Review: Brussels Sprouts with Walnuts and Dried Cranberries
We have really enjoyed the February issue of Vegetarian Times. We found many vegan recipes, as well as many others that we can easily make vegan. This recipe looked so inviting, I just couldn’t resist it, and we found it to be as good as all of our other Brussels sprout recipes. The only thing [...]
Raw Pumpkin Soup
We tried another raw recipe, this time a raw soup. We really enjoyed it, it was a blend of many of our favorite fruits and vegetables. Yield: 4 Ingredients: 2 cups pumpkin or butternut squash, chopped 1 banana 1/2 leek, white part only 1 clove garlic, minced 1 inch ginger, peeled and grated 2 pinches [...]
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Pineapple Upside-down Gingerbread Cake
We were so inspired by the February 2009 Vegetarian Times issue. Although this gingerbread recipe is an one that we have used for years, it received the new look as a pineapple upside down version. Serving Size: 4 Ingredients: for the cake: 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon [...]
That’s Why We Don’t Eat Animals
Ruby Roth, a talented author and illustrator is announcing her a new kids’ book, That’s Why We Don’t Eat Animals. The illustrations are fantastic, and the message is spot on. So for all you Vegan Dads and Moms out there, check out her website and the video below, discussing the book and the ideas that [...]
Curried Waldorf Salad
We wanted to call this “better than Waldorf” as it tasted so good. Slightly sweet with a hint of heat and full of crunch. Ingredients: for the salad: 2 apples, peeled and cut into small pieces 1/3 cup walnuts, chopped 3 stalks celery, cleaned and chopped 1/4 cup golden raisins for the dressing: 1/2 cup [...]
Peaches or papayas? What to buy organic.
For years, you’ve been able to choose foods with less fat or fewer additives. Now, with Environmental Working Group’s 4th edition of the popular Shopper’s Guide to Pesticides in Produce, you can minimize your chemical exposure in the produce aisle. Just go to http://www.foodnews.org/getguide/. EWG always recommends organic, but you can’t always find it. The [...]
Curried Vegetable with Lentil Stew
This is a very nice, mild curry dinner for a chilly fall or winter’s night. Serving Size: 4 Ingredients: 2 Tbs. vegetable oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, peeled and cut in large bie sized pieces 2 lbs. potatoes, peeled and cut in large bite sized chunks 2 parsnips, peeled and [...]
Fruity Couscous Salad
This colorful salad taste good hot or cold and even better on the second day. We enjoyed it as a winter salad, but we are also looking forward to having it again as spring approaches. Serving Size: 4 Ingredients: 1 cup couscous 2 cups boiling water 1 can mandarin oranges 2 tsp. cinnamon 6-7 fresh [...]
Raw Cherry Tart
This is delicious. The tartness of the deep rich cherries contrasts the sweetness of the crust and the cashew nut cream. Serving Size: 6 Ingredients: for the pie shell: 150 grams hazelnuts 50 grams coconut (not sweetened) 150 grams fried cherries or dried mixed berries 150 grams dates, pitted 1-2 Tbs. cold water or apple [...]
Pumpkin Tagliatelle with Beet Alfredo Sauce
Wow, this was delicious. I was especially pleased with the sauce, which really tastes great. I can’t wait until we get a spiralo and can have “proper” shaped vegetable pasta. But, in the meantime, we were very happy with the tagliatelle made by the vegetable peeler. Serving Size: 4 Ingredients: 1 med. butternut squash or [...]
Pumpkin, Red Lentil and Date Soup
This is a lovely, sweet thick soup to enjoy on a chilly day. It’s not particularly spicy, that’s up to you how hot you’d like it. The dates give it a nice subtle sweetness. Serving Size: 4 Ingredients: 100 grams red lentils 500 grams pumpkin, de-seeded cut in pieces 250 grams (1 can) crushed tomatoes [...]
Fettuccine with raw Kale Pesto, Walnuts and Oyster Mushrooms
We made kale pesto before when we posted it with the Summer tomato crostata recipe. When we saw the fettuccine recipe in Vegetarian Times, we knew our pesto would be would be perfect for it, and we weren’t disappointed. It was really a great meal. We enjoyed it with a light fruit salad and ciabatta [...]
Red Cabbage Tarts
These tasty tarts were great as a side dish, they would also be good as appetizers or served at a buffet. The soy ricotta makes them especially flavorful. Yield: 6 individual tarts Ingredients: 500 grams red cabbage and apples, cooked 6 sheets frozen puff pastry, thawed 100 grams pine nuts, toasted 1/2 cup soy yogurt [...]
