Archive for May, 2012
This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas.
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Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Read More→
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Some time ago, I wanted to develop some new recipes for grilling veggies and plant-based proteins for the summer entertaining chapter of Vegan Holiday Kitchen. When I first developed grilling guidelines for Vegetarian Celebrations, many more years back than I care to admit, I had a somewhat basic charcoal unit. When it came time to retire this barbecue, I found myself less willing to stand over hot flaming charcoal—and even less willing to putter around with a gas unit. Read More→
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One of the nice perks of running VegKitchen is getting delicious products that are kind to the earth to sample, right at my doorstep. It’s truly heartening to see that there are food artisans out there that are making products with integrity and craftsmanship, that create domestic jobs, and that do no harm to the land. One of those that I had the pleasure of meeting recently is the owner of Global Gardens, based in California. Read More→
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I first spotted Ripe from across a crowded room at a culinary conference. And from the moment I held the book in my hands, it was love at first sight. Ripe: A Fresh, Colorful Approach to Fruits and Vegetables (written by Cheryl Sternman Rule, with photography by Paulette Phlipot, Running Press), is like no cookbook I’ve ever seen. It’s organized by the color of the produce rather than the usual categories, and while this may sound odd—honeydew precedes kale, which is followed by kiwi, I assure you, it not only works logistically, but creates a literal rainbow of a book. The whole concept is so appealing to me as a visual artist; and as a writer and foodie, well, I wish I had thought to create a book like this. Read More→
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Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Read More→
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Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Read More→
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