Natural Foods Guides
If you’re looking for a wide array of easy tofu recipes that will please adults and kids alike, you’ve come to the right place! Tofu is a superb food to add to the repertoire of growing children, and pays bountiful dividends in women’s and men’s diets as well. Many nutritionists experts recommend completely eliminating meat and high-fat dairy products as protein sources and getting more from plant-based foods such as grains, legumes, and soyfoods. Read More→
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A traditional Asian food used as a meat substitute, you may have encountered seitan in dishes like “Buddhist’s Delight” in Chinese restaurants. Dense and chewy, this product of cooked wheat gluten is almost pure protein—you can see that by observing the high protein content of the dishes in this section. Clearly, though, seitan is not for anyone with gluten sensitivity. Store-bought seitan usually comes in 8-ounce packages or 16-ounce tubs. Read More→
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I remember my first taste of sushi in Boulder, Colorado, summer of 1978. There I was studying voice, dance, arts in education and theater at the Naropa Institute. New friends invited me for lunch. They served rice and vegetables wrapped in toasted nori with a spicy wasabi dip. As they spoke about their macrobiotic diet, I fell in love with my first taste of seaweed. Read More→
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Here’s a basic guide on how to cook quinoa, along with an array of easy recipes for this tasty, quick-cooking grain. Nutritious and versatile, quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. Considered a “superfood” for its superior nutritional profile, it was revived for the American natural foods market in the 1980s.
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When you open your pantry, do images of the rugged mountains of South America, the colorful tablelands of Africa and the fertile river valleys of the Middle East dance before your eyes? If not, you have yet to discover amaranth, quinoa, spelt, kamut and teff, the quintet of nutritional powerhouses known as the ancient grains. The legends behind their origins many millennia past, their loss over time and their ultimate modern revival literally tell the story of civilization. Read More→
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I’ve long considered baked tofu a great product and have wondered why it has taken so long to make its way onto supermarket shelves. It’s easy to find at any natural foods store, though, shelved with the more conventional tubs of tofu. If you’re unfamiliar with baked tofu, it’s a firmer, chewier, and more flavored variety. It comes in 8- to 12-ounce cellophane-wrapped packages and is ready to eat. The most prominent brands are Soy Boy and White Wave, both of which come in several delicious varieties. Here are my top 5 favorite ways to use this yummy product: Read More→
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Asian noodle recipes are everywhere (make sure to scroll down to see links to some of those on VegKitchen), and fortunately, authentic Asian noodles to make them with are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry them.
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Soy-based meat imitators undoubtedly help ease the transition to a meatless diet for countless people who might otherwise succumb to cravings for “the real thing.” They usually contain only a fraction of the fat of their meat counterparts. And any product that inspires greater use of soy rates highly in my book. I resisted vegan sausages for a long time, as I was never a fan of sausages in my pre-veg days. I was pleasantly surprised by a unique taste and texture sensation. Not so much reminiscent of meat, they are rather complex, spicy, and hearty—a more grown-up version of tofu hot dogs. Read More→
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