Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Dressing atop rice or whole grains or in pitas or wraps with fresh tomatoes and lettuce. Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). Continue Reading…
This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.*Â It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. Continue Reading…
Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s amazingly easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it really makes a difference. Recipe and photo contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011).
Fresh roasted red peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level. Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil.
This delicious, earthy vegan mushroom soup is reprinted from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine* by Dynise Balcavage. Continue Reading…
