Monthly Archives: December 2010

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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