Monthly Archives: January 2013
This simple summer dish of pasta with tomatoes and basil will get you out of the kitchen quickly. Make sure to use summer tomatoes at the peak of their flavor, as that’s what this dish is all about! This is a good accompaniment to grilled vegetables; it’s also good with a colorful bean salad. Try it […]
If your diet is generally full of lots of servings of fruits, veggies, and grains on a daily basis, maybe you only need a multivitamin with the basics—vitamins A, B, C, D, E, and so on—with levels that are below or bring you up to 100 percent of your RDAs. With an adequate diet, you […]
This pizza variation could not be easier. I have found the key to vegan pizza is loads of fresh toppings and contrasting flavors. In this one, sweet pineapple mingles with a myriad of fresh veggies — the more the better. Recipe and photo contributed by Vicki Brett-Gach of Ann Arbor Vegan Kitchen. Photos by Evan Atlas.
Though cream of wheat or oatmeal are fine choices as hot cereals, there is a world of grains to explore for breakfast, from tiny whole grains to cracked, rolled, and ground grains. Explore the hot cereal section of most any natural foods store and see what appeals to you. If these grains are new to […]
Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites.
This dessert is easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.Visit Cathy Fisher’s blog at Straight Up Food.
A feast of Asian noodles and colorful vegetables, this medley of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests. Meant to be served at room temperature, this is also a good choice for a potluck or buffet.
Vegan quesadillas are a delectable meal, making it easy to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa), though it’s great with tomato-based salsa as well. Photos by Evan Atlas.