Monthly Archives: November 2011
Packed with nutrients, cranberries are healthy and delicious, making dishes pop with flavor. They also can take many forms: juice, sauce, jam, dried and of course, fresh. When fresh, they pack a punch of tartness that overpowers their sweetness, but if you can get over the bite, it’s worth it. This “superfruit” is full of […]
The torte makes the ideal vegan Thanksgiving dish with its varied textures and savory flavors from the combination of wild rice, mushrooms, nuts, and sage. Served with a robust Mushroom Sauce on the side, this makes a hearty main dish and goes well with all the typical side dishes like cranberry sauce, sweet potatoes, chestnut […]
After months of migraines, my hands and feet going numb, stomach in knots and extreme dizziness and fatigue I found out I had gluten intolerance. And going gluten-free after 25 years of eating “normally” was and still is one of the hardest things I have ever done. I have been gluten-free for about four months […]
Changing your diet can change your life, and Meg Wolff is proof of that. A Life in Balance: Delicious Plant-based Recipes for Optimal Health* tells her story and provides an arsenal of recipes and tips for enjoying healthy, flavorful and economic meals. Eating a diet of whole grains, beans, vegetables and fruits can prevent and reverse […]
Full disclosure: I’m not personally a big fan of meat substitutes, but I can fully understand why other vegetarians and vegans like them. I grew up with meat as a child, and one of the reasons I went vegetarian as a teen way back when was that I simply didn’t like it. Fast forward to […]
For hearty appetites, here’s a salsa made more substantial with beans and fresh corn. Serve with stone ground tortilla chips.
This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin. As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.
Here’s a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted from Vegan Soups and Hearty Stews for All Seasons.