Monthly Archives: August 2011
More than 200 Delicious, Festive Recipes for Special Occasions Here is do-able, hearty fare for major holidays year-round! With more than 200 mouthwatering recipes, Vegan Holiday Kitchen is your go-to resource for recipes and menus for major holidays. Vegans can at last celebrate the holidays with gusto and enjoy every course of the meal—from appetizers to […]
A dairy- and tomato-free lasagna, this one featuring butternut squash and mixed mushrooms is offbeat, for sure, but really delicious. Featuring a creamy tofu sauce, it’s a luscious dish great for special occasion fall meals. It also makes a terrific vegan main dish for Thanksgiving dinner.
For Jews around the world, early fall is the beginning of a new year, marking Rosh Hashana, the Jewish New Year. Here are recipes and menus for the vegan and vegetarian table. Rosh Hashana is more than a New Year’s celebration. The holiday’s ancient roots are as a harvest festival, and enjoyment of the abundant produce […]
When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner.
Thinking about making the transition from vegetarian to vegan? Erik Marcus’s The Ultimate Vegan Guide* is a supportive and concise guide. He keeps the Why? section brief—those who are thinking of going vegan are already aware of the reasons for doing so. The section on How? is gloriously detailed, though not overwhelming, served in bite-sized sections. […]
Open to any page of World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries* and you know you’re in the hands of a pro. Bryanna Clark Grogan has written 8 other cookbooks, and has more than two decades of experience as a chef, teacher, and journalist. Classics from a multitude of global cuisines are veganized […]
Ingredients and seasonings in this dish straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.
A traditional Asian food used as a meat substitute, you may have encountered seitan in dishes like “Buddhist’s Delight” in Chinese restaurants. Dense and chewy, this product of cooked wheat gluten is almost pure protein—you can see that by observing the high protein content of the dishes in this section. Clearly, though, seitan is not […]