Monthly Archives: June 2011
This is the perfect chocolate cake. I know that’s a big statement, but after 20 years of love letters and requests from brides, birthday celebrators, bloggers, caterers, and my family and friends, I can say with certainty that it is guaranteed to satisfy even the most ardent chocoholic. Be prepared for, “No way this is a […]
Traditionally, this is made with pigeon peas —cute, round, and tan, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. No harm will be done. Serve at room temperature or slightly chilled — it’s bright […]
It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is! Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. You can vary this by sautéing onions, mushrooms, diced […]
Fresh roasted red peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level. Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy […]
This vegan chocolate pumpkin pie is rich and decadent, so a little slice will do. It’s a nice variation on standard pumpkin pie at Thanksgiving dinner. Serve portions with vanilla nondairy ice cream or vegan whipped cream, cashew cream, or fresh fruit. Recipe and photo contributed by Dreena Burton, from Eat, Drink, and Be Vegan.*
Nearly every natural foods store, supermarket, and produce grocery offers a wide array of mushrooms. Shiitake, crimini, portobella, and oyster mushrooms are among those that were once exotic but are now readily available. Mushrooms are a fantastic hot appetizer ingredient. Their appearance, flavors, and textures aren’t all that make them so appealing.
Served in small portions, this aromatic preparation of teriyaki-flavored mushrooms complements Asian noodle or rice dishes. It can also be used as a hot appetizer with slices of baguette.
Fresh mint and lemon add zest to this simple zucchini stir-fry; carrot contributes extra color. Adapted from Stir Crazy!* by Susan Jane Cheney.