Monthly Archives: November 2011
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.
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.
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 […]
Here’s a nearly-instant cold soup. Cucumbers are undoubtedly one of the most refreshing of veggies. So on a very hot day, if you want to be as cool as one, serve this lilting cucumber soup.
Potatoes, green beans, and quinoa make a refreshing trio in a cold summer soup. Serve with fresh corn on the cob and a colorful salad or grilled veggies.