Monthly Archives: November 2011
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 spring vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Photo by Susan Voisin (FatFree Vegan Kitchen), from Vegan Holiday Kitchen. 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.
I gush. It’s true. If I love something I can’t help myself. This book was in my mailbox on Thursday. I finished it by noon on Friday. It’s that good.
Here’s a nice change of pace from “white” coleslaw — a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate.
Cabbage and corn kernels are a salad marriage made in heaven. This super-simple corn slaw, dressed in a vinaigrette, goes well with Southwestern-style meals. Recipe adapted from The Vegetarian 5-Ingredient Gourmet.
Any woman can feel confident about a vegan pregnancy with the easy-to-read but comprehensive Everything Vegan Pregnancy Book*, written by a registered dietitian who also holds a doctorate in nutrition.
For vegetarians and vegans, Thanksgiving used to mean being relegated to side dishes, but over the last couple of decades it has grown into an occasion for full culinary expression. A more plant-based celebration actually reflects Thanksgiving’s original intent— a feast of gratitude for the harvest’s abundance. Still, Thanksgiving can be a trying time for […]