Monthly Archives: July 2013
This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked […]
This vegan and gluten-free salad, with the unusual central feature of cauliflower enveloped in barbecue sauce, make a fantastic summer main dish salad, though it would be welcome year round. Once the cauliflower is done, the rest comes together in a flash. Recipes and photos contributed by Cara Reed, from Fork and Beans.
When it comes to fitness for vegans, many elite athletes are realizing the benefits of a plant-based diet for improving their performance.Vegan fitness looks and sounds a lot like fitness for non-vegans. That’s just the point: Eating meat, dairy, fish or other animal protein is not necessary for building up muscle and achieving a high […]
It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer.
Excerpted from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts,* copyright © 2012 by Colette Martin (reprinted by permission of the publisher, The Experiment). Common wheat belongs to a genus of grasses known as Triticum. The genus itself is also sometimes referred to as […]
My husband doesn’t so much collect wine as he does enjoy drinking it. And we both enjoy bringing together wine, food and friends. So when he said he wanted to open a magnum of a particular 2004 cabernet, I was all over it. I love parties and menu planning, gathering a good mix of people […]
Are you ready to try a deliciously different grain? Farro, a longstanding favorite in Italian cuisine has made quite a comeback. A hardy, whole variety of wheat, it has a great flavor and is a nice alternative to brown rice. Soaking farro overnight (or all day) makes it cook up quicker and creamier. This Farrotto […]
This concept is not original – you can’t throw a stone in vegan blogland and not find a tofu and cocoa-type pie. But the ingredients are what give it a uniquely rich flavor profile and texture. With the blend of chocolate and a hint of coffee, one slice will sate you for the day. And […]
If salads aren’t your thing, try this one, which may change your mind. Potatoes add comfort, and black beans add flavor and protein. The potatoes and beans synergize nicely in this offbeat salad, embellished with artichokes and bell peppers. The liquid from the artichoke hearts provides lots of flavor. Photos by Rachael Braun.
These easy scrambled tofu burritos are excellent as a weekend brunch or breakfast; they also make a nice option for a quick dinner. Serve with a simple potato dish or fresh fruit, and a colorful salad. Photos by Rachael Braun.
Like most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience. This recipe […]