Archive for September, 2011
Mmm…I just love this simple smoothie starring kale and banana. It goes down so easy, and I especially like it with frozen banana. Read More→
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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. Excerpted and adapted from The Salt Book by Fritz Gubler and David Glynn, reprinted with permission of Arbon Publishing. Read More→
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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 lies dormant until it is triggered later in life.
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Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking. Photo courtesy of Our Ohio. Read More→
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Two revered ancient grains — quinoa and corn — mingle companionably one simple, tasty dish. This easy pilaf goes well with bean dishes, leafy greens, and colorful salads. Serve as a holiday side dish or an everyday grain dish. If you don’t need quite this large a quantity, it’s easy to halve the ingredients in this recipe. Read More→
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Have a funky holiday with these mashed potatoes and gravy, a must have on the dinner table during the holidays. Try some of the variations for both recipes and make it even funkier! Contributed by Beverly Lynn Bennett, from The Complete Idiot’s Guide to Vegan Living.
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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. Contributed by Ricki Heller. Read More→
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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, from 1,000 Vegan Recipes. Read More→
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