Monthly Archives: August 2012
Lettuce isn’t just for salads. Blending it with cucumber makes a light and delicious soup. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company.
This bread is one of my favorites to have around for midday snacking, toasting, or using as bread crumbs. It is delicious toasted and topped with vegan mayonnaise, a fresh garden tomato, and a generous sprinkle of freshly ground black pepper. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission […]
This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I’ve done here, and toss this pesto with “noodles” made of raw zucchini and/or yellow summer squash made with a spiral slicer. No matter how you use […]
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 […]
Their mild, pleasantly nutty flavor and the variety of ways in which they can be processed make them a good, all-around grain whose uses go far beyond that of the familiar breakfast cereal. Here are ways to make the most of this familiar and comforting grain.
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 […]