and nutrients. In just a matter of minutes you can have a daily dose of fruits and vegetables whether you are 5 months old or 105 years old. Let your taste and desire for good nutrition determine the best green smoothie recipe for […]
Serve this delectable peanut sauce over noodles or grains. It’s also good over sautéed tofu or tempeh or even used as a dressing on Asian-style salads such as the Thai-Flavored Tossed Salad shown above. No matter how you plan to use it, tailor the spiciness to your taste.