Archive for July, 2011
A seasoned popcorn mixture with a lingering bite. An “adult” snack that is good to have at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. Read More→
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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. Read More→
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This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.” Read More→
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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 lot of lettuce! If you shop at farm markets, they, too will be bursting with lettuces (photo courtesy of International Produce Training). Read More→
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This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. Read More→
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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. Read More→
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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. Read More→
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Orange is love and fidelity, and we all know that chocolate is love…that makes this dessert the perfect choice in celebrating a Goddess Midsummer festival! Recipe contributed by Karina Allrich, from Cooking by the Seasons. Read More→
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