Monthly Archives: December 2011
This recipe is great for a family breakfast or a small get together. Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking* by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011). Shown here using Ener-G Light Brown Rice Bread. Photos by Rachael Braun.
The refreshing duo of pineapple and oranges will perk up your taste buds during winter’s long fruit drought. It’s easy enough to make as a snack, and elegant enough to serve as dessert. If you want to end a holiday dinner with a lighter dessert, this is a nice choice. It also makes a fabulous […]
This vegan parfait recipe is so simple that it’s almost not a recipe at all! Layering nondairy yogurts with seasonal fruits takes almost no effort, creating a treat that looks as appealing as it tastes. It’s a real pleaser, as welcome for breakfast as well as desserts, and a good way to get kids (or the […]
This quick, delicious couscous side dish, naturally sweetened with apple and dried fruits, is good with curries, and also goes well with any kind of well-seasoned bean or lentil dish.
Here’s a delicious roasted mushroom appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three.
Bites of tart apple and briny tempeh “bacon” add a delightful flavor twist to this hearty dish of black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal.
The slightly spicy orange sauce in this dish is one of my favorites. You can serve it with any greens you like or have on hand, but collard greens are my favorite to use. For a complete meal, serve over or tossed with noodles. Recipe contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella […]
Mince pies are a long-standing Christmas tradition, but of course the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they’re so good that I suspect no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor.