Monthly Archives: July 2012
To my mind, store-bought granola is a pale imitation of a good homemade variety. This granola recipe takes minutes to mix, a short time to bake, and tastes fresher than those bought in bulk or in boxes.
Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens, this rich dip makes a unique statement. Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination thereof. Photo by Susan Voisin, FatFree Vegan Kitchen. Recipe from Wild About Greens by Nava Atlas.
The magic in these vegan muffin recipes is that they use no eggs or dairy, but instead use applesauce as a binding and fat substitute. It’s a great healthy baking technique, making the muffins amazingly moist while greatly reducing the need for added fat. Kids love muffins, and by using wholesome ingredients, they become a great […]
Napa (sometimes spelled nappa) cabbage, a variety common to Asian cuisines, quickly becomes tasty and tender in a simple stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. Photos by Evan Atlas.
Ice Pop Joy by Anni Daulter is divided into several sections: Pure Fruit Pops, Veggie Pops, Yogurt Pops, Tofu Pops, Herbal Tea Pops, Chocolate Pops, and Specialty Pops. All recipes look quick and easy to make — pretty much simply combine the ingredients in a blender, then pour into popsicle molds. A few are a bit […]
These ice pops feature oranges, kiwis, and mangoes, plus coconut water, which is chock-full of electrolytes, calcium, potassium, and magnesium. Recipe and photo from Ice Pop Joy* by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission.
These enticing honeydew ice pops are low in fat and high in water content, so they’re the perfect pleasure on a hot sunny day! Recipe and photo from Ice Pop Joy* by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission.
Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion […]
A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans or silken tofu, this is a nearly-instant soup. It’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering. Serve with a crusty bread.
These cupcakes are tender and light, but remember that fat-free treats don’t keep very well, so freeze what isn’t being used in a day or two. This is easy to make, but tender and moist. Be sure to use pastry flour, since there’s no fat in this, and use a bundt or tube pan, because fat-free cakes […]
When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the AC is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. Now, don’t get me wrong — I have no problem with pasta, but in the summer heat, zucchini […]
As the weather gets warmer, I like to add more raw food to my daily fare. Last year, I was particularly intrigued with the idea of making raw “noodles” from zucchini and summer squash, as I’d seen demonstrated in a number of raw food videos and books such as Mimi Kirk’s Live Raw.* To be […]