Monthly Archives: March 2011

Vitamin B12 in the Vegan Diet

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 […]

Pretty in Pink Smoothie

This raw, vegan, gluten- and soy-free strawberry-banaa smoothie was contributed by Gena Hamshaw, from Choosing Raw.

Power Smoothie (Romaine and Superfood Seeds)

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. Per this post, those foods can be as straightforward and everyday as […]

Celebrate Great American Meatout

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 […]

Sephardic Date Haroset

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 harosets are made in various ways, but usually contain dates.

Passover Haroset

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. […]

Spring Barley or Farro Salad with Asparagus

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.

Vegan Matzo Balls (with a Gluten-Free Variation)

This vegan matzo balls recipe isn’t going to yield the Jewish grandmothers’ classic fluffy variety, but something new, delicious, and easy to make. Cooked quinoa flakes bind them together. A lot of the vegan matzo balls recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food. The […]