Monthly Archives: August 2011
A vegan walks into a bar, gets a glass of the house red and says, barkeep, there’s fish bladder, pig hoof, egg and milk in my wine.
In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following.
Fresh corn and cooked hominy produce an explosion of contrasts when combined in this salad featuring a deliciously addictive dressing. Every single bite features an eruption of vibrant flavors: sweet and sour, crispy and creamy, fresh and earthy. Nothing compares to the taste of summer corn, buttery and sweet; it’s scrumptious eaten directly from the […]
In this new spin on a classic, peaches replace tomatoes, and the result is a healthy, colorful, and refreshing salsa. This peachy take on traditional pico de gallo will satisfy your cravings for sweet, sour, and spicy flavors. Select fresh peaches that are still firm, so their flesh will keep its shape when cubed. In […]
This delectable stir-fry of delectable napa cabbage, mushrooms and tofu, augmented with Asian noodles goes well with a simple slaw and spring rolls from the freezer section of your natural foods store.
This super-easy cold sauce is perfect for simple sautéed or grilled tofu or tempeh recipes.
If you use two to three tubs of tofu per week, you are going to love the nifty little kichen tool called Tofu Xpress,* described in this review. Figuring out how to press tofu is a quandary faced by tofu lovers everywhere, who bemoan the wasting of so many paper towels. Tofu Xpress is basically […]
In preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty,* I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food.