Monthly Archives: February 2012
This savory medley of whole grains and vegetables in a tomato base will warm you when the weather gets nippy. Photo courtesy of Mehitable Days. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Mujaddarah, a traditional Middle Eastern dish, is sometimes made with rice, and sometimes with cracked wheat (bulgur). The grain is combined with lentils and lots of onions browned by olive oil. Like many simple classics, it’s delicious. Serve with Fattouche Salad and a steamed green vegetable for an easy meal. Though they’re the least traditional to use […]
2014 will mark the 30th anniversary of the publication of my first book, Vegetariana: A Rich Harvest of Wit, Lore, and Recipes.* When it was first published, Publisher’s Weekly declared that “this book should prove itself a classic.” Vegetarian Times called it “a treasure,” and the Detroit News flatteringly described it as a “one-woman masterpiece.” Many […]
Once you have some rice cooked, this sturdy, aromatic dish featuring cauliflower and curry seasonings comes together quickly. For a nice meal, serve with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.
This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hemp seeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going […]
This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up green salads.
This pasta dish is filled with a variety of delicious flavors and textures — tomatoes walnuts, as well as along with healthful broccoli. Broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid.
Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside.