Monthly Archives: February 2011
Contributed by Rebecca Wood. Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system.
True or False: It’s really important to feed our kids nutritious foods. Of course every parent agrees on the importance of feeding our kids well—at least on an intellectual level. It’s putting principle into practice that’s so disagreeable. Consider this scenario: It’s late, you’re driving home from soccer (or basketball, piano, day care, or wherever) […]
Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better.
Mix up your favorite beans with fresh herbs and a vinaigrette, and you’ve got a great way to add protein to a meal. Adapted from The Vegetarian 5-Ingredient Gourmet.
The flavor of maple syrup marries well with pineapple, especially glazed right into the surface. If you like pineapple, you’re sure to enjoy this nearly instant dessert. This is particularly appealing when made with canned organic pineapple mini-rings. Photos by Rachael Braun.
Vegan sausage is a fun protein source that provides plenty of flavor and spice to a meal. The bold taste of Tofurky or Field Roast sausage provides a perfect foil for fresh greens. I prefer these brands to other kinds of faux sausage, because they’re made with tofu and seitan rather then textured soy protein. Serve this hearty dish […]