Archive for January, 2011
Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my sons a zillion times. Read More→
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This recipe, contributed by vegan chef Beverly Lynn Bennett, was a favorite of my sons’ during their teen years, as well as her Crispy Rice and Almond Treats. Moist and fudgy, it isn’t hard to see why it was one of their most frequently requested treats. Read More→
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Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. It keeps well and develops flavor as it stands. Read More→
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When winter rolls around, it’s good to consume as much onion and garlic as possible. This delicious sauce makes it easy to do so. Serve this over grains, pasta, or baked potatoes. Read More→
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This fun-to-make cookie will please young and grown-up tastes alike. Kids can participate in every step of the recipe, but they have the most fun with forming the dough into balls (make sure they have plenty of flour on their hands—the dough is slightly sticky), making the thumbprints, and filling the holes. I like to use two or three different types of preserves for each batch—strawberry and apricot are favorites. Adapted from The Vegetarian Family Cookbook. Read More→
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Incorporating silken tofu into this lightened cheesecake, and topping with fresh berries, gives it a healthy spin. Read More→
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When berries are in season, here’s a versatile sauce to serve over cakes, pies, or nondairy ice cream. Read More→
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Applesauce cake was a fixture in early twentieth-century Ladies’ Club cookbooks. It’s appropriate for today’s savvy bakers, knowing as we do that applesauce is a great fat substitute. Read More→
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