Monthly Archives: February 2011
Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal. Serve with a dollop of nondairy ice cream if you’d like to dress it up. Photos by Evan Atlas.
This is very rich, but is an excellent way to use your surplus of matzo; a little goes goes a long way. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky.
[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 colorful side dish featuring kale and fennel is a favorite Thanksgiving offering, 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.