Monthly Archives: June 2012
Allyson Kramer, who runs the popular Manifest Vegan blog (if you are interested in gluten-free, vegan, or both together, this is the place for you!) has released her first book, the bountiful, colorful Great Gluten-Free Vegan Eats.* Going vegan is a trend that has exploded over the last few years, and gluten-free diets have also gained […]
This is the most wonderful fruit smoothie, sweet and delectable. The more powerful your blender, the smoother and better this will be. If you really love smoothies, you may find it worth investing in a good-quality, high-speed machine. From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).
We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am […]
I love making cool, refreshing soups that need no cooking at all on hot summer days, like this one, that combines fresh tomatoes with coconut milk. Cilantro, lime, and a hint of heat give this cold soup a Thai flavor. Adapted from Vegan Express by Nava Atlas.
When my kids were young, we used to like to do what we called “food projects” — baking, cooking, planting seeds, making art out of food, and the like. A book like The ABC’s of Fruits and Vegetables and Beyond* by Steve Charney & David Goldbeck would have been perfect for us, providing many hours […]
“Too many tomatoes!” We’ve all heard this lament—especially after a long, hot summer. Whether you grow them in your own garden or buy them from the local farm market, here are lots of easy, delicious summer tomato recipes, whether you believe they can get to be too much of a good thing, or if you truly […]
Tempeh and vegetables enveloped in barbecue sauce and roasted brings out amazing flavors, and makes your kitchen aromatic as they bake. Serve with a simple grain or pasta dish and a green salad for an easy weeknight meal. Photos by Hannah Kaminsky.
Called arroz verde in its native language, Mexican green rice (spiked with chilis, cilantro, and lime) is a good side dish to serve with burritos, vegan quesadillas, and other Southwestern or Mexican specialties. Photos by Hannah Kaminsky.
Here’s a simple way to bring out great flavor in roasted potatoes. Roasted potatoes are always a treat no matter what; the olives add little bursts of flavor in every bite, and rosemary adds a distinctive flavor.
Contributed by Nick Charlesworth of Happy Juicer. Juicing for improving health is one of the prime reasons that people get their first juicer and start juicing. It is well know that a well balanced diet should include daily intake of fruits and vegetables. In fact 5 portions of fruit and vegetables is recommended. Juicing can […]
In this super-easy, nearly-instant fajita recipe, chewy baked tofu is a perfect filling. This is great for adults but it is also fun for kids if you let them assemble their own. It’s one of those meals, in fact, in which everything goes on the table and everyone makes it to their own liking. Serve with cooked […]
Summer is prime season for informal parties, where the operative word in food is sharing. And even if you’re the only vegan at the potluck, everyone will want to try your dishes and ask for your recipes, so bring plenty! The fare that appeals most during warm weather is fresh, seasonal, and tastes best at […]