Archive for March, 2011
I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. Here I use a combination of red and regular quinoa that, combined with black beans, makes a high-protein salad that’s hearty enough to be a main dish. Read More→
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Colorful and luscious, this Thai restaurant classic can be made easily at home. Fresh pineapple is still available and reasonably priced, so try this with the fresh fruit, if you can. Adapted from Vegan Express.Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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This excellent 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 B12 fortified soymilk. It is especially important for pregnant and lactating women, infants, and children to have reliable sources of vitamin B12 in their diets. Read More→
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This raw, vegan, gluten and soy free smoothie was contributed by Gena Hamshaw, from Choosing Raw.
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This raw, vegan, gluten and soy free smoothie was contributed by Gena Hamshaw, from Choosing Raw. Read More→
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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 me a boost of energy and focus. Per this post, those foods can be as straightforward and everyday as kale or winter squash. Lately, my superfoods of choice have included all of the original ten I mentioned in my “super foods” post, but the focus has been on dark leafy greens, hemp, chia, and nutritional yeast. Oftentimes, I find myself blending all or a few of those into a killer morning smoothie.
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Many people consider broccoli rabe a delicacy, savoring its slightly bitter flavor. Here’s the simplest and most traditional way to prepare it. Read More→
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Making these traditional Purim cookies in a vegan rendition is not much of a stretch—Earth Balance comes to the rescue. I like to make them with at least two, or even three types of jam for variety and color. Read More→
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