Archive for April, 2012
The abundance of asparagus recipes on VegKitchen is a testament to how versatile it is —you can use it chilled in salads, blend it into soups, or serve simply grilled or roasted. It used to be that the appearance of big bunches of asparagus was a sure sign of spring. These days, like lots of veggies, asparagus is available year round, but it still seems more appropriate to spring meals (and spring holidays like Easter and Passover). For more tips on making the most of asparagus, see Asparagus: Buying, Cooking, and Enjoying. Read More→
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If you’d like to browse some of the best vegetarian and vegan books out there, VegKitchen presents this selection of vegan and vegetarian cookbook reviews. Let us know what some of your favorites are if you don’t see them on this list, and we’ll try to get a review posted. This is listed in alphabetic order by author. Read More→
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Zoe Helene interviews The Organic Gourmet, Leslie Cerier. Photo by Tracey Eller.
There’s a reason Leslie Cerier teaches at some of the finest spas and retreats, and there’s a reason her classes are so popular. Twenty plus years of wisdom and amassed expertise, authenticity, warmth and passion certainly help. Leslie’s classes are informative and fun Leslie specializes in whole foods and organic cuisine. Her cookbooks are packed with information about how to eat local, seasonal and organic foods that are delicious, good for you, and good for the planet. Read More→
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This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great Gluten-Free Vegan Eats, available June 1. Photo by Allyson Kramer. Read More→
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Vegan dessert recipes — cookies, cakes, brownies, pies, and ice cream — sure have grown up over the last few years! Here is VegKitchen’s wide array of all kinds of sweet treats. If you’re looking specifically for gluten-free vegan desserts, we’ve got plenty of those too. You’ll find them listed at the end of the long listing of recipes on the Gluten-Free Vegan Recipes page. Read More→
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When people think of farmer’s markets they often picture liberal and urban locales such as Ferry Plaza in San Francisco or Union Square in New York. They envision booths of produce basked by summertime greenery, throngs of shoppers of a more urbane and well-heeled demographic, and food products that offer variety, organic options, and a good deal of sustainability – sometimes at moderate prices, sometimes not. Read More→
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Here’s a light, lively pizza that’s perfect for a springtime meal, featuring favorite spring veggies, asparagus and spinach. If you prefer a red pizza to white, simply omit the silken tofu sauce and replace it with marinara sauce, or even fresh tomato slices. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you’re serving a hungry group. Recipe adapted from Vegan Express. Photo by Heidi Rettig. Read More→
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It can be challenging to be either vegan or gluten-free, but when you’re both, it’s doubly tricky to find suitable recipes. VegKitchen offers lots of vegan, gluten-free recipes for every meal. Use this list as a great resource for easy, everyday recipes to suit both dietary needs.
For all recipes that contain products that have both GF and non-GF versions, (like soy or teriyaki sauces, broth, and tortilla products), read labels carefully to be sure you’re using GF versions. Please contact us (form is above right) if we’ve gotten anything wrong here as far as GF and we will make the correction post haste! Read More→
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