Monthly Archives: October 2013
Contributed by Debby Sunshine of Vegan American Princess. I’m so excited about all the new vegan cookbooks which seem to be popping up everywhere, and these aren’t just your “run-of-the-mill” cookbooks. These are written to please a wide variety of palettes, including the palettes of those who are dipping their toes into vegan waters for […]
This is an easy version of a traditional Jamaican dish that is often simply referred to as “rice and peas” (though the “peas” are actually small red beans). I first learned to make this the authentic way from a Jamaican friend — cooking the beans from scratch and cracking open and grating a whole coconut. Coconut […]
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work […]
Halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too, making for a perfect Thanksgiving side dish. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available. Recipe from Wild About Greens by Nava Atlas ©2012, Sterling Publishing. Reprinted by permission. Photos by Susan Voisin.
If your Thanksgiving company includes eaters of mixed persuasions, vegetarians and vegan guests won’t want to eat stuffing that’s been cooked in the bird. Of course, you need not wait for special occasions to make this. Everyone loves stuffing! Of course, you can use a gluten-free bread if need be. The sweet apple and red […]
Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing. Of course, if you don’t happen to have half a pan of leftover cornbread on hand, use a prepared cornbread.
Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. Leftovers of this soup are great to take to work or school in a container; and it freezes well, […]
Scarfing food down leads to poor digestion, an inability to tell when you’re full, and overeating. Getting into the habit of chewing your food thoroughly is especially helpful as the holiday season approaches — we look forward to all the delicious fare, yet are worried about weight gain. Chewing allows you to enjoy and taste the food you’re […]
Vegan chocolate muffins featuring pumpkin might seem a little odd at first, but these flavors are surprisingly compatible.They’re equally good with any other orange winter squash, especially butternut. These just could become your favorite fall-winter muffin to serve with tea or nondairy hot cocoa.
I learned long ago that leftover potatoes come in handy if they’re ready to use all week long. One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. Using […]
One of my favorites sandwiches is this one, which essentially transforms a garden salad into sandwich filling. Despite its simplicity, this sandwich is really delicious, and the kind of lunch I look forward to all morning. Protein, healthy fats, good carbs, plenty of fiber, antioxidants…it’s all there. I use Ezekiel Breads and English Muffins for these […]
Living in today’s busy world finds most of us with limited time for many things — exercise, socialization, and perhaps most significantly, for meal preparation. The oft-quoted adage “breakfast is the most important meal of the day” is often quoted because it is true. Our first daily meal is vital for optimal mental and physical […]