Monthly Archives: May 2011
It doesn’t matter what type of diet you choose, a little nutrition-know-how is always needed. Omnivores have to strive for food choices that reduce their intake of saturated fat and cholesterol and that maximize compounds that might fall short like fiber, folate, antioxidants, and potassium. Vegans need to give a little bit of extra attention […]
When vegetables are rated in terms of overall nutritional value, spinach is usually among the powerhouse veggies that top the list. It’s vitamin-rich and a good source of iron and fiber. Spinach is a cool-weather leafy green, and one of the first seasonal offerings at CSA (Community Supported Agriculture) farms and and farm markets, or […]
Making these traditional Purim cookies in a vegan rendition is not much of a stretch—Earth Balance comes to the rescue. I like to make them with at least two, or even three types of jam for variety and color.
This preparation is similar to tempura, except that the batter-dipped vegetables are sautéed in a small amount of oil, rather than deep-fried. These vegetable can be used as an appetizer, and are also a great vegetable side dish, especially for enticing picky eaters. Serve on their own or with a sauce of your choice as suggested below. Adapted from […]
When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden […]
Few fruits offer a much sensory satisfaction as fresh strawberries. The season for good, ripe strawberries, particularly local ones, is rather fleeting compared with other fruits. The good news is that you can’t eat too much of this Vitamin C-rich fruit. The bad news is that strawberries consistently rank near the top of lists of foods […]
A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.
What happens when one parent is vegan and the other one isn’t? Will the children be raised vegan or not? If you are a vegan but your spouse or partner is not, and you have or are planning to have children, then you are in what I call a mixed marriage. Families in this situation […]
Inspired by traditional Pennsylvania Dutch shoo-fly pie, molasses and a crumb topping team up in delectably wholesome vegan molasses muffins. Barley malt syrup works just as well as molasses and produces a slightly milder flavor.
Use this dressing if you are serving a salad with a Mexican meal. Alternatively, use it to marinate cucumber, cabbage, or tomatoes. Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes*, by permission of The Book Publishing Company.
This refreshing liquid refresher (a kind of a cross between a smoothie and a juice) of watermelon and strawberries — is excerpted from The Smoothies Bible* by Pat Crocker. Reprinted by permission. © 2010, Robert Rose, Inc.
This invigorating green smoothie featuring spinach and avocado, with a touch of parsley and watercress, is adapted from The Smoothies Bible* by Pat Crocker. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.