Archive for June, 2012
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.
Print This Post
Serve this simple and fragrant dish of Asian noodles and shiitake mushrooms with some pan-sautéed tofu or tempeh.
Print This Post
Pasta combined with hummus might be offbeat, but it works quite well. It makes a good picnic dish, since it’s so sturdy and quite good at room temperature. Read More→
Print This Post
The sauce for this lively fusion dish is made with fresh tomatillos. Once an exclusive domain of specialty markets, they are now available in the produce section of well-stocked supermarkets. Tomatillos will remind you of small green tomatoes and have a distinct, though not spicy, flavor. Read More→
Print This Post
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 of Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World truly is like having a cup of tea with a friend — because its author, Victoria Moran, is a friend of mine, with whom I’ve had actual cups of tea (okay, coffee in my case). And she brings the same warm, witty voice she is blessed with in person to her latest book. Read More→
Print This Post
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. Read More→
Print This Post
Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as kidney beans) that it makes a heaping quantity. It’s a great dish to make in very late summer or early fall. Have all the vegetables cut and ready to cook before beginning to cook the pasta. Read More→
Print This Post
