Monthly Archives: August 2012
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 […]
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.
Always pleasing for serving to company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. It’s a perfect salad to serve with Asian-style dishes like VegKitchen’s Easy Vegetable Stir-Fries or Asian […]
Great as leafy greens are, there are times when they can be overwhelming. If you buy your greens in those neat, manageable bundles at the supermarket or natural foods store, no problem. Those can be used up in a flash. But if you belong to a CSA (Community Supported Agriculture) farm, grow greens in your […]
Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.
Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.