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Organic farming first emerged out of the natural grocer movement that arose early last century. In the last twenty years, the word organic seems to have permeated every level of consumer society. The term organic foods describes consumables grown without synthetic hormones, fertilizer or pesticides. Lately, it has also come to mean foods that are not genetically modified, irradiated or abused with non-nutritive food additives.
Organic food is the most rapidly growing element of the American grocery business. In the US, organic groceries grew 20% a year over the last five years. It had the strongest growth among the fruits and vegetables department. The very selective and careful nature of organic growing coupled with the rising demand for organic grocery items means that organic groceries are often more expensive than non-organic food. It becomes very important to save money while pursuing good health. Three ways to save organically include:
1. Bulk-buy at an organic grocery store or in the organic section of a standard grocery store. If buying in bulk, big sales can be very helpful, if the buyer has the means for freezing or preserving the purchases. Even if cash isn’t available, the best credit cards with lower interest rates can be helpful in stocking piling organics — good credit cards low APR, of course. Organic fruits and vegetables often have very specific seasons. Bulk buying followed by a good bout with canning can help a family take advantage of cheap organic prices during sales. They can then store the products for use at a later time.
2. Farmers Markets One of the great new renaissance features of urban and suburban life, farmers markets often have lower priced organics, and save you gas as you don’t have to make the trip to a local organic farm. Again, the best credit cards come in handy when cash is low, provided the vendors accept plastic. Preservation methods help the buyer enjoy their savings throughout the low availability seasons.
3. Neighborhood gardens Another wonderful resurgence has come about with the rediscovery of neighborhood gardening. There are many community plots that are tended by groups of gardeners, many who grow organically. Pitching in and helping with the local organic garden project can be a wonderful, healthful hobby by itself, as well as way to save money on organics.
With a little creativity and ingenuity, organic food can become a part of a family’s regular grocery habits without the family going broke in the process.
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When people think of farmer’s markets they often picture liberal and urban locales such as Ferry Plaza in San Francisco or Union Square in New York. They envision booths of produce basked by summertime greenery, throngs of shoppers of a more urbane and well-heeled demographic, and food products that offer variety, organic options, and a good deal of sustainability – sometimes at moderate prices, sometimes not. Read More→
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The major spring holidays — Passover and Easter — are coming up really soon, and both fall on the same weekend this year (the weekend of April 7 – 8). VegKitchen has got you covered for both holidays if you’re looking for delicious plant-based meals and treats.
VegKitchen’s Vegan Passover Recipes and Menus page features two menus, one based on the Ashkenazic tradition, and one based on the Sephardic. Both menus include VegKitchen’s already-famous Vegan Matzo Balls (with a gluten-free variation), because seriously, what’s a Passover Seder without matzo balls?
VegKitchen’s mix-and-match menus featuring recipes for a spring-y Vegan Easter dinner (plus sweet treats to make and share just went up on the site. Here you’ll find every course for a festive meal featuring the best of early seasonal produce.
If you prefer to plan your holidays with a book in hand, rather than perusing the web, please keep in mind that Vegan Holiday Kitchen covers both of these holidays!
VegKitchen is still growing by leaps and bounds, adding lots of great recipes, articles, and reviews to support the healthy, delicious, plant-based lifestyle. To keep up with it, you can subscribe to the entire site via its RSS feed, and get word of every posting right to your in box.
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2014 will mark the 30th anniversary of the publication of my first book, Vegetariana: A Rich Harvest of Wit, Lore, and Recipes. When it was first published, Publisher’s Weekly declared that “this book should prove itself a classic.” Vegetarian Times called it “a treasure,” and the Detroit News flatteringly described it as a “one-woman masterpiece.” Many years and many books later, many people still tell me that it’s their favorite of my books.
To mark its 30th anniversary, I’m working on a slightly updated new edition (try not to do the math — I was young when it was published!). At this point, I still have a number of copies from the 1999 edition, which is very close to the original 1984 edition. I’d really like to get these collectible books out of my studio and into your kitchens (or bedrooms, as it’s very much a cookbook for reading). I’m offering a number of signed copies through Amazon for $5.00 plus shipping. To access this, go to this link on Amazon and make sure to order your copy through Amberwoodinc, which should be the first seller listed — that’s me.
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Contributed by Raw Chef Bryan Au: I invented a series of recipes that look like junk food, fast food, or savory comfort foods but are 100% raw organic fruit! It’s a fun way to be creative with food and to add more healthy fruit to your diet as well. In this series I have “Penne Pasta” made out of mango with “Tomato Sauce” made from strawberries and I have a “Steak Dinner” that’s all fruit, too. See more of these on Raw in Ten Minutes. This is the tasty “Cheeseburger with Fries” — amazingly refreshing and delicious as an appetizer, entree or dessert! Read More→
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Aside from all the new posts, below, please note that VegKitchen has a special section on vegan Christmas recipes and menus. Hanukkah is coming up as well—VegKitchen’s recipe for Vegan Latkes has a gluten-free variation as well!
VegKitchen has a new star-rating system for its recipes and articles. If you make something, please come back and rate it; better yet, rate it and comment on the results. I especially enjoy comments on how readers tweak the recipes to give them their own personal touches.
