Panforte means strong bread, so be strong. Go lavish with the spices here — they balance the richness of the fruit and nuts — and don’t wimp out with the black pepper. Traditionally, panforte is made with honey — it’s the goo bonding the dried fruit and nuts. Swap it for vegan honey. The best commercial one I know is BeeFree Honee. I’ve also had good luck making this recipe with brown rice syrup, which has plenty of goo and adds a caramel-y note. Use a good sharp knife and serve skinny slices with a cup of espresso or a small glass of vin santo or sambucca. Recipe and photo contributed by Ellen Kanner. more→
Kip Andersen, co-producer/director of “Cowspiracy: The Sustainability Secret,” considered himself to be an environmentalist. He recycled to reduce waste, took quick showers to save water, supported several environmental organizations. Then “I did some research and discovered all these incredible things — rainforest destruction, species extinction — can all be tied to animal agriculture. Jeez, this is the cause?” And if so, why was no one talking about it? more→
This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It’s also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.
This delicious scrambled eggs-without-the eggs recipe works well for breakfast, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market. Recipe and photo by Ellen Kanner, who contributes Meatless Monday Musings to VegKitchen. If you’d like to serve this with the delicious slightly sweet quick bread depicted, here’s the recipe for Vegan Fig
and Walnut Bread. more→
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 and the good mix of ingredients and flavors. But this is a big wine, not to mention a big bottle, and it presents certain issues.
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 is a heartier, whole grain cousin to risotto. Recipe and photo contributed by Ellen Kanner.
This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.
A dish both simple and elemental, the lentils and rice cook together, taking on flavor and qualities greater than themselves. The rice and lentils soak separately before cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape. We should all be so lucky. It’s traditionally topped with sautéed onions and makes a meal. Recipe and photo contributed by Ellen Kanner. more→