Monthly Archives: June 2011
Fresh mint and lemon add zest to this simple zucchini stir-fry; carrot contributes extra color. Adapted from Stir Crazy!* by Susan Jane Cheney.
This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It’s especially nice as a starter for springtime celebrations. Photos by Evan Atlas.
The attractive presentation of this medley of summer fruits — cantaloupe, strawberries, and blueberries — makes it especially appealing. Sometimes all you need is a little creativity to take fruits from so-so to stunning! Photos by Hannah Kaminsky at Bittersweet.
This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry (Pepperidge Farm) is actually vegan. Though it’s not the healthiest product in the world (to say the least — make this a once-in-a-while treat!), it’s a great way to make an impressive dessert quickly. […]
A current trend is that popular vegan blogs spin off into books. Why buy a book when you can get very similar content on a blog, you might ask? My answer is that there’s nothing like a bound book that you can take to bed, to the kitchen, and on the train, something that will […]
Healthy Highways* (second edition) by Nikki & David Goldbeck is a must for any health-conscious traveler. Covering every state in the U.S., it gives a “healthy” if not exhaustive listing of where to eat on the road, and includes natural foods stores and food co-ops in addition to restaurants, recognizing that it gets pricey to eat […]
A cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer. A splendid no-cook soup that will awaken taste buds dulled by summer heat, this soup can be eaten as […]
This rice dish, made with aromatic brown Basmati rice, fresh apple, dried fruits, and sweet seasonings, is a perfect companion to curried vegetable dishes. It gets its bright yellow color from saffron, but you can substitute turmeric for a similar effect.