- Samosas with Fresh Mango Chutney
- Alicia’s Famous Sweet Potato Pie
- French Onion Soup
- Broccoli Frittata
- Gluten-Free Hamburger Buns
- Fantastic French Toast
- Tamale Pie with Winter Greens
- Easy Raw Cranberry Relish
- Sweet Potato Dal
- Spicy Orange Greens
- Sage Gravy
- Classic Marinara Sauce
- Angel Hair Pasta with Mushrooms and Dried Tomatoes
- Curried Pasta with Spinach and Lentils
- Vegan Pasta Bolognese
- Fettuccine “Carbonara” with Broccoli
- Asian Noodles with Spicy Stir-Fried Corn and Cabbage
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For vegetarians and vegans, Thanksgiving used to mean being relegated to side dishes, but over the last couple of decades it has grown into an occasion for full culinary expression. A more plant-based celebration actually reflects Thanksgiving’s original intent— a feast of gratitude for the harvest’s abundance.
Still, Thanksgiving can be a trying time for the meatless crowd. That’s because the holiday is so completely bound up with the concept of turkey. For those who are hosting veg guests — or if you’re the lone vegetarian or vegan in a turkey-oriented crowd, the biggest challenges are still posed by the need for a great main dish, an unstuffed stuffing, and a delectable dessert. To that end, here are a trio of recipes from the just-published Vegan Holiday Kitchen (Sterling Publishing, 2011) by Nava Atlas. With the addition of seasonal vegetable side dishes and salads that can be shared no matter what the dietary persuasion, everyone will leave the table satisfied.
Rice and Pecan-Stuffed Squash
Squash and pecans make for a memorable duo when combined in this Creole-inspired recipe. The savory nut, bread, and rice stuffing, contrasted with the smooth sweetness of the butternut squash, makes a perfect holiday main or side dish.
8 servings
4 medium golden acorn or delicata squashes
2 tablespoons olive oil
1 large onion, finely chopped
3/4 to 1 cup soft whole grain bread crumbs (see Note)
1 1/2 cups cooked brown rice
2/3 cup finely chopped pecans
2/3 cup fresh orange juice, or as needed
2 teaspoons fresh thyme leaves
1/2 teaspoon dried oregano
Salt and freshly ground pepper to taste
Pinch of nutmeg
Sprigs of fresh thyme for garnish
Preheat the oven to 375º F.
Bake the squashes according to the directions in the sidebar on page 000.
Meanwhile, heat the oil in a small skillet. Add the onion and sauté until golden brown. Combine the sautéed onion in a mixing bowl with the bread crumbs, cooked rice, and pecans.
When the squash is done and cool enough to handle, discard the seeds, then scoop out the pulp, leaving a sturdy, 1/2-inch shell all around. Chop the pulp, and add it to the rice and pecan mixture.
Add the orange juice, more or less as needed to moisten the mixture, followed by the syrup and dried herbs. Season with salt, pepper, and nutmeg, mix thoroughly, and stuff the squash shells. Bake for 20 to 25 minutes, then serve.
For butternut squashes, serve each squash half as a hearty main dish; or cut each half across to serve 8 as a smaller portion. For golden acorn or delicata, serve each half as a main dish portion.
Note: Make fresh bread crumbs by whirling torn slices of whole grain bread in a food processor fitted with the metal blade. For a gluten-free stuffing, use gluten-free bread to make the crumbs.
Photo by Susan Voisin
Wild Rice Stuffing with Dried Cranberries
Wild rice adds a wonderful texture to this unstuffed stuffing, and the dried cranberries make it simply delicious.
6 or more servings
2 1/2 cups water or prepared vegetable broth
2/3 cup raw wild rice
1 1/2 tablespoons olive oil
1 medium red onion, chopped
2 large celery stalks, diced
3 cups whole-grain bread crumbs (see note, previous recipe)
1/3 cup dried cranberries
1 teaspoon ground cumin
1 teaspoon good-quality curry powder
1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste
1/2 cup apple juice
Bring the water or broth to a simmer in a small saucepan. Stir in the wild rice, bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes. Once done, preheat the oven to 350º F.
Heat the oil in a medium skillet. Add the onion and celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring constantly, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled, large shallow baking dish and bake for 25 to 30 minutes, or until the top begins to get slightly crusty. Keep warm until serving.
Photo by Susan Voisin
Pumpkin Cheesecake with a Hint of Chocolate
Here’s a cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite.
Makes one 9-inch pie, 6 to 8 servings
1/2 cup chocolate chips
1/4 cup walnuts
One 9-inch good-quality natural pastry crust, preferably whole grain
One 12.3-ounce container extra-firm silken tofu
1/2 cup vegan cream cheese
2/3 cup natural granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice, or more, to taste
1 1/2 cups well-baked, coarsely mashed sugar pumpkin or butternut squash
Preheat the oven to 350º F.
Combine the chocolate chips and walnuts in a food processor and pulse on and off until finely chopped. Scatter the chocolate chip-walnut mixture evenly over the bottom of the pie crust and set aside.
Combine half of the tofu, half the cream cheese, and half of the sugar in the container of a food processor and process until smoothly pureed. Pour into the pie crust and smooth down with a cake spatula.
Combine the pumpkin or squash pulp in the food processor with the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice. Process until smoothly pureed, then pour into the pie crust over the plain tofu layer. Smooth down with a cake spatula.
Bake for 40 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.
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Here’s a sampling of recent posts on VegKitchen:
Video:
- Vegan Break demonstrates Mock Chicken Noodle Soup
from Vegan Soups and Hearty Stews for All Seasons
Recipes:
- Corn Pudding
- Veggie Bhaji
- Salt and Vinegar Kale Chips
- Cider-Braised Brussels Sprouts
- Peanut Butter Dip for Apples or Veggies
- Black Bean Sloppy Joes
Meatless Monday Musings:
Book Reviews:
- Appetite for Reduction by Isa Chandra Moskowitz
- My Sweet Vegan by Hannah Kaminsky
- Speed Vegan by Alan Roettinger
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