Monthly Archives: December 2012
An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Fresh corn bread is a wonderful companion. Serve with a simple salad […]
Baked tofu that comes in packages is wonderful and not all that expensive, but homemade baked tofu is even better. If you’ve ever wanted to know how to make baked tofu, the trick to this chewier, more savory transformation of bland, white tofu, is to make sure it’s very well blotted and to let it […]
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for […]
Mushroom fans, rejoice! VegKitchen gives you many ways to enjoy this unique food group, from the ordinary white variety, to the earthy brown types (like baby bella, cremini, and portabella), to the more exotic forms such as shiitake and enoki. If you’re looking for a way to use a particular type of mushroom, use the […]
This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve […]
This is a version of a recipe that circulates as “mock chopped liver,” though this doesn’t resemble or taste like chopped liver in any way. An even more traditional version of this is Passover Mock Chopped Liver, which is made with mushrooms. Really, this one isn’t mock-anything, just delicious in its own right. Serve it […]
Mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas.