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 or as a condiment with Mexican or Indian-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 […]
Reviewed by Liz Arronson Reuven of Kosher Like Me. 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 […]
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 […]