Monthly Archives: December 2010
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.
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”?
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 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.