Archive for September, 2012
This sweet treat makes a great holiday gift or party favor. They look pretty in clear bags tied with a ribbon. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes(Sterling, ©2011). Read More→
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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 years. By using whole dates, it is possible to satisfy your sweet tooth, healthfully and deliciously, without ever using sugar. Read More→
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This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! Read More→
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High prices, raging drought, SNAP cut threats — sometimes it’s tempting to think the world is conspiring against us. There are a few indications, though, that sometimes it conspires for good. Read More→
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Contributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility. While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts. It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking. Read More→
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These were, and still may be, my kids’ favorite homemade snack, even though they are quite grown up now! A combination of nut butter, chocolate, raisins, and hempseed or wheat germ adds up to a high-protein snack for kids, teens, and adults alike. Read More→
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Using nutritious and quick-cooking quinoa as a substitute for rice to make a vegan paella, you can have a colorful one-dish meal in a shade over 30 minutes. Colorful, flavorful, and festive, this goes well with Spinach, Orange, and Red Cabbage Salad. Read More→
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It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish. Read More→
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