Monthly Archives: September 2013
This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta.
If you’re a longtime vegetarian or vegan, you’ve likely ordered a version of this Chinese restaurant standard. It’s easy to make at home, and always a treat for anyone who loves Asian-style meals. Serve over hot cooked brown rice or Asian noodles, along with a simple slaw-type salad or a mixed greens salad with orange […]
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty […]
This nutty, chocolatey vegan cake has long been a family favorite. It’s practically foolproof, and, with just minutes of hands-on time, a dream come true for lazy bakers like me. I often make this when asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of […]
Bland in flavor and rather mushy in texture, is no cause for culinary excitement, but it is nonetheless versatile and nourishing. It is available in natural-food stores as well as Indian food shops.
Wild rice is actually the seed of a tall aquatic grass that is not a form of rice, nor even a grain at all. Native to North America, most of our domestic crop is harvested by Native Americans in and around Minnesota and other Great Lakes states, where it thrives in freshwater lakes or rivers. […]
These easy vegan chocolate chip cookies contain my favorite baking secret—using applesauce as a substitute for a lot of the fat and sugar used in conventional baked goods. Send them in the lunchbox, or serve with coffee or tea. This makes about 2 dozen smaller cookies or 1 dozen really big cookies. Photos by Evan […]
Some people are born to rock ’n’ roll. Others are born to ride. I was born to put mashed potatoes on pizza. I’ve done it so many ways I can’t even remember them all, but this was my favorite. Mashed potatoes, carrots, peas, and plenty of savory herbs make an unusually hearty cross between shepherd’s […]
Savory, slightly sweet, and as spicy as you choose to make them, these delightfully flavored strips of tofu or tempeh are delicious in wraps and sandwiches. Or, just enjoy them on their own to bolster the protein content of meals. If you’d like to use both tofu and tempeh, as shown in the photo, double the […]
I came across a classic Thai dish that combines white rice with white potatoes, and though it sounds too starchy, the seasonings and embellishments sounded appealing. So I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may sound […]
The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off […]
Crunchy green beans taste wonderful in a rich, nutty coating of walnuts and lots of garlic and ginger. Serve with your favorite Asian noodle or rice dishes. This also makes a great warm or room-temperature appetizer.