Monthly Archives: May 2011
If you love grilled vegetables, easy ideas and tips can be even more useful than specific grilled vegetable recipes. The great flavors of fresh summer vegetables turn extraordinary when exposed to the rapid, high-heat action of a barbecue grill. A slight sweetness is brought out, which, combined with slight charring, results in a most pleasant […]
Here are some tips and recipes for preparing barbecued tofu, tempeh, and seitan on the grill. These basic recipes will work on any kind of grill—gas, charcoal, or electric. These recipes presume you’re comfortable with whatever type of barbecue you own. Follow manufacturer’s instructions for preparing and using the grill. Look for expanded tips and […]
Filled with plenty of fresh apple, these muffins are so moist and good (and they’re good for you, too). They’re great as a weekend snack or as an addition to the school or office lunch box. Recipe from The Double Energy Diet* by Judi and Shari Zucker.
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 […]
Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas, embellished with sun-dried tomatoes, is a tasty take on this trio. You need only a salad and some crusty bread to accompany this hearty pasta dish that’s welcome all year around.
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.
When the season for cold meals arrives, this easy grain salad can be 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.