Monthly Archives: June 2012
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.
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 and other Southwestern or Mexican specialties.
Here’s a simple way to bring out great flavor in potatoes. The olives add little bursts of flavor in every bite.
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
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 […]
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. This recipe is great for adults but it is also fun for kids by letting them make their own fajitas.
Sopa seca, or “dry soup,” is a common course in traditional Mexican meals, is not really a soup at all, though making it does start with a broth that is then entirely cooked away. Often, fideo (a type of fine pasta that resembles a small nest) is used. Fideo noodles are available in specialty markets […]