Monthly Archives: July 2011
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 […]
This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks.
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.
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.*