Monthly Archives: July 2011
This simply yet tasty salad of yellow summer squash and broccoli goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And— dare I say it—this might be just the kind of salad to entice younger eaters.
You can dress this simple and pretty salad with a splash of olive oil and red-wine vinegar as suggested in the recipe, or use a prepared salad dressing of your choice.
There’s just something comforting and kid-friendly about melted cheese. If the kids in question are vegan or lactose-intolerant, or, if you’re just trying to cut back on dairy based foods, there are many wonderful options these days. Here are just a few: Follow Your Heart’s Vegan Gourmet is soy-based and comes in cheddar, mozzarella, Monterey […]
In his book, Get Healthy, Go Vegan,* physician Neal Barnard made an astonishing observation regarding how diet impacts our health. According to Barnard, meals laden with meat and dairy have caused a surge in cancer, heart disease, diabetes, obesity and other life-threatening ailments.
Sea vegetables are getting more attention now that sushi is so popular. For thousands of years, cooks on every continent have made flavorful meals from sea vegetables—soup, stews, garnishes, condiments, and even desserts. Sea vegetables are rich in minerals and vitamins and low in calories. You may also find that eating sea vegetables satisfies your […]
Vinegar, from the French words vin (“wine”) and aigre (“sour”), has been made since ancient times by fermenting various liquids. There are numerous types of vinegar, from the cheap, harsh white distilled vinegar to precious varieties, such as well-aged balsamic vinegar that can cost up to one hundred dollars a bottle. This section will give […]
Here’s a quick guide on how to cook brown rice as well and how to use some of its varieties. For a wide range of delicious and easy brown rice recipes, visit our Brown Rice Recipes page. With its nutty taste and chewy texture, brown rice doesn’t fade into the background of dishes as does […]
I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use […]