Monthly Archives: December 2010

Cool Season Fruit Bowl

If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well.

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.

Pennsylvania Dutch Succotash

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 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”?

Mashed Sweet Potatoes with Leeks and Peas

Serve this combination of sweet potatoes, leeks, and peas, as a colorful and nourishing side dish with everyday meals. Adapted from The Vegetarian Family Cookbook.

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.