Monthly Archives: June 2011

Okra-Rice Soup

A true southern classic, this okra soup was as commonplace in the nineteenth century as it is unusual today. Despite the “throw-everything-into-the-pot” simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is  closely related to a Creole gumbo.

Raw Vegan Cheddar Cheese Spread

This vegan cheddar cheese spread is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.

Raw Vegan Parmesan-Style “Cheese”

You can easily and quickly whip up this cheesy, slightly nutty-tasting dairy-free Parmesan-style seasoning with the help of a food processor. From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.

Ginger and Garlic from Jars: Are They OK to Use?

Those little jars of prepared garlic and ginger are so completely convenient! No fussing with paper-thin garlic peels, no paring gnarly knobs of ginger or endangering fingers on the ginger grater and no garlic-smelling hands for the rest of the night. But is it OK to use these conveniences?

Black Bean and Corn Quesadillas

Quesadillas made with vegan cheese are a great choice for an easy dinner. Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes). You can make these on the stovetop or in the oven. 

Asparagus: Buying, Cooking, and Enjoying

After long winter months of root vegetables and tubers, the farmers market re-awakens in spring – pulsating with energy and brimming with cheerful colors, enticing smells and delicious flavors that make for a full sensory experience. Strolling by the vibrant stands of produce, you’ll find everything to fulfill the stirring desires of re-awakened palates: fresh […]

Natural Sweeteners: A Brief Guide

While the detrimental effects of white sugar are still being debated, there’s little doubt that Americans consume far too much of it. But most of us would be loath to giving up sweets altogether, no matter how bad the news. While most natural sweeteners aren’t nutritional bell ringers, they are generally thought to produce less […]

Pasta Salad with Parsley Pesto and Two Squashes

This flavor summer pasta salad, featuring green and yellow summer squashes,  is a good choice for a vegan/vegetarian potluck offering, but is easy enough to make as part of an everyday meal. It’s delicious with grilled vegetables and vegan burgers.