Monthly Archives: September 2012
Toasty, brown buckwheat groats may either be passionately disliked for their strong, distinct flavor and aroma or greatly savored for the same reasons. An oddity among grains, buckwheat is not a cereal grain in the botanical sense, but a beautiful pink-flowered plant related to rhubarb. The soft, pyramid seeds, when hulled and cracker, are known as buckwheat […]
This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).
Dates are a whole food which means that they have vitamins, minerals, phytochemicals, antioxidants, micronutrients, fiber and water. All refined sweeteners have none of these beneficial qualities and have been linked to the development of numerous diseases. The date fruit is one of the oldest cultivated tree crops, and has been grown for thousands of […]
This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread.
This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook.
Here are lots of tasty options to explore for portable sandwich recipes and ideas, great for school lunches for vegetarian and vegan kids and teens, as well as adults who are tired of pricey restaurant lunches and need some fresh brown bag options. There are several varieties of tasty, high-protein spreads here on VegKitchen. Spread them […]
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Photos by Rachael Braun.
These Southwestern-flavored “pizzas,” made with tortillas and embellished with veggies, can be part of a satisfying meal served with a hearty bean chili or bean salad. Otherwise, they make a nice appetizer. If you’re just making them for one or two, don’t worry about sticking to the measurements. Just pile on the embellishments suggested below […]