Monthly Archives: June 2012
This classic Spanish vegetable stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process. Though it’s […]
Here’s a no-cook menu for those days when you can’t stand the thought of cooking at all but don’t want to buy expensive take-out food. Hummus is to current culture what yogurt was in the seventies. And there are so many great flavors to choose from in the supermarket. Here’s what you’ll need:
Contributed by Matthew from Vegan Heartland: I know recipes like this one have been floating around the Vegan blogosphere for a while now, but the first time I heard of “healthy ice cream” was when Dr. Oz dedicated half of his show to the movie Forks Over Knives I thought it was a really great idea and a nice […]
This crustless tofu quiche is so tasty and easy to prepare that you may come to prefer it over the heavy egg-and-cheese variety. For another tofu-based quiche, see Ricki Heller’s gluten-free Classic Tofu Quiche.
Made with tofu, miso, and tahini, and flavored with lemon and dill, this is a bold-flavored dip or spread that’s great with raw vegetables, fresh bread, or pita bread wedges. It’s also makes a tasty spread for starting a leafy wrap.
One of America’s favorite comfort foods is made here with a roasted red pepper sauce. No shortcuts in this vegan Margerhita pizza recipe — the sauce, the dough, and all area made from scratch. Reprinted with permission from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* by Tamasin Noyes © 2010, Vegan […]
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos […]
You will find fresh Chinese noodles in cellophane-wrapped packages in well-stocked supermarkets, shelved near tofu products, as well as in natural foods stores.
In this simple and fragrant dish featuring snow peas and shiitake mushrooms, either bean-thread noodles or Asian rice vermicelli work very well. Both give this noodle dish a nice light flavor and texture, and they happen to be gluten-free. This is good accompanied with sautéed tofu or tempeh, and can be served warm or at room temperature.
Dishes flavored with peanuts and spiced with chiles are found throughout West Africa. This spinach dish is typical and delicious served over rice or couscous. Let your own heat tolerance be your guide on the amount of chiles to use. If you prefer, hot red pepper flakes may be substituted for the chiles or they […]
In many a glowing description of a non-fiction book, especially a prescriptive one like a self-help book or a cookbook, the reviewer will compliment the author by saying that reading their words feels like having a cup of tea with a friend. I can go one better and say that spending time perusing the pages […]
This offbeat grilling sauce is great for basting or marinating kebabs of tofu, tempeh, seitan; it’s also delicious on eggplant and corn headed for the barbecue. Recipe by Adair Moran, from Main Street Vegan* by Victoria Moran and Adair Moran, © 2012, Tarcher/Putnam.