Monthly Archives: December 2010
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.
The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, but not bland, with a pleasant combination of flavorful vegetables.
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.
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 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.
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.
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.
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.