Monthly Archives: March 2011

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 […]

Passover Carrot-Apple Pudding

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.

The Pressure’s On—In a Good Way

[Contributed by Jill Nussinow, MS, RD, The Veggie Queen™] Whenever I mention that I teach pressure cooking, people respond by telling me their memories about their mother’s or grandmother’s pressure cooker. Most have a horror story to tell.

Raw Crunch Bars

I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. […]