Monthly Archives: April 2013

Pecan Shortbread Cookies

These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts *©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Dilip’s Lime Jerk Seitan with Kale

This delicious seitan dish was created by Dilip Barman, head of the Triangle Vegetarian Society in North Carolina, and host of the largest annual vegan Thanksgiving feast in the USA with over 800 attendees. For more information, see www.trianglevegsociety.org and www.dilipdinner.blogspot.com. Photographs by Linda Long from Virgin Vegan: The Meatless Guide to Pleasing Your Palate* by Linda Long, […]

Marinated Broccoli and Cauliflower

Two powerhouse veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a hearty salad. This makes a moderate amount, good for everyday meals, but it’s a great salad to make for company or potlucks, too. If that’s the case, the recipe doubles very easily.

Super-Easy Guacamole

Five minutes, a few ingredients, and you’ve got nearly-instant, really yummy guacamole. Just open a bag of stone-ground tortilla chips, and have a party!

Edamame Salad with Red Bell Pepper

This folate-rich and high-protein bean is a favorite in my home. I used the shelled version for this recipe. Though I serve this salad with greens, it can be served without. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed.

Southwestern Salad in its own Tortilla Bowl

Making an edible salad bowl from a wheat tortilla is easy to do and adds a great deal of fun to this salad! Double the quantities given here as needed to serve 2. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed.

Gluten-Free Grains for Everyone

Gluten-Free Grains for Everyone

Creole Creamy Carrot Soup

This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. It’s a real spirit-lifter in the fall, winter and spring, awakening and nourishing the senses. Serve with fresh warm bread or top with crisp croutons. Leftovers are great to pack into thermoses […]