Monthly Archives: July 2012
Making a soul-satisfying black bean soup in such short order is a rarity, but organic canned black beans are so flavorful that they do the trick perfectly. Organic black beans are packed in a nice thick base, rather than a briny liquid. Take note of the variety of toppings you can use to dress the […]
These cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar […]
Here’s a heavenly salsa to make when tomatoes and mangos are at their best — the convergence happens mainly in July and August. Serve with tortilla chips as a stand-alone appetizer or as a condiment with Mexican or Southestern-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet.
Combining pasta with a grain is fairly common in Eastern European cuisines, as well as Middle Eastern. Here’s one such pilaf, combining rice and slender noodles, which makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple […]
Rich with collard greens, garlic, and sun-dried tomatoes, this delicate soup is healthy as it is delicious. From Vicki’s Vegan Kitchen by Vicki Chelf.
When temperatures hit tropical levels, I turn to this recipe for an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. No matter what else you serve for midsummer meals, this soup is a great addition. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller […]
Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan a la Mode,* has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click out of this post.
Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge […]
Fit for an opera star, the original peach melba kept all components separate: Ice cream melting coldly in one corner of the plate, raspberry sauce congealing somewhere nearby, and peaches slowly losing warmth all by their lonesome. The idea was that the warm fruits would bring up the temperature of the ice cream enough that […]
Textural contrast is what keeps a big bowl of ice cream interesting through each and every bite, and precisely why a magical shell topping can be so dangerously addictive. A sauce that pours on as a liquid but instantly solidifies upon hitting a frosty scoop of ice cream, it’s almost as much fun to play […]
Sweet potatoes, one of the most ancient, nutritious, and valuable food crops of the Americas, are somewhat underused and misunderstood. What is called a “yam,” for example, is often really a sweet potato. If what you’re buying has a vivid orange flesh, it’s a sweet potato. Even deeply hued Garnet Yams are a type of […]
Potatoes are the most widely used vegetable in the United States, but unfortunately, that’s because french fries reign supreme. If you enjoy this versatile veggie as much as I do, enjoy it as nature intended, fresh out of its skin (or leave the skin on, if it’s clean and organic) — not deep fried in […]