Monthly Archives: November 2010

Peanut Sauce

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.

Bean Basics

Beans and legumes are nutritional powerhouses, rich in protein and fiber, and very low in fat. They boast a slew of vitamins (B vitamins in particular) and essential minerals (notably iron). If you’re among the uninitiated, the following guide should demystify beans for you. If you’re a bean aficionado, take a look for new information and […]

Potage Polenta

This is kind of a cross between cornmeal porridge and a thick soup, enlivened with fresh and dried tomatoes and red beans. Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread. Photos by Evan Atlas.

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