Monthly Archives: August 2012
Healthy School Lunches: Recipes and Ideas: This little e-book’s recipes and ideas (more than 50 in total) will make the task of making school lunch for kids who are vegetarian or vegan a bit easier and even more fun. The recipes here will also be useful for those following dairy-free diets due to allergy or […]
Here are some tips for getting more fruits into your child’s lunch box —and getting them eaten! Unfortunately, the season for the abundant array of summer fruits doesn’t coincide with the fall, winter, and spring school schedule. Sure, more fruits than ever before are available year-round due to importing, but they tend to be expensive […]
This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color […]
These days, everyone loves quinoa, the super-nutritious and versatile grain food (botanically a seed) native to South America. Versatile and mild-flavored, quinoa is also great for busy cooks, as it cooks up in only 15 minutes and can be used in so many ways. We Love Quinoa presents VegKitchen’s 30 most widely viewed recipes, with […]
After you cut each piece of cauliflower into tiny florets using a small, sharp paring knife, the rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and/or tofu, and a colorful salad. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables * © 2012 by Cheryl […]
I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with […]
This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast* (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.
Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. Always pleasing for serving company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. It’s a perfect salad to serve with Asian Noodle Recipes. Photos by Rachael Braun.