Savor and Flavor
This offbeat grilling sauce is great for basting or marinating kebabs of tofu, tempeh, seitan; it’s also delicious on eggplant and corn headed for the barbecue. Recipe by Adair Moran, from Main Street Vegan by Victoria Moran and Adair Moran, © 2012, Tarcher/Putnam. Read More→
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Spinach, in combination with basil, makes a less intensely-flavored pesto sauce. Some may enjoy this milder flavor, whether served traditionally on pasta, or as a topping for potatoes or an offbeat dressing for potato salad, on grains, or as a garnish for soup. Read More→
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Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Read More→
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Five minutes, five ingredients, and you’ve got nearly-instant, really yummy guacamole. Just open a bag of stone-ground tortilla chips, and have a party! Read More→
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If you’re at all unsure about the gustatory merits of kale chips, try
this recipe first. You’ll be shocked at how outrageously fantastic these pizza-flavored crunchers are. This recipe is from Practically Raw, copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press. Read More→
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Keep it as is for slathering on sandwiches and burgers, or thin it out with a little water for a creamy salad dressing. Excerpted with permission from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude Read More→
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Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. Read More→
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