Grits, or hominy grits, are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, do try them! Please seek out stone-ground grits, which are much more flavorful than the stripped-down quick-cooking grits sold in supermarkets. They make a soft bed of (naturally gluten-free) grain for bean and vegetable dishes. or even as a pleasant side dish. Grits can also play a starring role in simple preparations, rather than just being used as a bed of grain. more→
Since the season for really good fresh green beans is quite short, you can make this any other time of year using frozen organic whole green beans. Either way, this tasty and simple side dish is addictive! it’s great with tofu, seitan, or noodle dishes. Try this with Stewed Tofu with Corn and Tomatoes. Photos by Evan Atlas. more→
This cinnamon-scented raisin quick bread will make any kitchen feel cozy. Using no eggs or dairy, this moist bread is perfect for breakfast or with coffee or tea. After the first day or so, the sliced bread is good toasted. Serve with jam, vegan buttery spread — or just plain. Photos by Evan Atlas. more→
This composed platter is inspired by the Indonesian dish gado-gado. Translated literally as “mix-mix” that’s just what this dish is — a mélange of raw and cooked vegetables, arranged in separate mounds and served with a rich peanut-coconut dressing. Characteristic ingredients include cooked potatoes and green beans; mung bean sprouts, green cabbage and cauliflower. With tempeh (or sometimes tofu) as the usual protein on the platter, this is meant to be a one-dish meal, and not the kind of salad that’s served on the side. Though entirely optional, plain cooked rice is often served with gado-gado. If you do so, an aromatic brown Basmati is very nice. more→
What better time of year to make the switch to vegan than in January? That’s how the Veganuary movement got its name. Explore this fantastic organization for resources, recipes, and community, to help you transition to a plant-based diet.
From the founders: “There are so many reasons people decide to try vegan. For most, a love of animals is the catalyst. Some people want to feel better about themselves and the impact they make on the world. Others would like to set themselves a challenge, and many combine Veganuary with their ‘New Year’s Resolutions’ and see trying vegan as the healthiest start to the year. Whatever your reason, we’re here to support you. more→
pChristmas and Hanukkah 2015 are now over (unless you follow the 12 days rule) and most of us are officially full. So this is a good week to eat lighter, easier, and decidedly non-holiday type foods —that is, until Thursday’s New Year’s Eve celebration, followed by New Year’s Day brunches and other such gatherings. Ah, well, we’ll start fresh next week … Meanwhile, let’s start this post-holiday Monday with Spicy Asian Peanut-Ginger Noodles, above. It’s quick, easy, flexible (use any veggies you have in the fridge) and easily completed with a simple tofu dish and salad. more→
Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas. more→