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.
Contributed by William Santoro.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 level of fitness and energy. Not convinced? There are dozens of famous vegan athletes to prove it, more and more […]
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 […]