Monthly Archives: October 2011

Speed Vegan by Alan Roettinger

When I first met Chef Alan Roettinger at Portland VegFest last year, I was struck by his commanding presence. Maybe I was simply awed by his stature, or maybe it was the white chef’s jacket—(they have that effect on me). But Chef Alan also reminded me of myself twenty-something years ago. Those first few years […]

My Sweet Vegan by Hannah Kaminsky

Reviewed by Gail Davis. Desserts are an indulgence I allow myself more than occasionally, and they are my one true weakness. So when I finally became the proud owner of a copy of Hannah Kaminsky’s My Sweet Vegan: Passionate About Dessert*, I couldn’t wait to sink my teeth into the recipes contained within its specatcular, […]

Appetite for Reduction by Isa Chandra Moskowitz

I adore the cover artwork, don’t you? It’s so beautiful, I’m inspired to write another book just so I can ask Lisa Diercks to design the cover. Did I mention that Isa wrote this book just for me? Well, not really. It only feels like she wrote it for me. Actually, she wrote it for her […]

Cider-Braised Brussels Sprouts

This recipe uses the sweetness of autumn cider to mellow the flavor of  Brussels sprouts. It’s a tasty side dish for everyday meals or for Thanksgiving. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin (Storey Publishing, ©2011), reprinted by permission.

Salt and Vinegar Kale Chips

With this recipe for salt and vinegar-flavored kale chips, you want them to be both crispy and bright green. If they start to brown, they can taste burned. If you find that the chips are browning before the kale is crispy, reduce the oven temperature. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin […]

Marinated Asparagus with Mustard Vinaigrette

Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. This simple room temperature preparation makes a nice first course for any kind of meal for everyday or company.

Corn Pudding

The texture of this Southern-style dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It’s so rich and decadent you’ll deny it’s healthy. Contributed […]

Mock Chicken Noodle Soup demonstrated by Vegan Break

Pumpkin Spice Ice Cream

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin. This […]

Vegan Caramel Sauce

This sweet vegan caramel sauce makes a great topping for pies, ice cream, cakes, and bread puddings. Try it over Pumpkin Bread Pudding for an amazing treat! Contributed by Beverly Lynn Bennett (reprinted by permission of the author), author of Vegan Bites* and other titles*. Photo by Hannah Kaminsky.

Pumpkin Bread Pudding

Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize […]

Apple-Walnut Cobbler (Wheat-free)

Maple syrup brushed on the warm cobbler adds color and shine to the other-wise pale topping. And don’t save this excellent cobbler for wheat-sensitive people only; everyone will like it. Contributed by Fran Costigan, reprinted by permission from More Great Good Dairy-Free Desserts Naturally.* Photos by Evan Atlas. 

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