Monthly Archives: March 2013

Progressive International Dressing Shaker

Commercial salad dressings, even the “natural” brands, are often ridiculously expensive and high in fat. Making salad dressing at home is so easy, but I often get lazy about it because several items need to be messed up and then washed — bowl, whisk, measuring cups, spoons. And then I need to find a clean […]

Vegan Pizza Margherita

Classic Pizza Margherita is a simple recipe using fresh tomatoes instead of a tomato sauce, and is topped with plenty of fresh basil. It’s a great pizza for cool late summer evenings when you don’t mind turning the oven; or try cooking it on your grill with the grill topper — 8 to 10 minutes […]

Tabbouli-Style Quinoa and Black Bean Salad

I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. You can use red irregular quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that’s hearty enough to be a main dish. Photos by Evan Atlas.

Pasta Curry with Cauliflower and Chickpeas

Pasta and veggie combos are always welcome, no matter what time of year. Though not a traditional combination, I long ago discovered that pasta marries well with curry. With the addition of cauliflower and chickpeas, it’s a tasty Italian/Indian fusion that’s ready in 30 minutes or so. Use a whole-grain or even a gluten-free pasta. […]

Progressive International Nut Chopper: A Review

Sometimes the smallest things can make life in the kitchen easier and more fun. Take for example the Nut Chopper by Progressive International. Chopping nuts isn’t a big deal, right? But here’s how I did it before they sent us a sample of their handy dandy Nut Chopper to try out: I took a bunch […]

Pineapple Salsa

Easy to make and deliciously different, this lively pineapple and tomato salsa can be served as an accompaniment to a Southwestern-style meal (to top vegan quesadillas and the like, or as a snack served with stone-ground tortilla chips. Photos by Hannah Kaminsky. Recipe adapted from Vegan Express.

Taco Bowls with Mixed Bean Sprouts Salsa

These crispy taco bowls, filled with an unusual salsa of mixed bean sprouts, are a fantastic party finger food, or a great snack for a cozy movie night on the sofa. They’re also perfect to please vegans, vegetarians, and those on gluten- dairy-, and nut-free diets. You can keep them simple or give them a spicy drizzle […]

Miso-Butternut Squash Soup with Soba or Udon Noodles

Once you’ve got the squash baked, this warming noodle soup with colorful and nutritious veggies comes together quickly. It’s as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles, then enjoy the rest with a spoon. Adapted from Vegan Soups and Hearty Stews for All Seasons.  Photos by Janet at The […]