Monthly Archives: February 2013

5 Ingredients Every Vegetarian/Vegan Should Have Around the House

When you switch to a vegetarian or vegan diet, you are making a significant lifestyle change. You will need to learn about vegetarian protein options and develop meal plans to receive the most balanced diet. You will also need to adjust your finances to account for the slight increase of your grocery bill. Fresh produce […]

Cream-Filled Maple Leaf Cookies

Cream-filled maple leaf cookies showcase the bounty of the country’s many maple farms. If you’ve never had one, now’s the time to enjoy this sandwich cookie filled with maple buttercream frosting. Free of nuts, peanuts and yeast. Contributed from The Allergy-Free Cook Bakes Cakes and Cookies*by Laurie Sadowski (Book Publishing Co, ©2013)

Chickpea and Carrot Salad with Parsley and Olives

This adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish, as well — try it with Pasta with Vegan Alfredo Sauce.

Stir-Fried Greens with Napa Cabbage and Tofu

Napa cabbage combines nicely with darker leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens,* with tofu added, and the flexibility of using whichever kinds of greens are most […]

Red Lentil Vegetable Soup with Nut Cream

Nuts and lentils make this a protein and vitamin-packed soup. It’s simple, creamy, and comforting. Recipe and photograph from Virgin Vegan The Meatless Guide to Pleasing Your Palate** by Linda Long, reprinted by permission of Gibbs Smith Publisher, © 2013.

Dense and Fruity Banana Bread

Wholesome and seductive all at once, this moist vegan banana bread is wonderful with tea or as a sweet yet healthy part of breakfast or lunch. Adapted from Vegan Express.

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