Monthly Archives: January 2011
I don’t have much of a sweet tooth. Given a choice of a good vegan pastry or, say veggie sushi as a yummy snack, I’d choose the sushi. Or spring rolls. Or stuffed grape leaves. Don’t get me wrong. I wouldn’t turn away a great vegan dessert, but it’s not something I clamor for. So […]
Remember that your choices are abundant on this diet. You can eat a lot or a little. It works for everyone! And, I mean everyone! You can do this a variety of ways. These steps alone will get you eating about 50% raw foods and well on your way to superior health.
Coffee in general is a favorite flavor and beverage of mine. Yet, while the wide array of gourmet coffee drinks always sound so enticing, the vegan options from which I can choose are sadly limited. After leaving so many cafés empty handed, I decided to turn my greatest craving into cake! As aromatic as a […]
Here’s a quick soba (buckwheat) noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted. Bonus: Soba noodles are gluten-free, if that’s a concern for you. Photos by Rachael Braun.
This vegan creamy fennel soup has wonderfully subtle flavors, and a refreshing and warming quality at the same time. I’ve added zucchini and fresh parsley to the recipe, which adds some beautiful specks of green in the final dish. Contributed by Helyn Dunn, from Helyn’s Healthy Kitchen. Photos by Hannah Kaminsky.
Announcing the relaunch of VegKitchen with Nava Atlas Dear healthy plant-based food enthusiasts, VegKitchen.com has relaunched in a bigger, brighter magazine-style format. A widely visited site (on line since 1996) celebrating all aspects of plant-based home cooking, VegKitchen.com is presented by Nava Atlas, the author of bestselling vegetarian and vegan cookbooks, including The Vegetarian Family […]
Because nutritional yeast has evolved as a nutritional supplement, it suffers from an unappealing name and a somewhat misunderstood reputation. Nutritional yeast, not to be mistaken with brewer’s yeast, is a deactivated yeast that according to Wikipedia, is “produced by culturing the yeast with a mixture of sugarcane and beet molasses, then harvesting, washing, drying […]
Okra is a vegetable that arguably requires an acquired taste. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary […]