Monthly Archives: April 2013
Store-bought seitan is usually excellent, but it can be expensive. Using pure gluten flour is a shortcut to a homemade version that’s not difficult to make. This recipe may be idiosyncratic, but it works well and with practice produces seitan that’s chewy but not overly tough. Whenever I make this, I freeze half. It’s nice […]
Even though eating is an essential part of day-to-day life, few people actually take the time to enjoy their meals. The health care providers at One Medical Group share some tips on how to make the most of meals so that eating nourishes your body and mind. For many of us, busy lives mean eating wherever […]
The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic. It’s perfect for a chilly weeknight meal, served with a colorful salad and a green veggie. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by […]
Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos by Hannah Kaminsky.
Three ingredients (plus two optional ones) add up to a delightful dairy-free chocolate pudding. Silken tofu is a great base for pudding — it has just the right consistency, and it spares you from bothering with a flour-thickened sauce, which tends to scorch and lump.
Stuffed bell peppers are a favorite comfort dish, and it’s so easy to create vegan variations. Orzo, a tiny, rice-shape pasta, makes a nice filling, as does medium-grain brown rice. With the addition of green peas and fresh herbs, this makes a satisfying main dish. Photos by Rachael Braun.
Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press).
One teaspoon of table salt has 2,325 mg of sodium, which is more than the amount that anyone should have per day. We do need some sodium in order for nerve and muscle function, and to conserve the level of fluids in the body. But when there’s too much sodium intake, it can cause havoc […]