Monthly Archives: January 2012
With a subtle hint of soy sauce and maple syrup, this is a simple recipe that makes roasted winter squash positively addictive. It’s a nice addition to everyday or holiday winter meals.
Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Photos by Evan Atlas.
This easy and luscious combination of readymade peanut satay sauce and coconut milk is as welcome on raw salads and cold noodles as it is to embellish warm noodle, grain, or vegetable dishes. Photos by Hannah Kaminsky.
Here’s an easy preparation for vegan sour cream made from silken tofu. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Here’s one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal, as is Creole Coleslaw.
Whole grains are easy to use, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing — truly one of nature’s gifts. They’ve nurtured people all over the world for centuries. These powerhouses—loaded with vitamins, minerals, fiber, and antioxidants—offer energy, great taste, and worlds of healthy eating pleasure.
For many, baked beans are a must-have for any picnic or family get-together. In this sure-to-please recipe, tender navy beans are flavored with bits of onions and covered in a rich and tangy sauce enhanced with molasses. Traditionally, Boston baked beans are made by slowly cooking the sauce-covered beans in a low-temperature oven for several […]