Monthly Archives: August 2011
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 […]
The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely. Photos by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Lima beans (often called “butter beans”) have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish.
Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This […]