Monthly Archives: July 2011
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. Here’s a brief overview of […]
Here’s a quick guide on how to cook brown rice as well and how to use some of the varieties. With its nutty taste and chewy texture, brown rice doesn’t fade into the background of dishes like white rice does. Once you switch to brown rice, there’s no going back! Nutritionally, brown rice is far superior […]
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 […]
Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors.
Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as […]
A seasoned popcorn mixture with a lingering bite, this is an “adult” snack that is good to have at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.* Visit the Goldbecks at HealthyHighways.com. Photos by Evan Atlas.
Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.*
This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds or calcium-rich sesame seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.”
At farmer’s markets and community supported agriculture farms, lettuces make their appearance in May and go strong through mid-summer. When I belonged to a CSA farm, each week, we could take as many as three healthy heads of lettuce for our share. No matter how much one loves salads, three heads a week is a […]
Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It’s a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky.
Make this fruity, thirst-quenching classic a few hours ahead, to allow all of the flavors to develop. Then let the celebration begin! Recipe contributed by Karina Allrich, from Cooking by the Seasons.*
This roasted eggplant salad complements mild tomato-based pasta dishes as well as most any kind of grain or bean dishes. Artichoke hearts add a nice flavor and texture contrast to the smoky, mellow flavor of the roasted eggplant.