Monthly Archives: September 2013

Millet — How to Cook it and Use it

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 — How to Cook and Use it

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. […]

Vegan Chocolate Chip Oatmeal Cookies

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 a generous batch, so if you have a small household, you can cut the […]

Shepherd’s Pie Pizza

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 […]

Sweet and Smoky Tofu or Tempeh Strips

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 […]

Gingery Rice with Sweet Potatoes and Peas

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 […]

Coconut Creamed Corn

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 […]

Spicy and Garlicky Green Beans with Walnuts

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.