Monthly Archives: July 2011
If you’re looking for vegan pasta recipes (great for any vegetarian too, of course) as well as tips on making the most of this versatile food in all of its varieties —alternative flours, gluten-free, etc. — you’ve come to the right place! Easy and quick to cook, easy to digest, low in fat, rich in […]
A vegan take on this classic American soup, this mélange of potatoes and fresh corn uses stand-ins for dairy and seafood. Smoke-flavored baked tofu is an excellent replacement for the clams, and any unsweetened nondairy milk gives it a creamy base. Adapted from Vegan Soups and Hearty Stews for All Seasons.
This easy sauté calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, eight-ball zucchini, etc., may be substituted or added. Photos by Hannah Kaminsky.
More and more people are starting to realize the importance of eating “local,” loosely defined as grown within approximately 100 to 200 miles. You can probably guess its benefits: eating local reduces your food’s carbon footprint and strengthens the local economy while providing you with fresher food. But how can you go local in your […]
It has been suggested that the obesity epidemic may in part be a dehydration crisis: we’re thirsty, but we think we’re hungry, so instead of drinking water, we eat more food. There certainly could be something to this theory, because most Americans not only don’t drink enough water but dehydrate themselves with caffeine and alcohol […]
This is an embellished version of pasta aglia olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It’s especially good when tender small zucchini come to market in midsummer.
It’s worth keeping track of your garbage for a few weeks. Watch what you throw away, and ask yourself if each item you are throwing away could be replaced with a reusable substitute.
Carrot tops, onion skins, orange peels, and even coffee grounds can be put in an outside pile or bin of some sort, then covered with grass, leaves, and brush to decompose into a rich, dirtlike organic material full of nutrients that makes excellent soil fertilizer and is called compost. You can keep adding layers of […]
This is a garlic lover’s dream—whole bulbs of roasted garlic to do with whatever you wish. Adapted from For the Love of Garlic: The Complete Guide to Garlic Cuisine* by Victoria Renoux.
Serve this easy miso sauce over pan-sautéed tofu or tempeh, or toss it with noodles. It’s also delicious over steamed broccoli and summer or winter squashes. Miso, a fermented paste made of soybeans, comes in several varieties; read the article on miso on VegKitchen’s Healthy Vegan Kitchen page.