Monthly Archives: March 2011
Pasta, beans and greens is a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. Escarole is a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory, […]
Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. This vegan chowder is brimming with mild seasonal vegetables. Though it’s homey and hearty, perfect for any cold-weather meal, it’s surprisingly elegant choice with which to start a holiday meal like Christmas dinner, served in moderate portions. Photos by Evan Atlas.
Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don’t care for parsnips, try golden […]
This article on B-12 in the vegan diet is by Reed Mangels, Ph.D, R.D., and is reprinted by permission of the Vegetarian Resource Group. The requirement for vitamin B12 is very low. Non-animal sources include Red Star Vegetarian Support Formula or T-6635+ nutritional yeast (a little less than 1 Tablespoon supplies the adult RDA), and vitamin […]
This raw, vegan, gluten- and soy-free strawberry-banaa smoothie was contributed by Gena Hamshaw, from Choosing Raw.
Typically in raw circles, expressions like “power food” refer to Himalayan berries and maca powder and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus. Dark leafy greens, hemp, chia, and fruit add up to a killer […]
For most Americans, the arrival of spring on March 20 is cause enough to celebrate. But for millions of others this date brings another reason to celebrate—the annual Great American Meatout, sponsored by FARM (Farm Animal Rights Movement). This grassroots diet education campaign, which began in 1985 has become the world’s largest annual grassroots diet education […]
Haroset is an intrinsic component of the Passover plate, a condiment made from fruit, nuts and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. Sephardic haroset is made in various ways, but usually contains dates. This makes about 2 cups, which goes a long way at your Passover […]
Eastern European-style haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. It’s made essentially of apples, walnuts, and wine; proportions may be varied to taste. One of the important symbolic dishes of Passover, it represents the bricks used by the Jewish slaves to build Pharaoh’s cities. […]
This delectable grain salad is a great way to showcase asparagus in the spring, its true season. Peas or edamame and fresh dill add flavor and texture. This teams nicely with Crustless Tofu Quiche with Mushrooms and Herbs. Add a platter of cherry tomatoes and baby carrots for a nice meal.
These vegan matzo balls aren’t like the Jewish grandmothers’ classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free. Many vegan matzo ball recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food; these use quinoa flakes. They’re baked at a low temperature rather […]
This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photos by Evan Atlas.