Monthly Archives: July 2012
Pureed soft tofu makes a low-fat but rich-tasting base for a soup sure to please mushroom enthusiasts. This comforting soup is a great first course for most any kind of meal or can be served side-by-side with sandwiches and wraps. Use leftover soup as a delicious Stroganoff sauce for pasta.
This cake has just a light banana flavor combined with fragrant vanilla. The banana helps add stability and moistness, so don’t leave it out to make a vanilla-only cake. It is such a subtle flavor that is most lovely, and the cake is fluffy and moist, perfect for any special occasion. Recipe reprinted from Let Them Eat […]
Avocado and mango make a heavenly pair when combined in a delicious and easy salsa.You can spread this onto crackers, or papadi (small, round, and salty snack from India), spoon it into tortilla scoops, or serve as a dip for tortilla chips. Contributed by Mythreyi Vattikuti from her blog Yum! Yum! Yum!
Like quaint little shortcakes with strawberries hiding inside, these muffins aren’t overly sweet and make a great breakfast on the go. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission of the author.
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 muffins is that they use no eggs or dairy, but rather incorporate a great healthy baking technique—using applesauce as a binding and fat substitute. It makes 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 cabbage is a leafier relative of bok choy. It’s quick and delicious in a stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes.