Monthly Archives: September 2013
Silken tofu is a great base for a vegan mousse-style pie filling—it has just the right consistency, minus the bother of a flour-thickened sauce. Chocolate and banana are a dream team in this easy, dairy-free dessert, requiring just 5 ingredients (plus just a couple more if you decide to make your own crust). Adapted from […]
The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.
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. […]