Monthly Archives: April 2011
This is an intriguing alternative to standard pesto; the secret ingredient is arugula, also know as rocket, which adds extra bite. Pesto loses some of its magic if it is turned into a puree, so be sure to keep the texture chunky. Recipe from Raw Food Celebrations: Party Menus for Every Occasion!* by Nomi Shannon and […]
This fresh fruit treat is as pretty to look at as it is delicious to eat. It’s made with generous layers of fresh fruit and berries, granola, and soy yogurt flavored with bananas. It’s presented in a similar fashion to an ice cream sundae. Breakfast treat or dessert, you choose. Recipe from Vegan Bites: Recipes for […]
Matzo Brei, a kind of flat omelet made with crushed matzo and egg, is a beloved Passover week breakfast. As in the recipe for Vegan Matzo Balls, quinoa flakes provide the Passover-appropriate “glue” that holds the matzo brei together. They also add a surprising amount of flavor to this bland yet comforting classec. It’s easiest […]
I know that pineapple isn’t a component of all carrot cake recipes, but the carrot cakes I liked the most were always those that included it. Similarly, you can omit the coconut if you’re not a fan. The walnuts add Omega-3s add more protein. Recipe and photo contributed by Ricki Heller, from Diet, Dessert and Dogs.
When fresh berries are in season, here’s a versatile sauce to serve over cakes, pies, or nondairy ice cream. it’s one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Photos by Hannah Kaminsky of Bittersweet.
This delicious, earthy vegan mushroom soup is reprinted from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine* by Dynise Balcavage.
Though this tasty stew bears a passing resemblance to the classic East Indian mulligatawny, it’s actually an adaptation of a classic curried chicken stew recipe from the American South. This meatless version substitutes chunks of tofu or seitan, baked until chewy and golden. The harmony of sweet and savory flavors in a curried base is […]
This dessert is almost embarrassingly simple, yet luscious and low in fat. It’s a good way to serve this fruit during strawberry season.