Monthly Archives: March 2013
This simple recipe for banana fritters, given to me by a wonderful Jamaican cook, makes a pleasantly offbeat breakfast treat. When my kids were growing up, I found this easy enough to make for breakfast even on school days, on occasion. They’re also a nice accompaniment to savory dishes like bean stews or spicy dishes.
I was invited by the wonderful and prolific Robin Asbell to participate in this game of cookbook author tag, in which we each choose a few of our colleagues and answer the same questions about our foodie lives. Such fun to be in this great company! Aside from working on a new cookbook, I’m also […]
This spring you will find me all over the map, traveling to various venues to speak about my personal work as well as to demo the joys of healthy plant-based food. Please join me if you are in the California bay area, suburban NYC, Raleigh-Durham NC, slightly upstate NY, or Portland, OR: February 10-13, Richmond, […]
As a huge fan of salads of all kinds, I can’t believe that I lived this long without a salad spinner. So when Progressive International sent me their collapsible salad spinner* to try out, I was interested, but not not exactly excited. After one try, though, I was sold! I might never have put a salad […]
Here’s an easy rendition of peanut butter noodles, with a dollop of tahini and a dash of spice. Delicious as a summer dinner served with an easy tofu dish and a simple salad of tomatoes, cucumbers, and basil. Photos by Hannah Kaminsky of Bittersweet.
Richly sweetened with all-fruit preserves, these bars are a fun treat for kids and adults alike. Serve them with tea for a grown-up treat, or as an after school snack with almond or other non-dairy milk, or vegan hot cocoa. If you bake them in the evening, they can serve as a quick breakfast with […]