This raw dish makes the perfect lunch or dinner. It’s easy to make, delicious and great for you! Adapted from Rawmazing: Over 130 Simple Raw Recipes for Radiant Health* by Susan Powers (Skyhorse Publishing, 2012). more→
Here’s a phytochemically fab salad that uses the technique of “cooking” food in citrus. It’s super refreshing for the start of summer and keeps for several days in the fridge. more→
Here’s the comforting classic, mushroom-barley soup. It’s nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. I like to use a combination of baby bella (aka cremini) and shiitakes. more→
There are no words to describe this other than as a deep dish of absolute comfort. Recipe from Vegan Holiday Kitchen. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo by Susan Voisin of FatFree Vegan Kitchen. more→
I adore Paris. When I need to assuage my longing for this lovely city, I serve my family assiettes (referring to a generous platter of a number of components), like those typically served in the city’s vegetarian restaurants. The menus of these restaurants are not as extensive or innovative as those in the U.S. or Britain, but they do offer delicious, fresh food prepared with French flair. Seitan is a common offering. This one is an amalgam of seitan dishes I enjoyed at Le Potager du Marais near the Georges Pompidou Center, and Les Cinq Saveurs D’Ananda in the Latin Quarter. For tips on creating Parisian-style assiettes, see the sidebar, following.
Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. more→
Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. more→
A small amount of vegan cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or beans, and steamed green beans or asparagus, or other favorite green veggie. Photos by Evan Atlas. more→