Monthly Archives: July 2013

Garlicky Fresh Tomato and Basil Pizza

Here’s a fresh take on the classic tomato pizza called Margherita. This variation is packed with flavor from a generous amount of garlic. To heighten the garlic flavor and aroma further, you can sauté the garlic in infused oil as suggested in the recipe. This is a perfect pizza for late summer when tomatoes are […]

Grilled Tempeh, Green Beans, and Pineapple

For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.*

Grilled Asparagus with Spring Onion-Radish “Butter”

Be prepared for a new late spring favorite! I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me until I thought of the simplest and most elegant appetizer radishes spread with butter (vegan buttery spread, in this case) and a garnish of sea salt. Oh my goodness, […]

Raw Squash “Noodles” with Fresh Tomato Sauce

Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what […]

Skillet Berry-Apple Crumble

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than […]

Asian Noodles with Spicy Stir-Fried Corn and Cabbage

This lively stir-fry of corn and cabbage, intertwined with hearty Asian noodles, will be on the table quickly you when you want something easy and spicy. Photos by Hannah Kaminsky of Bittersweet.

Baked Tofu, Arugula, and Olive Wraps

  Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. It’s quick and delicious and makes for a great portable lunch or an easy dinner entree served with soup, baked potatoes or sweet potatoes and/or corn on the cob, depending on appetite.

Valencian-Style Rice and Red Beans

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown […]