Archive for February, 2012
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 years and many books later, many people still tell me that it’s their favorite of my books.
To mark its 30th anniversary, I’m working on a slightly updated new edition (try not to do the math — I was young when it was published!). At this point, I still have a number of copies from the 1999 edition, which is very close to the original 1984 edition. I’d really like to get these collectible books out of my studio and into your kitchens (or bedrooms, as it’s very much a cookbook for reading). I’m offering a number of signed copies through Amazon for $5.00 plus shipping. To access this, go to this link on Amazon and make sure to order your copy through Amberwoodinc, which should be the first seller listed — that’s me.
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Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. Read More→
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This fabulously fun pizza recipe was contributed by Mark Sutton from his book, Heart Healthy Pizza. Read More→
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Inspired by the traditional country French dessert, this version uses applesauce in the batter and chopped sautéed apples in the base. The result is a moist and delicious dessert that is part pie and part cake. You can substitute another fruit for the apples if you wish, including pears or peaches. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons. Read More→
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This dish is filled with a variety of delicious flavors and textures, along with the tremendously healthful ingredients: 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. Read More→
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This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling. Read More→
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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. Read More→
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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. Read More→
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