Archive for February, 2011
Once you’ve got the squash baked, this Japanese-style soup comes together quickly, and is as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Melisser Elliot of The Urban Housewife. Read More→
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Serve these delightful wraps with stone-ground natural tortilla chips on the side. They’re also a good companion to simples soups. Read More→
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[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 Traditionsfocuses on the ancient Buddhist philosophy of using every part of your ingredients in the cooking process. Read More→
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Filled with rich, earthy flavors, this wild and brown rice pilaf is equally welcome as a side dish for everyday meals or special occasions. Read More→
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Once you have some rice cooked, this sturdy, aromatic dish comes together quickly. Read More→
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I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with me for a mid-afternoon pick-me-up. Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
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Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make! Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
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