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 salt varieties available. You might also enjoy Pink Himalayan Salt: 5 Reasons to Ditch Regular Table Salt.

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 […]

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 of 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. Photos by Hannah Kaminsky.

Thyme-Scented Sweet Potatoes with Black Olives and Garlic

If candied sweet potatoes are too cloying for your palate, try them prepared in a savory rather than sweet way. This recipe, fragrant with garlic and thyme and studded with black olives, may change your mind about sweet potatoes if they’ve never been your veggie of choice. This recipe doubles easily for a larger crowd. Contributed […]

Jícama Salad with Oranges and Watercress

This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely vegan Thanksgiving dinner menu! Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If […]

Pear and Toasted Walnut Salad with Cranberry Vinaigrette

This salad has flavors that speak eloquently of autumn —pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas […]

Eat, Drink, & Be Vegan by Dreena Burton

What I like most about Dreena’s books, in addition to the great food photography, is that she doesn’t rehash the same familiar recipes you find in a lot of other cookbooks.  Plus, while her recipes sometimes call for ingredients you may not have used before, they remain simple to prepare and even unfamiliar ingredients can […]

Sweet Potato-Spelt Biscuits

These simple vegan sweet potato biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Contributed by Cathe Olson from The Vegetarian Mother’s Cookbook.*

Vegan Brunch by Isa Chandra Moskowitz

At this point in her cookbook writing career, I think Isa could put out a book titled 137 Ways to Cook Brussels Sprouts and it would not only be a best seller, but a favorite on vegan message boards everywhere (Really. Her roasted brussels sprouts recipe is great.). After the success of Vegan with a Vengeance,* Vegan Cupcakes Take […]

Virginia Peanut Soup

Admittedly rich, this traditional Southern-style peanut soup has an intensely nutty flavor. Served in moderate portions, it’s immensely satisfying.

Vegan Soul Kitchen by Bryant Terry

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine* by Bryant Terry fills a niche that’s been long left empty: good, healthy vegan food rooted in traditional African-American cuisine. It’s one of many excellent cookbooks released this year and is definitely one that belongs on your shelf if you’re looking to get more veggies into your […]

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