Archive for November, 2010
Though this traditional Italian flatbread is yeasted, it doesn’t take as long to make as other yeasted breads— it only requires one brief rising. Start making this bread just before you put up a pot of soup, and the two should be ready simultaneously. Read More→
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Everyone loves this nostalgic classic, whether served at everyday meals or as holiday fare. Using prepared whole-grain pie crusts makes pot pies a snap to prepare. Photo credit: Sang An.
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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. Read More→
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Squash, corn, and sweet potato combine to make a hearty chowder that’s perfect for this time of year. Do try to use fresh corn if it’s still available where you live. Read More→
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Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of winter holiday meals. Adapted from Vegan Express. Read More→
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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. Read More→
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Aromatic Basmati rice (available in natural food stores), sweet fruits, and crunchy nuts make a lovely counterpoint to spiced curry dishes. Read More→
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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. Read More→
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