Monthly Archives: May 2013
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants.
A summer classic, this tasty potato salad features plenty of fresh herbs, and is dressed in a vinaigrette. It’s welcome at picnics and barbecues, or really, any warm-weather meal. Served with your favorite plant protein (a simple tofu, tempeh, or bean dish) and fresh organic corn, you’ve got an easy dinner for any night of […]
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. 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 for a dazzling effect.
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 […]
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 […]