Archive for January, 2011
Because nutritional yeast has evolved as a nutritional supplement, it suffers with a horribly 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 and packaging the yeast.” Read More→
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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 of. Read More→
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This nippy preparation of green beans is adapted from the fascinating book on early Mission cooking of the Southwest, Early California Hospitality (1938). Use the most tender fresh green beans for best results. Read More→
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If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I’m not saying that young women won’t like these hearty dishes, but in my experience, at least, they don’t eat in nearly the quantity of their male counterparts. Read More→
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This supremely nourishing trio of ingredients are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of theslaw recipes on this site. Adapted from Vegan Express. Read More→
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Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. Read More→
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This quick, versatile mixture is marvelous as a dip with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks. It also makes a super spread on toasted wholegrain or pumpernickel bread. Read More→
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These pinwheels are so pretty if you use different-colored flour tortillas. Tortillas come in a variety of colors, such as red, green, and yellow, and flavors including sun-dried tomato, pesto, spinach, and whole wheat. Try the different fillings and combinations suggested as variations. Read More→
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