Monthly Archives: June 2011
Use ripe (even overly ripe) red tomatoes for this delightful repast that is sure to capture the flavors of summer’s bounty. Made in just minutes, it is the perfect soup for a dinner for two with a veggie-filled pasta dish and a chilled white wine. For a larger crowd, double the recipe. Contributed by Miyoko […]
Eggplant and lentils make for a delicious combination of flavors and textures, in a recipe designed for the slow cooker. Just add a green salad for a satisfying meal. Use a medium (approximately 4 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.
This is the only vegetarian “bacon” I have found to be really satisfying—crispy and chewy, with a smoky flavor. With no cholesterol, it’s the perfect complement to any breakfast, or make yourself a great BLT with it. Double the recipe if you wish—this goes very fast! Contributed by Miyoko Schinner, from Now and Zen Epicure.*
Chile peppers are an indispensable part of many ethnic cuisines that have become intrinsic to the healthy cook’s home repertoire. Chilies are one of the most widely produced and utilized condiments in the world, after salt and black pepper. Members of the capsicum genus, their flavors range from mild to sweet to explosively hot. There are hundreds of varieties, with […]
This naturally sweet powder is ground from the pods of the evergreen carob tree. In the past, carob was once known as locust bean or Saint-John’s-Bread. Saint John the Baptist is said to have survived in the wilderness by eating carob pods and wild honey. Carob is most commonly used as a substitute for cocoa […]
Wasabi is sometimes known as Japanese horseradish, an apt description, since its flavor is so reminiscent of the horseradish we know. The word wasabi is translated from the Japanese as “mountain hollyhock,” and it is from the ground, dried root of this plant that the hot spice is derived. Its fresh, pungent taste has made […]
If you’re looking to drop a few pounds or just change your eating habits to live a healthier life, then there are probably things you do each day that slowly sabotage those goals. But don’t worry, most of these bad eating habits are relatively simple to fix. It’s just a matter of becoming aware of […]
Grilled pineapple is amazing. It’s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue. Adapted from Vegan Holiday Kitchen.*
Not long ago, when a recipe called for mushrooms, it meant the white button variety. What else was there? Now, nearly every natural foods store, supermarket, and produce grocery offers a wide array of mushrooms. Mushroom lovers, you’ll find many tasty recipes on VegKitchen’s category of recipes featuring mushrooms.
After a busy week, few but the most diehard foodies enjoy the added stress of planning, cooking, and serving a grand meal to a small crowd, especially if it’s not any special occasion or holiday. Still, dinner parties are fun, and the desire to host and participate in them lingers on.
Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make! Recipe and photo courtesy of Ricki Heller, from Sweet Freedom.
Everyone’s mad for greens these days! Once you get into the leafy greens habit, it’s hard to stop. And why would you? Greens are acknowledged as the most nutrient-rich group of veggies, with a multitude of benefits. The hardier greens, like kale, chard, and collards, are superb sources of highly absorbable calcium, a perk that’s especially […]