Monthly Archives: May 2013
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 […]
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple […]
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 […]
Everyone loves this nostalgic classic, whether served at everyday meals or as holiday fare. Using prepared whole-grain pie crusts makes pot pies a snap to prepare. Photo credit: Sang An.
Even though there’s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and cacoa nibs with their hint of chocolate blend perfectly with lucuma powder — which has a natural “cookie-like” flavor — making this smoothie all kinds of fabulous. Reprinted with permission from Superfood Smoothies * © 2013 by […]
The classic deli reuben sandwich can be made meatless as well as dairy-free with homemade or store-bought smoky strips, and just a touch of vegan cheese. Sauerkraut gives it a nice tang, and avocado makes it luscious! It’s great for a quick at-home lunch or dinner, served with soup or salad.The ingredients given here can […]
Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Recipe contributed by Vicki Chelf.
Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission […]