Archive for 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. Read More→
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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. Read More→
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Here’s a traditional side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. Read More→
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The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Recipe from Wild About Greens by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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This aromatic summer dish will get you out of the kitchen quickly. Try using the delicious Jerusalem artichoke variety of angel hair pasta (cappelini) available in natural food stores. This is a good accompaniment to grilled vegetables. Read More→
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This soup is very warming, and surprisingly filling compared to the more usual, brothy miso soups. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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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. Read More→
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This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. Read More→
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