Archive for December, 2010
Put on some Michael Bublé or Barry White…snuggle close with the one you love…take it slow and enjoy… Read More→
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When you need a grain to cushion stews and stir-fries, to stuff into vegetables, or to power pilafs, chances are you reach for rice. And while there’s nothing wrong with rice—particularly if you’ve made the switch to brown—exploring a variety of whole grains can expand your culinary horizons and add even greater nourishment to your meals. Whole grains are particularly apropos to cook and serve with fall harvest produce. Often distinctively flavored and textured, these grains hold their own with a variety of produce and seasonings. Read More→
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This easy and delectable pasta dish is perfect for cool weather months when you want something comforting, yet with plenty of flavorful veggies. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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This spread resembles chopped liver in an uncanny way, but its delicious flavor will not be off-putting to those who don’t care for imitation meat flavors. Serve it with any kind of cracker, or as a spread for fresh bread. Read More→
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Mild tofu makes a good counterpart to the balsamic-roasted vegetables. This is good served hot, or just warm over greens as a kind of warm main-dish salad. Read More→
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