Archive for July, 2012
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 with as it is to eat. Chocolate is always the most popular with any crowd, but don’t let the classic limit your creativity! Plenty of other flavors can add a crunch that’s just as sweet and satisfying. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode. Reprinted with permission of the author and Skyhorse Publishing. Read More→
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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 sweet potato. Read More→
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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 goodness knows what! VegKitchen has a wide array of easy potato recipes for your year-round pleasure. Read More→
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A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Read More→
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Here’s a formula for quick pickles that I really enjoy. I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. Read More→
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Here’s an almost-no-cook (actually completely no-cook if you like raw corn) soup that’s perfect for midsummer. Lettuces are abundant in gardens and in farm markets, and if you find yourself with too many heads, this soup will take two of them off your hands and out of your fridge! Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. Read More→
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This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa. Pineapple can be substituted for the mango. From Quick-Fix Vegan by Robin Robertson © 2011, Andrews McMeel. Photo by Lori Maffei. Read More→
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