Archive for April, 2011
A cleansing fruit and veggie duo combine in a light, ultra-refreshing cross between a smoothie and a juice. This goes down easy, so I’ve devised this recipe to yield about a quart. Share it, or sip it down slowly when you need a day to have more liquid and less food. Read More→
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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 servings, repeat the recipe as needed. Adapted from Vegan Holiday Kitchen. Read More→
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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. Read More→
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These Southwestern-flavored “pizzas,” made with flour tortillas, can be part of a satisfying meal served with a bean chile or a bean salad. Otherwise, they make a nice appetizer. Read More→
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Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. Read More→
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A great way to start the day with a hit of blood-cleansing chlorophyll and some good-quality protein from the seeds and protein powder. Adding protein will keep you feeling satisfied for hours! Recipe and photo contributed by Ricki Heller, from Diet, Dessert and Dogs. Read More→
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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. Read More→
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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. Read More→
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