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[1] Strips of pumpernickel toast surround a garden of crudites “planted” atop squash puree (photo © Il Ritorno | Miami). [2] A closer look (photo © Dawn Stewart | Instagram). [3] Black bean hummus. You can make it darker to resemble soil with the tips below (photo © Whole Foods Market). [4] Easter egg radishes*…
Continue reading “A Flower Garden Appetizer Or First Course To Welcome Spring”
March is National Sauce Month, so how about a new idea for pasta sauce? Here’s a crowd-pleaser that doesn’t take more effort than boiling pasta and heating sauce. But this time, the sauce is made from a container of caramelized onion dip. It’s a two-ingredient recipe (photos #1 and #2) that you can enhance with…
Continue reading “Trader Joe’s Onion Dip Pasta Recipe & Spicy Chili Crisp”
February 17th happens to be National Cabbage Day, and this week it also falls on Meatless Monday. And it’s cold out. So it couldn’t be a better day to make this Sweet & Sour Cabbage Soup, a hearty bowlful of cold-weather comfort that’s also: Cruciferous: full of cancer-preventing antioxidants and other nutrition†. Vegan/Non-Dairy: which make…
Continue reading “A Sweet & Sour Cabbage Soup Recipe For National Cabbage Day”
If you mention “pot roast” in the U.S., many people think of a hearty comfort food made by slow cooking a tough cut of beef in moist heat—chuck steak, short ribs, rump roast, and others. So what’s a carrot pot roast? It’s a vegan alternative to beef pot roast, that can made the same way:…
Continue reading “Carrot Pot Roast Recipe, A Hearty Vegan Main Or Side Dish”
The Cobb salad was invented late one evening in 1937 when Bob Cobb, owner of The Brown Derby restaurant in Hollywood, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-cooked egg, chives, blue cheese and…
Continue reading “Recipe For A Vegan Fall Cobb Salad, Delicious For Everyone”
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