Monthly Archives: May 2011
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 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.
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: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve […]
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 […]
Recently, I was introduced to kañiwa, and was surprised that another South American quinoa-like superfood is making its way to the market. Kañiwa is a relative of quinoa, and like the latter, grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown […]