Monthly Archives: November 2012
Chickpeas and miniature pasta shapes in a richly flavored tomato broth add up to a soup that comes together in no time, yet tastes as if it has been simmered for hours.
Classic three-bean salad gets a contemporary twist with balsamic vinegar, cilantro, and sunflower seeds. It’s an easy salad you can enjoy year round, but is a special favorite to serve with summer outdoor meals and your plant-based barbecued proteins. Photos by Lori Maffei.
This veganized version of the classic combination of fresh summer tomatoes, mozzarella, and basil barely qualifies as a recipe, but it’s impressive enough to be greeted with delight every time. Basically all you need is vegan mozzarella-style cheese (either the kind you can get in natural foods stores, or a more artisanal variety), a few medium-sized lush, […]
Here’s a hearty, full-flavored tomato-barley soup featuring vegetables readily available in the winter. A one-dish meal, serve this with a simple salad. Try one with mixed greens, apples or oranges, and toasted walnuts. For added protein, serve with hummus and fresh whole-grain bread or pita. Photos by Evan Atlas.
Here’s a simple but dazzling broccoli salad featuring yellow peppers and dried cranberries that’s as nutritious as it is appetizing. Photos by Evan Atlas.
Review and photos by Dianne Wenz of Veggie Girl. One of the first cookbooks I bought after going vegan in 2001 was Miyoko Schinner’s The New Now and Zen Epicure.* I didn’t know much about cooking back then and The New Now and Zen Epicure really helped to get me get started on the culinary path […]
This simple and beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas or Thanksgiving dinner menu). It’s so luscious that I consider this the salad equivalent of candy!
For this bountiful vegetable soup, the less cooking time, the better. Featuring an of green veggies, including broccoli, zucchini, peas, and spinach — plus fresh herbs — everything should remain bright green and just done. The addition of a small amount of couscous or quinoa make this soup more substantial without adding cooking time.