Monthly Archives: March 2012

The Best Way to Become Vegan

No matter what your reason is for wanting to become vegan, the transitioning process may be challenging. However, saying farewell to your traditional diet and lifestyle, incorporating a new plant-based diet, and embracing a new lifestyle might be exciting and extremely rewarding. Whatever your purpose is for choosing to be vegan, educating yourself and being […]

Sautéed Broccoli Rabe

Many people consider broccoli rabe a delicacy, savoring its slightly bitter flavor. Here’s the simplest, most traditional way to prepare it — a quick sauté in olive oil and garlic. And that characteristic touch of sweet raisins to balance the slight bitterness is optional, but do give it a try! You can prepare chard, kale, […]

Vegan Easter Recipes

To create delicious vegan Easter dinner recipes and menus (as well as desserts and treats, all of which also apply to vegetarian tastes), we need only to look to the fresh produce of early spring; light leafy greens, asparagus, beets, carrots, and bright, citrusy flavors. Easter, a holiday for both reflection and rejoicing, carries many […]

The Sexy Vegan Cookbook

Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. This cookbook […]

Sautéed Broccoli or Broccoli Rabe, Baby Carrots and Yellow Squash

This colorful trio of sautéed vegetables was one I made often when my kids were growing up, as the combination of broccoli, carrots, and yellow squash seemed to make everyone happy. it complements many different kinds of main dishes, including pastas, potatoes, and grains.

Kickin’ It With Kale

Recently, a friend asked me, “How can I make kale yummy?” It occurred to me that perhaps a lot of people are new to the nutritional powerhouse that is kale. Maybe you only know it as that curly green thing underneath your potato salad. It does look quite nice, but it is severely underutilized as […]

Black Rice with Black-Eyed Peas and Greens

An invigorating melange of flavors, textures and colors, this is an attractive dish to serve hot or at room temperature. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what you’ve got on hand, that will work, too. Adapted from Wild About Greens by […]

Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)

I don’t care for the name of this dish, but it’s a Jewish faux classic. It might look a bit like the dish it’s intending to imitate, but it tastes nothing like it — thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté — though Ashkenazik Jews don’t use green beans […]