Monthly Archives: April 2011
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. It’s easiest to make this one serving at a time in a small skillet; for more […]
Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling.
Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling.
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.