Monthly Archives: May 2011
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.
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 […]
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.