If you’ve been trying to reduce or eliminate dairy due to allergies or the process of going vegan, chances are you’ve felt a bit deprived at some point. Any cheese lover making the transition does. And special events like Christmas or dinner parties? Fuhgettaboutit. You’re really going to want something that feels as decadent as… [Continue Reading]
These spicy vegan eggplant balls make for fabulous party fare.
Pistachios and cranberries make a healthy and hearty holiday flavor pairing for meat eaters and vegetarians alike. If you’re wanting to celebrate the colors of Christmas with these two foods, try this pistachio-cranberry couscous from The Vegetarian Meat and Potatoes Cookbook as a fun holiday dinner side.
Looking for an unusual lunch wrap recipe? Check out these cardamom and potato lentil wraps from the Vegetarian Meat and Potatoes Cookbook.
I’ve always been a fan of soups and stews, and have been on a quest ever since reducing our meat and dairy intake to find vegan and vegetarian recipes that meet our flavor standards. This recipe for spiced lentil coconut stew from The Vegetarian Meat and Potatoes Cookbook does just that.
Most of us have received one as a gift at one time or another. Those electric sandwich presses that often come with additional grilling plates for waffles, chicken breasts and pancakes. Even the models with the sandwich option only can help you out at home and on the road.
For most of us, hummus is a delicious Middle Eastern dip made with mashed chick peas and served with pita bread. In recent years, the definition of hummus has expanded to include dips made from several types of cooked beans. This recipe is made with all the ingredients of a traditional hummus, with one surprising… [Continue Reading]
It’s popular with many for its flexibility and affordability. But is it possible to enjoy vegan Ramen?
These curried vegan meatballs are one of numerous meatless meatball recipes I’ve run across since starting the transition to a more plant-based diet. The recipe is from Robin Robertson’s savory cookbook, Vegan Fire and Spice, my go-to resource when it comes to spicy vegan recipes. With the exception of the vegan yogurt, all of the… [Continue Reading]
Since I was given the gift of The Moosewood Cookbook in the late 70′s, I have been a big fan of Chef Mollie Katzen and The Moosewood Collective’s vegetarian recipes. In the early cookbooks (there are 12 in publication now), recipes are delicious but heavy in dairy, eggs, and oil.
Cheap food is a priority for many people these days. Finding cheap food that’s actually healthy adds an entirely separate layer of logistics.
High in potassium, one of the cheapest produce items around, and available at virtually any grocery store in North America, bananas boast a huge presence in the menu plans of most moms.
You may think brown lentils are something served for dinner on the boring train. And in all honesty, so did I for many years.
If you’re looking for a fiber-filled food item that’s affordable and relatively simple to prepare, consider the ages-old black eyed pea. It’s popular across a number of international cuisines, takes notably less time to cook than the frequently-used pinto, and doesn’t really need to be soaked like other beans.
Popular in Caribbean food and Mexican cuisine, black beans offer flexibility, reduced cooking time and cranberry-comparable antioxidant properties. They are also a food item that is still affordable when transitioning from conventional to organic food purchases.
