Sweet, sour, spicy Mexican slaw recipe
Ingredients 1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced 4...
View ArticleSweet, sour, spicy Mexican slaw
This entry for the Salon Kitchen Challenge -- in which we asked readers to share their favorite picnic recipes -- comes to us courtesy of Cathy Elton. We haven't had a chance to try this recipe out...
View ArticleGrilled eggplant spread recipe
Ingredients 2 medium eggplants 1 pint cherry tomatoes 3 garlic cloves, roughly chopped 2 tablespoons + 1 teaspoon extra virgin olive oil ½ cup nonfat plain yogurt ½ teaspoon salt 1 tablespoon freshly...
View ArticleAn eggplant spread that’s not baba ghanoush
Baba ghanoush is fine, but with all that tahini, it sometimes feels a bit heavy. So today I set out to create a spread that was light and fresh, using herbs from my garden. Grilling eggplant and cherry...
View ArticleSalvation for vegetarian BBQ lovers: Smoked “brisket”
In a former life I was a barbecue fanatic. I dragged my vegetarian husband to shacks in the middle of nowhere -- from North Carolina to Mississippi -- just to eat barbecue. He happily picked at his...
View ArticleVegetarian BBQ brisket recipe
Step 1: Make Seitan Ingredients 1 ½ cup vital wheat gluten* ¼ cup nutritional yeast flakes* 1 cup + 2 tablespoons ice water 1/3 cup low sodium soy sauce or tamari 1 tablespoon ketchup 2 cloves garlic,...
View ArticleSweet, sour, spicy Mexican slaw recipe
Ingredients 1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeño, minced 4...
View ArticleHeart-healthy apple pie recipe
Don’t be skeptical, butter lovers. This crust is so tender and flavorful, people will shake their heads in disbelief when you tell them it’s made with oil. My mother-in-law proclaimed it as good as...
View ArticleSeriously good heart-healthy apple pie
After heart problems forced me to stop eating saturated and trans fats, I thought I would never make or eat pie again (and believe me, I cried myself to sleep over that one). Then I saw a crust recipe...
View ArticleSpicy crisp-roasted chickpeas
Ingredients 1 can garbanzo beans, drained, rinsed and thoroughly dried ¼ teaspoon Chinese five-spice powder ¼ teaspoon cayenne pepper (more to taste) ¼ teaspoon salt ¼ teaspoon black pepper 2...
View ArticleSpicy crisp-roasted chickpeas
I'm not usually much of a snacker; I'm more of a three-meals-a-day type. But around the holidays, that changes. Everyone's nibbling on something, and it's kind of contagious (unfortunately). And though...
View ArticleSmoky, spicy vegetarian chili recipe
Serves 6-8 Ingredients 1 ¼ cups dried pinto beans 1 large or 2 small dried ancho chiles 1 dried guajillo chile (or substitute pasilla or more ancho) 12-ounce bottle of beer, divided 1 very large white...
View ArticleSmoky, spicy vegetarian chili
It's disheartening to read most of the vegetarian chili recipes out there. Many of them are bean and vegetable stews with little depth of flavor. I wanted to create a vegetarian chili that is deeply...
View ArticleCashew roasted garlic spread recipe
Ingredients 2 cups raw cashews, soaked overnight in water, then drained 1 whole head garlic 1 tablespoon + 1 teaspoon extra virgin olive oil 2 tablespoons lemon juice 5 tablespoons water ½ teaspoon...
View ArticleCashew roasted garlic spread
Being an almost-vegan, the idea of vegan cheese should appeal to me, but to be honest, I think it's silly. I've had nut cheeses made from cashews, and they tend to be bland and tasteless. The main...
View ArticleBarley risotto with asparagus and mushrooms recipe
Ingredients 1 pound thickish asparagus, tough ends snapped off 2 teaspoons plus 3 tablespoons extra virgin olive oil 4 shallots, finely minced (I recommend pulsing in a food processor) 8 ounces white...
View ArticleBarley risotto with asparagus and mushrooms
I love risotto, but I feel like a big starchy blob after eating it. But by making it with barley instead of rice, I can have my risotto and eat it too. Barley is a great source of soluble fiber, which...
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