Author Archive
In the beginning, there was her mom’s homemade curry. And Robin Asbell said it was good. Really good. Growing up, “I remember the excitement on curry night,” she says. “We could have a bowl of chopped peanuts and a bowl of raisins we could put on our food. I couldn’t believe it — it was the most exciting thing on earth.” Read More→
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As they say in Swahili, Habari gani? This translates into a combination of “How are you?” and “What’s shakin’?” It’s about the limits of my Swahili, but it’s useful now, being the traditional greeting at Kwanzaa. Read More→
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This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread. Read More→
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Every family should have its own designated party giver. When VegKitchen diva Nava Atlas was growing up, that meant her Aunt Blanche. “She was the family hostess, she set the style,” recalls the author of many meatless cookbooks including the new Vegan Holiday Kitchen. “It was never anything fancy, but comfortable, generous and gracious. She was someone to aspire to. She helped everybody. And everyone loved her.” Read More→
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Brian Kimmel is not meatless. This worried him during our interview. “As a vegan,” he asked, “What did you think of the movie?” The movie he means is the food documentary Ingredients. Kimmel is producer and cinematographer. Read More→
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This luscious one-dish meal and its accompanying photo were contributed by Ellen Kanner. Serve with black beans and a green salad for a hearty winter meal. Read More→
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Namaste, as yogi know, is Sanskrit for I honor the light in you, you honor the light in me. Diwali, the Hindu festival of light, honors the light in all of us everywhere. Diwali, a Sanscrit term for a gathering of lamps, celebrates the triumph of good over evil, light over darkness. It’s observed in India by lighting candles and oil lamps, by dazzling fireworks, by wearing new clothes to symbolize a new beginning and the renewal of life, by giving sweets and exchanging gifts.
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Celebrate Diwali with this vegetable bhaji — it’s fireworks-bright, with just a bit of chili providing a small, pleasant explosion in the mouth. With a food processor, it’s a breeze to make. Purple cabbage adds big eye appeal, fancier cabbage like Napa or Savoy are tenderer and cook quicker — your call. Serve with brown basmati rice, or scoop up with naan, roti or other Indian flatbread.
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