Monthly Archives: December 2010

Southern-Style Succotash

It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does!), you’ll enjoy this dish. If not, you can still enjoy this late-summer combo of corn and tomatoes by substituting cut green beans for the okra. Photos by Evan […]

Pennsylvania Dutch Succotash

The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, with a pleasant combination of flavorful vegetables. Photos by Evan Atlas.

Daiya nondairy cheese

Daiya vegan cheese is ideal for anyone who is allergic to dairy, soy, or nuts, as it contains none of these ingredients! Its primary ingredient is cassava root, (from which tapioca is derived), yet it melts and stretches better than any other nondairy cheese I’ve ever had.

Vegan Parents and Kids

Many vegan families struggle with explaining to their children why they are vegan. When children inevitably begin to ask questions about their diet, the harder question to answer is “Why are we different”?

Mexican Rice

Mexican Rice is a traditional accompaniment to tortilla specialties of the Southwest. The secret of this savory rice is that it is sautéed before the cooking water is added.

Spiced Summer Fruit Salad

Here’s a fruit salad for late summer, when the season’s fruits are no longer at their peak of flavor and can use a bit of assistance. Choose from the best of what’s left of the season — berries, stone fruits, and melons.

Quick Tomato-Herb Pasta Sauce

Here’s a homemade marinara-style sauce to make when you’re in too much of a hurry to deal fresh tomatoes, but want something with a more homemade flavor than jarred marinara sauce. Combining canned (preferably organic) tomato products with fresh and dried herbs does the trick very well.

Southeast Asian-Flavored Spicy Mashed Potatoes

Here’s an unusual twist on ordinary mashed potatoes inspired by a Southeast Asian recipe. These mashed potatoes are embellished with fresh chili pepper, coconut yogurt, and ginger. Serve with a simple tempeh or tofu dish (Sweet and Smoky Tofu or Tempeh Strips go well with this) and a bountiful tossed salad for an easy meal.

Raspberry-Almond Fruit Crisp

Ground almonds replace the flour and add sweetness to the topping for this fabulous raspberry fruit crisp. Contributed by Leslie Cerier, from Going Wild in the Kitchen.*

Love Soup by Anna Thomas

When the publisher of Anna Thomas’s most recent book, Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure,* contacted me to see if I would be interested in reviewing the book and perhaps do a Q & A with the author, I jumped at the chance. Her first book, The Vegetarian […]

I Love My Vitamix!

Some time ago, I got all excited about acquiring a juicer, having read about the benefits of freshly made fruit and vegetable juices. The excitement lasted all of about 3 weeks, after which cleaning the godforsaken thing and wasting so much pulp (no, I don’t compost) got old very quickly. Night after night I talked […]

Basic Chinese Sauce

Here’s a go-to sauce for veggie stir-fries. I recommend putting it together before you start the stir-fry, then adding it once the vegetables are just done. Start your stir-fry with some minced garlic for added depth of flavor, which will meld nicely with this sauce in the finished stir-fry.

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