- June 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyThis dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.
>3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)
½ cup raw Brazil nuts
3 tablespoons freshly squeezed lemon juice
1 medium clove garlic
2 teaspoons arrowroot powder
1 teaspoon sea salt
½ teaspoon onion powder
¼ teaspoon (rounded) dry mustard
1 cup water
1 ½ cups plain nondairy milk, unsweetened
1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)
BREADCRUMB TOPPING (OPTIONAL):
¾ to 1 ¼ cups dry whole-grain breadcrumbs
½ tablespoon olive oil
Couple pinches sea salt
Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.
- December 1st, 2013
365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies
(Avery Trade, 2013) by Kathy Patalsky
- October 31st, 2013UnfeaturedWeekly Recipe:NonWeekly
1 1/2 cups water (or two cups of water and only one cup milk)
1 1/2 cups plain unsweetened nondairy milk (almond or soy preferred)
1/2 teaspoon sea salt
1 cup dried polenta (corn grits; I used Bob’s Red Mill brand)
2 to 2 1/2 tablespoons extra virgin olive oil
2 tablespoons nutritional yeast (optional, but give it a try!)
1/2 to 1 teaspoon lemon zest
Freshly ground black pepper (optional)
Bring the water, milk, and salt to a boil in a medium-size pot over high heat, then lower the heat to low and begin to whisk the polenta. Add it somewhat slowly, whisking as you go. Cook, stirring, for about five minutes, until thickened. Add the oil, nutritional yeast, lemon zest, and pepper, if desired, and stir. Taste; add additional salt if desired. Serve immediately. To thin, add a little extra water or milk. Source: Let Them Eat Vegan! by Dreena Burton
- September 30th, 2013
In the early 1950s, Ann Wigmore, a Lithuanian immigrant, and founder of Hippocrates Health Institute, healed herself from stage IV colon cancer with nothing but weeds and wheatgrass. She thought she might be onto something. Sixty years later, it seems she was right.
The HHI philosophyReversing Cancer at the Hippocrates Health InstituteBy Adam Swenson
- August 31st, 2013
They nicknamed her “Vegan” in high school. Her conversion happened after viewing the film Peaceable Kingdom, a documentary exploring the changing relationships between farmers and the animals they raise for meat.Greta Lorenz’s commitment to loving and supporting all lifeBy Cara Lucas
- May 31st, 2013
It seems like everywhere you turn, the term “raw” appears on popular food labels.Unraveling the mysteries of the living foods lifestyleBy Brian Clement, PhD, NMD, CN
- February 1st, 2013UnfeaturedWeekly Recipe:NonWeekly
2 1⁄2 cups water (2 cups for cooking barley, 1⁄2 cup for shellfish)
1 onion, small (chopped)
2 1⁄2 tablespoons olive oil
1 cup peas (fresh or frozen)
1⁄2 red pepper, fresh, large (sliced into thin rings)
1⁄2 cup roast peppers, jar or fresh roasted (sliced into 1-inch-wide strips)
1 cup artichoke hearts (quartered)
1 tablespoon capers
1 cup white wine (split: half for cooking barley, half for cooking shellfish)
1⁄4 cup green olives (pitted and chopped)
1 teaspoon smoked paprika
1⁄2 teaspoon turmeric
1⁄2 teaspoon saffron (optional)
1⁄2 cup fresh parsley (chopped)
1 cup chickpeas, cooked (optional)
8 shrimp, medium-large (deveined, tail on, optional)
8 mussels (optional)
8 clams (optional)
2 cloves garlic
1 cup barley, pearled
Rinse barley until water is no longer cloudy and runs clear. Set aside to drain. Heat an ovenproof pan over medium heat. Add olive oil, chopped onion, and red pepper rings. Sauté for a few minutes. Remove pepper rings.
Add rinsed barley to the pan and sauté for about five minutes, stirring regularly and making sure that barley does not burn or stick to bottom of pan. Add turmeric and saffron and then water to the hot barley. Stir until the yellow color of the spice is dispersed through the pan. Cover, lower heat, and cook for 25 minutes. While the barley is cooking on the stove top, preheat oven to 350.
Blend smoked paprika with chopped roasted peppers, peas, and chickpeas (if desired), add white wine, gently blend into the barley. Layer red pepper rings, artichoke quarters, and chopped olives on top of barley. Cover and bake in oven for 15 to 20 minutes.
From Vegan Paella to Paella with Shellfish
In a separate pan, heat oil, and then add garlic. Cook for only a minute or two, making sure that the garlic does not brown. Add wine, water, and bay leaf. Bring to a boil. Add shrimp, mussels, and clams. Remove from heat.
Add the shellfish at the same time you add vegetables. Pour liquid from the shellfish cooking over the barley. Finish by layering in red pepper rings, artichoke quarters, and chopped olives. Recipe courtesy of kardeanutrition.com.
- January 1st, 2011Unfeatured
Serves 6 to 8
2/3 cup Veganaise
10 ounces extra-firm tofu
¾ cup celery, chopped
¾ cup onion, chopped
1¼ cup oyster mushrooms, chopped
3 slices whole wheat bread, processed to crumbs
1 teaspoon dulse (seaweed)
1 teaspoon Old Bay seasoning
½ teaspoon salt
½ teaspoon black pepper
2/3 cup Veganaise
1 tablespoon yellow mustard
¼ teaspoon garlic powder
¼ cup dill pickles, chopped
¼ teaspoon dried dill
Salt and pepper to taste
Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.
Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.
For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.
Contributed by Art Eggertsen, vegan chef and founder of ProBar
- November 1st, 2010Unfeatured
3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar
2 tablespoons yacón syrup
2 teaspoons ground nutmeg, plus a pinch for garnish
1/4 teaspoon ground cinnamon
Pinch ground cloves
1. Place almonds in a large bowl with enough water to cover. Soak overnight.
2. Discard soaking water, and rinse almonds in a strainer or bowl repeatedly until water is clear.
3. Place almonds and 4 cups water in a food processor and blend on high speed for 90 seconds.
4. Strain through a fine mesh bag or cheesecloth, discard solids.
5. Place liquid almond milk in a 1/2-gallon mason jar; add vanilla, agave, yacón, nutmeg, cinnamon, and cloves. Shake well. Refrigerate until cold and serve with additional nutmeg for garnish.
Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.
- April 1st, 2010
In a world where image often trumps integrity, 33-year-old Alicia Silverstone is a breath of fresh air. The actress, best known for her starring role in Clueless, is a devoted vegan, environmentalist, and animal-rights activist—and has been for 11 years.Interview by Sarah Toland