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Nava · On Mar 04, 2013 · Comments
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As a huge fan of salads of all kinds, I can’t believe that I lived this long without a salad spinner. So when Progressive International sent me their collapsible salad spinner to try out, I was interested, but not not exactly excited.
After one try, though, I was sold! I might never have put a salad spinner on a list of “must-have” kitchen gadgets, but I think I’ve changed my tune. I’m thinking about all the paper towels I wasted blotting delicate leaves or pressing liquid from kale. It’s especially important to remove dampness from salad greens so that they don’t wither upon contact with dressing; it’s even more crucial to make sure that raw kale is nice and dry before massaging it for use in salads, or for making kale chips. This does a really splendid job with kale. Read More→
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Nava · On Feb 17, 2013 · Comments
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Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Read More→
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Nava · On Feb 13, 2013 · Comments
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Here’s a great way to dress up fresh corn kernels. Serve this as a side dish to southwestern-style specialties and bean dishes.
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Nava · On Feb 13, 2013 · Comments
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This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up green salads. Read More→
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Nava · On Feb 11, 2013 · Comments
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Here’s a rich-tasting dessert that can be eaten the minute it’s done. Serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well. Read More→
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Nava · On Feb 11, 2013 · Comments
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This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes. Read More→
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Nava · On Feb 11, 2013 · Comments
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This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand and let the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Read More→
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Nava · On Feb 04, 2013 · Comments
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| Welcome to the new, monthly format of VegKitchen’s newsletter, replacing Recipe of the Week. If you’d like to stay in more frequent touch with VegKitchen on a daily basis, please make sure to join our Facebook page, where we post recipes and reviews at least once every day. |
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Featured Recipes
OK, one more full month of winter to go. Before long we can begin longing for spring in earnest and put all the freezing temperatures and seasonal ailments behind us. Meanwhile, there are still a few weeks to go that require hearty, warming meals that offer plenty of comfort. Here are some of VegKitchen’s new postings, plus some old favorites, for this short but intense month.
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New Product Reviews
(and some great vegan Valentine gift ideas)
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Nava’ Late Winter/Early Spring Speaking Schedule: Food, Books, and Art
This spring you will find me all over the map, traveling to various venues to speak about my personal work as well as to demo the joys of healthy plant-based food. Please join me if you are in the California bay area, suburban NYC, Raleigh-Durham NC, slightly upstate NY, or Portland, OR. Here’s my current schedule of appearances. More dates to be added! To keep up to date, join my Facebook author page. |
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VegKitchen PDF e-Books
Our series of compact, affordable pdf e-books is growing … slowly! Think of these as greatest hits collections of sorts – featuring VegKitchen’s most visited and requested recipes. These pdf e-books, consisting of about 35 recipes each, allow you to delve into specific food niches without poring through lots of web sites (or even on VegKitchen, which in itself has thousands of recipes!). Visit the VegKitchen e-books page periodically for updates. Next month, we hope to have our new quinoa e-book ready to roll out.
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