Archive for October, 2011
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 of going to veg conferences surrounded by like-minded people and all kinds of delicious vegan food made me feel very much like a kid let loose in a candy store. Perhaps he felt the same way. Read More→
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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, full-color pages. Read More→
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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 own personal reasons. But let’s be honest: Who among us hasn’t eaten more than our fair share of vegan cupcakes and cookies? (Thanks in no small part to Isa.)
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This recipe uses the sweetness of autumn cider to mellow the flavor of the sprouts. From The Cleaner Plate Club by Beth Bader and Ali Benjamin (Storey Publishing, 2011). Read More→
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In both our homes, the kids have been known to run off with the whole bowl — so get a good first helping! With this recipe, you want the chips 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 (Storey Publishing). Read More→
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Namaste, as yogi know, is Sanskrit for I honor the light in you, you honor the light in me. Diwali, the Hindu festival of light, honors the light in all of us everywhere. Diwali, a Sanscrit term for a gathering of lamps, celebrates the triumph of good over evil, light over darkness. It’s observed in India by lighting candles and oil lamps, by dazzling fireworks, by wearing new clothes to symbolize a new beginning and the renewal of life, by giving sweets and exchanging gifts.
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Celebrate Diwali with this vegetable bhaji — it’s fireworks-bright, with just a bit of chili providing a small, pleasant explosion in the mouth. With a food processor, it’s a breeze to make. Purple cabbage adds big eye appeal, fancier cabbage like Napa or Savoy are tenderer and cook quicker — your call. Serve with brown basmati rice, or scoop up with naan, roti or other Indian flatbread.
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