Monthly Archives: October 2011
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).
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 […]
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.
Don’t be fooled by the term “pudding.” The texture of this Appalachian 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 […]
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. Contributed by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission).
This sweet caramel sauce makes a great addition to pies and ice creams, but you should try it along with the Pumpkin Bread Pudding! Contributed by Beverly Lynn Bennett (reprinted by permission of the author), author of Vegan Bites* and other titles*. Photo by Hannah Kaminsky.
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 […]