Monthly Archives: April 2012
Compare the rich scent of this mixture with a supermarket curry powder and you won’t believe the difference. This recipe is from Vegetariana* (Amberwood Press, 1999) by Nava Atlas.
This date-based, no-sugar-added caramel sauce does double duty by sweetening both the apple filling and the crumbly topping. Use a crisper variety of apple, such as Pink Lady, Jazz, or Honeycrisp, for best results. Serve with vegan vanilla ice cream for a nice warm/cold contrast. This recipe is from Practically Raw,* copyright © 2012 Amber […]
This dish contains all the flavor and nutrition of sushi, but requires only half the effort, made with raw cauliflower rice! Instead of rolling the ingredients into a traditional makizushi, you just toss ‘em together in a bowl—no muss, no fuss. If you really dislike seaweed, you can leave the nori off, though it is a […]
The addition of the sweet potato and toasted pine nuts makes this simple salad an exceptional side dish or a hearty lunch. Because the natural flavors blend so well, there’s little need for exotic seasonings. A basket of whole grain bread makes the ideal accompaniment. Contributed by Zel Allen, reprinted from The Nut Gourmet.*
Kale, banana, an avocado join forces in this creamy, filling smoothie. Hemp seeds are optional, but they’re one of the best, most concentrated sources of Omega 3s—better (and tastier) than flaxseeds. They make a great addition to this creamy smoothie. Look for both hempseeds and hemp milk at most any natural foods market. Adapted from […]
Enjoy the benefits of miso’s healthy enzymes and a nice fiber and protein boost in this delectable salad that can serve as a main dish or a side salad. Contributed by Julia B. Greer, MD, MPH, adapted from The Anti-Breast Cancer Cookbook.* Photos by Evan Atlas.
This colorful quinoa pilaf is a great addition to the Passover holiday’s festive Seder meal. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Photos by Hannah Kaminsky.