Monthly Archives: May 2013
If you’d like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this combination of pears and apples is a welcome dessert. It’s especially tasty served warm over vanilla nondairy ice cream. Photos by Hannah Kaminsky.
Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad for a simple meal. Photos by Hannah Kaminsky.
You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Adapted from Vegan Express. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage […]
I recently had that pleasure of attending a screening of Vegucated at a theatre right near my home town that included a Q & A with the filmmaker, Marisa Miller Wolfson. Though I’m absolutely sure that watching the film on DVD at home or streaming it instantly on your computer would be a great, seeing […]
When you taste this, you won’t believe that this frozen treat is made almost purely of banana. The velvety texture and mild chocolate-coffee flavor will have you hooked. Best of all, you don’t need an ice cream machine to make it, though a food processor or blender is a must! Freezing bananas that are getting […]
Tofu is a culinary chameleon, taking on many forms, depending on what it’s surrounded by and flavored with. Here, it takes on the form of egg salad, which, when made with eggs and regular mayonnaise, is a high-fat, high-cholesterol combination that’s best avoided. But this version, made with tofu and vegan mayonnaise, is a treat […]
Requiring no cooking, this creamy chilled avocado soup is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the […]
This delicious banana muffin recipe gets a nutritional boost from the all mighty yet tiny chia seed. Replacing eggs in vegan baking can be quite simple. Taking out the cholesterol by taking out the eggs is a piece of cake. Using a combination of baking powder, baking soda, vinegar, and ground chia seeds with some […]