Monthly Archives: February 2012
Matzo minas are layered vegetable casseroles traditional to Sephardic Passover Seders. This one can be aptly described as a matzo lasagna. Many variations are made by Sephardic Jews of various cultures. This one is of definite Italian influence, and will certainly remind you of an eggplant lasagna. Photos by Evan Atlas.
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 […]
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 […]
New to this whole gluten-free thing? Not sure how to substitute the wheat flour in a favorite recipe? Need to cook without additional problematic ingredients — such as milk or soy? These gluten-free cooking and baking tips are for you, courtesy of the Gluten-Free Goddess, Karina Allrich. Pictured above, gluten-free Fantastic French Toast; photo by […]
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 all kinds of salads. Photos by Evan Atlas.
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. Recipe adapted from Vegan on the Cheap* by Robin Robertson © […]
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.
Although this recipe involves a few steps, it can be assembled ahead of time and the delicious results are well worth the effort. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, published by John Wiley & Sons.
Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s amazingly easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it […]
This fruity red coleslaw salad adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before making your main dish. It goes well with most any kind of meal, lending a nice contrast to spicy and hearty dishes. Photos […]