Pistachios add satisfying crunch to whole-grain salads, baked goods, oatmeal, and ice cream. Try roasting them with Chinese five-spice powder, or whirl up a smoothie with pistachios, yogurt, soymilk, and ginger. Limit yourself to a handful, or 1 ounce, to avoid calorie overload, says Nussinow. And buy pistachios in the shellthe extra work of shelling may help control intake.
Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork. ...read more
Debra Allebach, a longtime vegetarian from Cornelius, N.C., loves cooking with farmers’ market produce—especially kale. “I’m known among my friends as a ‘kale connoisseur,’” says Allebach. “I bring different kale creations to all of my potlucks, barbecues, and get-togethers.” She ...read more
Take a sweet trip to India with this easy frozen treat, spiked with green cardamom and nuggets of pistachio. Silken tofu makes it extra creamy and smooth with no dairy. Grinding the seeds from whole cardamom pods offers the freshest flavor—look for the pods at spice purveyors and ...read more
Pomegranate seeds add tiny bursts of sweet-tart juiciness when stirred into grain dishes. ...read more
Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. (To mix up your own tabil, go to http://www.vegetariantimes.com/recipe/tabil/) Feel free to substitute other seasonal vegetables ...read more
This is the perfect dessert for folks who don’t care much for sweets. It’s a bit like a fruit-and-cheese course and pairs nicely with wine. When figs are out of season, try it with halved strawberries. ...read more