Monthly Archives: March 2013
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 […]
We can’t seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that’s hearty enough to be a main dish, especially for a summer […]
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. […]
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 […]
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.
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 […]
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 […]
This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette. Recipe and photos contributed by Lisa Goldfinger of Panning the Globe.
This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great […]
Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal.
Everybody loves cookies, from kids to grandparents—and you don’t have to eat gluten or animal products in order to enjoy these classic sweet treats, either. Even when you’ve gone gluten-free and vegan, there are many cookie recipes you can enjoy. Here are seven to check out from around the Web! Contributed by Chris Bekermeier.
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results!