Monthly Archives: September 2011

Put ’em Up! by Sherri Brooks Vinton

 Sherri Brooks Vinton’s Put ‘Em Up!: A Comprehensive Home Preserving Guide for the Creative Cook*, is a must-have book for every green kitchen and is the best guide and crash course in drying, freezing, canning, and pickling so you can enjoy seasonal foods all year-round. She breaks down and illustrates all the steps, changing the mindset […]

Vegan Brie Cheez

This lovely round of creamy cheez is delectable by itself. It’s also delicious on crackers or in sandwiches and is especially elegant as a snack or dessert served with fresh, crisp fruit, such as Asian pears. This versatile uncheese also makes a terrific pizza topping. Slice it thinly or thickly into wedges.  Recipe contributed by Jo […]

Vegan Gooda Cheez

This impressive, dome-shaped cheez has a creamy texture and lovely golden color. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.*

Garlicky Cream of Celery Soup

A perfect puree for a rainy fall or spring day, this creamy vegan soup will win you over with its elegant simplicity and intense celery flavor. If you prefer not to use croutons, serve with fresh whole grain bread to soak up the flavors. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Baked Eggplant and Peppers

Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole with a creamy, cheesy (vegan) topping. Serve with a simple grain or pasta dish (or serve over grains or pasta) and a colorful salad augmented by beans or chickpeas.

Tangy Coleslaw

Here’s a great coleslaw, perfect for picnics, vegan barbecues, or to dress up everyday meals. It gets an extra kick from pickles, fresh dill, and horseradish.

Cauliflower and Vegan Cheddar Cheese Soup

For anyone coming in from the cold, this is a soothing treat. Cauliflower and potatoes are enveloped in a (vegan) cheesy base—making this an ultimate comfort soup!  Photos by Evan Atlas.

Lemony Leek and Mushroom Soup

Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you’d like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests.