Monthly Archives: May 2011
A number of nourishing ingredients mingle in this baked vegan 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. Adapted from The Vegetarian Family Cookbook.
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 […]
Shoo-fly pie is a Pennsylvania Dutch classic made with molasses and a tasty crumb mixture. Here, these elements are transposed into a delectably wholesome muffin. 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 summer smoothie recipe is excerpted from The Smoothies Bible* by Pat Crocker. Reprinted by permission. © 2010, Robert Rose, Inc.All rights reserved.
This invigorating green smoothies is excerpted from The Smoothies Bible* by Pat Crocker. Reprinted by permission. © 2010, Robert Rose, Inc.All rights reserved.
Here’s a delicious start to your morning, with all sorts of fresh vibrant Greek flavors. To really gild the breakfast lily, serve alongside fried potatoes and some toasted whole grain bread. Recipe from Vegan Diner* by Julie Hasson, published by Running Press, © 2011
Julie Hasson’s new book, Vegan Diner*, recently arrived in my mailbox, and it has been such fun to peruse the recipes as well as enjoy the retro-diner theme of the design and photos. No matter how much us health-nut types love our green smoothies and raw hemp seeds and such, the pull of comfort food is […]