Don’t you love recipes that say “peel and dice a butternut squash”? With what—an axe? Partially baking makes cutting and peeling a butternut squash so much easier. Just follow the easy steps below. more→
Especially when holidays come around, the sweets come out in full force. And vegan cookies can be just as sugary, filled with white flour, and vegan-buttery as their non-vegan counterparts. If you’d rather avoid those kinds of treats, you need not shy away from the cookies in this line-up. Made with seeds, nuts, nut butters, oats, dried fruits, and other real foods, you’ll be filled with goodness, not guilt! Coconut, Almond, and Raspberry Jam Thumbprint Cookies by Myra Goodman, above, offer an irresistible combination of wholesome ingredients. Enjoy them warm or at room temperature with a cold glass of nondairy milk or your favorite tea. more→
When winter chill sets in, salad isn’t the first line of comfort our palates crave. And with good tomatoes in short supply (or very expensive), the usual kind of tossed salad doesn’t always appeal, even as a side dish. It’s still important to eat lots of fresh uncooked (or lightly cooked, in some cases) produce, no matter what the season. Here are 7 ways to make that happen, even in the dead of winter!
Sweeten the deal with fruit: Adding winter fruits to salads turns them into instant sunshine on a plate. Oranges, pears, and apples perk up otherwise savory salads. It hardly gets better, or easier than the Avocado and Orange Salad, at top. See the Cabbage, Apple, and Raisin Slaw, below. Or try Mixed Greens with Pears, Cranberries, and Pecans. more→
Fennel is a fall and winter vegetable that’s often overlooked — given its distinctive demeanor, that’s kind of surprising. Unlike the homely root vegetables associated with cold weather, fennel is a festive green amalgam of bulb, stalks, and feathery leaves.The stalks bring to mind celery, and the leaves call forth dill. Fennel has played its greatest culinary role in the cuisines of Italy and France, where it has long been a beloved kitchen and garden vegetable. more→
Once winter weather sets in, there’s nothing like a hearty bowl of lentil soup or stew to get the chill out of your bones. There are several varieties of lentils, most commonly the greenish brown (or brownish-green) type, which keep their shape in soups and stews, and tiny red lentils, that melt into a thick, nourishing base. Lentils are nourishing, high in protein, and very inexpensive, so make them a regular in your pantry shelves. Lentil soups can often serve as a meal’s centerpiece, completed only with fresh bread and a colorful salad. Here are 10 lentil soups and stews that will keep you warm all winter.
In Curried Red Lentil, Pumpkin, and Cauliflower Soup (shown at top) pumpkin or butternut squash puree adds to the orange-y goodness of this soup — and cauliflower and spinach contribute to its overall veggie-packed deliciousness. more→
A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. Still, the one category of veggies seems more fitting to cold-weather meals are the root vegetables. And root vegetables are still more plentiful and prevalent in the fall and winter than they are in spring and summer. more→
Vegan cornbread is one of the easiest kinds of quick bread to make at home. And that’s a good thing. as it’s fairly challenging to find good store-bought vegan cornbread. The rather dry crumb of a cornmeal-based bread requires a careful confluence of ingredients to result in a moist texture and delectable flavor. Here are six of our favorites. The first three goes well with warming soups, stews, and chilies, and the last two skew more toward tea breads, with slightly sweet flavors. Corn Kernel Cornbread or Muffins, above, are great with all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. more→
Packed with nutrients, cranberries give fall dishes bursts of their distinctive tart flavor and are full of antioxidants. Harvested between September and December, that’s the time to take full advantage of them in fresh form. Here are a few fall favorites that really pack them in. For more information, go to our post on cranberries. Our vegan Cranberry-Carrot Cake with Maple-Cream Cheese Frosting is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner and wonderful for Christmas as well. more→