Monthly Archives: September 2011
Reviewed by Rachael Braun. After a typical busy day, it’s hard to decide what to make for dinner. When time is particularly short, everything seems too complicated, so the fallback is ordering out or eating something lacking in flavor and/or nutrition. Robin Robertson’s Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less* will give the […]
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 […]
This delectable vegan holiday stuffing recipe was contributed by Jo Stepaniak, reprinted from Vegan Vittles: Down Home Cooking for Everyone.*
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 […]
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.*
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.
Even those who aren’t quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Adapted from Vegetariana.
Here’s a Middle-Eastern inspired barley salad that’s a nice offering for buffets and potlucks. Its slight sweetness makes it a good foil for other Middle Eastern specialties like hummus, tabbouli, and baba ghanouj. Note that pot barley, a less refined form of barley than the common pearled barley sold in supermarkets, is offered as an […]