Monthly Archives: September 2011

A Guide to Salt Varieties

Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here’s a guide to many of the common salts available.

Quick Three-Grain Brown Bread

Pop this easy egg- and dairy-free wheat, cornmeal, and rye quick bread into the oven while your favorite soup is simmering on the stove. You’ll love this moist loaf! 

What affects Celiac Disease?

Celiac disease (also called celiac sprue, non tropical sprue, and gluten-sensitive enteropathy) is genetic. All individuals who develop celiac are born with a genetic predisposition for the disease, but the age of onset can vary from infancy to old age. Some people are diagnosed at birth or during childhood, bit in many people, the disease […]

Mushroom-Stuffed Potatoes

A small amount of vegan cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or beans, and steamed green beans or asparagus, or other favorite green veggie. Photos by Evan Atlas.

Chapatis

These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.

Roasted Brussels Sprouts in Balsamic Glaze

Here is a simple to make, enticing change-of-pace from ordinary preparations brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Recipe contributed by Ricki Heller.

Thyme-Scented Sweet Potatoes with Black Olives and Garlic

If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, […]

Jerusalem Artichoke Salad with Greens and Herbs

Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic.