Monthly Archives: February 2011
[Contributed by Adriana Pope, reprinted from Vegan Corner] I had the pleasure of speaking with Elizabeth Andoh while she was in Osaka, Japan preparing for her upcoming US book tour. Her newly released cookbook Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions* focuses on the ancient Buddhist philosophy of using every part of your ingredients in the cooking […]
Here’s a light and lilting rice old New Orleans side dish, abounding with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections.
Filled with earthy flavors, this wild and brown rice pilaf, enlivened with lots of spinach and parsley, is welcome as a side dish for everyday meals as well as special occasions.
For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this is a favorite Thanksgiving dish, but you need not wait for a special occasion to enjoy it.
This luxurious and piquant grains-and-greens combo starts with nourishing (and under appreciated) millet and combines it with whatever leafy greens you have on hand (collards, kale, chard, etc.) and bold flavorings. An unusual touch is added with pomegranate molasses. Recipe contributed by Ellen Kanner.
This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling.
When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process. Food allergies are terrifying and daunting, and for the first few months, I was a deer in […]
Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid, it strengthens your immune system and has other remarkable healing properties. Refrigerated kraut holds well for months and gets sassier as it ages. This and the accompanying article: Fermented Foods Strengthen the Immune System* were contributed by Rebecca Wood.