Archive for January, 2012
A few weeks ago, during that gloomy period just after Thanksgiving but before the unofficial start of the holiday season, when night falls at 4:30 pm, I was the recipient of a box of sunshine. Well, a bit of culinary sunshine, to be more precise. A box filled with various prepared salads and hummus varieties from Cedar’s Foods was delivered to my door.
The arrival of this array of treats couldn’t have been more timely. In the middle of a very hectic weekday afternoon, I got a call from my brothers and their wives; having cut short a trip due to inclement weather, they wanted to stop by on their way back home. I opened the box I’d just received from Cedar’s and thought, “Instant dinner!” I did have the wherewithal to make a pot of soup for this bone-chilling day, and the salads and spreads I’d just received seemed like just the thing to round out this spontaneous meal. Read More→
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This review is contributed by Bryanna Clark Grogan: When my husband said “Oh, wow!” after the first bite of Betsy DiJulio’s Panko-Topped Cheesy Zucchini from her book The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press), I knew this book was a winner! DH is not a great zucchini fan, but I had a small pile of zucchini that needed using and this recipe was intriguing, partly because of its simplicity, and partly because of the interesting homemade cheese that was one of the primary components. It was simple to make (and quick!) and, obviously, delicious. Read More→
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Ethnic Foods Co.is your marketplace for spices, seasonings, grains, heritage foods, and healthy, gourmet, and whole foods. Many of our food satisfy vegan, vegetarian and gluten-free diets. Most our our spice seasonings are salt-free. Here you will find spice blends, seasonings, sauces, rice, beans, lentils, tamarind, kaffir leaves, smoked paprika, chutneys, snacks, prepared meals, and more. Read More→
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In the beginning, there was her mom’s homemade curry. And Robin Asbell said it was good. Really good. Growing up, “I remember the excitement on curry night,” she says. “We could have a bowl of chopped peanuts and a bowl of raisins we could put on our food. I couldn’t believe it — it was the most exciting thing on earth.” Read More→
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The shepherd must have found a soybean plant in this fun version of his pie. Sweet potatoes boost the orange antioxidants and carotenoids, and greens and edamame meld with mushrooms in the creamy sauce. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious by Robin Asbell. Read More→
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Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here, topped with a simple combination of black beans and spinach. Look for this kind of polenta in natural foods stores, as well as in supermarkets’ Italian or gluten-free foods sections. Adapted from Vegan Express by Nava Atlas. Read More→
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This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker Read More→
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