Monthly Archives: March 2012
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, […]
It’s time to find the perfect 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, […]
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. Photo above […]
This colorful trio of sautéed vegetables was one I made often when my kids were growing up, as the combination of broccoli (or broccoli rabe), carrots, and yellow squash seemed to make everyone happy. it complements many different kinds of main dishes, including pastas, potatoes, and grains.
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 […]
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 […]
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 […]
Reviewed by Rachael Braun. This book is packed with everything you need to know about gluten-free vegan cooking. The Complete Idiot’s Guide to Gluten-Free Vegan Cooking* (Alpha Books, 2011) by Julieanna Hever and Beverly Lynn Bennett starts by giving you an amazing overview of gluten intolerance, where to find hidden gluten, and the benefits of a vegan diet. […]
Matzo balls aren’t always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you’re from, the Passover Seder doesn’t seem complete without matzo ball soup. Here’s a Sephardic-inspired matzo ball soup that’s completely vegan. Photos by Evan Atlas. Save Print Sephardic-Style Vegan Matzo Ball Soup […]
This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships* by Anne Dinshah. Published by American […]
Concentrated sources of natural sweetness and nutrients, dried fruits deserve a prominent place in the family snack pantry. All are excellent sources of dietary fiber and are filled with natural sugars, which, when added to cereals, baked goods, and trail mixes (or just eaten on their own), coax the palate to appreciate natural, rather than […]
Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal.