What Do I Do With … Cornstarch?
Cornstarch has an unwarranted bad reputation, founded primarily on those ubiquitous gloopy sauces served at mediocre Chinese restaurants around the world. But the fluffy white powder does have its virtues!
Vegan
Vegan
Kitchen Kung-Fu: Giving Tofu Texture
I have a confession to make: I’m a tofutarian. A tofutarian is a vegetarian who, in the spirit of breathing life into longstanding clichés, rejoices over tofu in all its forms: Silken, firm, extra-firm, fermented, dried, etc.
Get a Whiff of Natural Fragrances
I love perfumes but am not always a fan of the ingredients. Many perfumes are full of synthetic chemicals like acetone or phthalates (used to make plastics). Many studies have linked these substances to skin irritation, birth defects, cancer, migraines, and asthma—not so lovely!
Nutrition IQ: Foods to Boost Energy
Working as a health coach in NYC, I've found that many of my clients want to boost their energy levels. While there is no substitute for restorative sleep, there are some everyday foods that can give you a boost.
Mango Spice Cake with Mango Compote
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Pinto Beans and Winter Greens Bowl
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Black-Eyed Pea Chili
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Yellow Split Pea Dal
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Edamame Rice Bowl
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Sesame-Ginger Broccoli Soup
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The Find: Vegan Bags
There was once a time when a beautiful and ethically made bag was an oxymoron. These days there are plenty of eco-loving designers making compassionate accessories. Let’s go shopping!
Go on a Veg Cruise!
Check out the annual Holistic Holiday at Sea, which takes passengers on a cruise in the Caribbean while they enjoy vegan cuisine, cooking classes, experts' lectures, and health-focused activities.
Vegan Shoes for Winter
With winter right around the corner, I realized that I needed a new pair of shoes. I wanted something comfortable, cute, affordable, and cruelty-free. Hundreds of shoes met my first three requirements—comfort, style, and reasonable price. Yet finding something that matched all four requirements did not come easily.
Ask A Chef: Grace Crossman of Goldie’s in Asbury Park, N.J.
As gourmet vegan cuisine becomes more mainstream, restaurants specializing in artfully prepared, nutritious, and animal-free meals are popping up everywhere.
Seitan, Vegetables, and Cracked Black Pepper en Papillote
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Sweet and Sour Smoked Tofu and Pineapple en Papillote
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Cauliflower and Chickpeas with Ras El Hanout en Papillote
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The Red-Headed Mary
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My Darling Clementhyme
Simple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks.
Chickpea Stew with Quick-Preserved Lemons
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Polenta Squares with Cranberry Mostarda
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Caramelized Shallot Gravy
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Rich Vegetable Broth
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Parsnip Pear Soup
Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
Whole-Grain Stuffing with Caramelized Onions and Pecans
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A Pie Crust Made with Olive Oil
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Supereasy Vegan: Rice-Paper Rolls Demystified
The best part about my bi-monthly jaunt to the Asian grocery store isn’t just stocking up on potstickers, dried shiitakes, and chili sauce, but roaming the aisles looking for new stuff to try. From frozen sheets of tofu skin to whole lotus roots, I’ve (almost) tried it all—with varying degrees of culinary success. One of the best moves I ever made was working up the courage to try rice-paper wrappers. Something about them always intimidated me—their stiff translucence, for starters. How do those rough, papery sheets morph into those deliciously delicate rolls that I order every time I set foot inside a Vietnamese restaurant?
Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
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Roasted Squash and Apple Chowder with Colorful Potatoes
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Red Cabbage Salad with Curried Seitan
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Butternut Salad with Cranberry Vinaigrette
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Tofu Frittatas with Corn Salsa
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Cassoulet Forestière
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Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts
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Roasted Green Bean Bundles
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Leek and Sourdough Stuffing
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Cinnamon-Soaked Wheat Berry Salad
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Rich and Creamy Cashew Cheese
This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.
Triple Chocolate-Mint Cookies
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Guatemalan Tamales with Romesco Sauce
This is an ideal recipe for tamale newbies, because the tamales are simple to wrap and the flavor combination is sublime. Most Latin markets carry frozen banana leaves, and you’ll need eight 10-inch squares of foil. Serve with Mexican crema.
Eggless Leek and Potato Latkes
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Watercress, Jicama, and Orange Salad
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Supereasy Vegan: Popped Amaranth
Generally, I consider myself an early adopter, but I have to admit that sometimes, I really am the very last person alive to hear a new band, read the latest bestseller, or try a trendy food. That would definitely be the case with amaranth, which I didn’t discover until everyone and their grandmothers were already on board. Better late than never, though, right?
How to Use Up Carrot Greens
Whatever you're making, don't toss those tops! Skip the compost bin and try one of these clever ideas.
Sesame-Crusted Tofu with Lemongrass-Orange Reduction
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
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Warm German Potato Salad
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Diced Veggies with Demi-Glace
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Perfect Pumpkin Seeds
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Supereasy Vegan: Lemony White Bean Purée
Summertime makes me giddy, and it’s not just the sunshine and subsequent Vitamin D boost that puts me in a good mood. It’s partly the produce: Those juicy tomatoes, succulent stone fruit, and vine-ripened peppers must contain some secret feel-good phytochemicals, because I feel fabulous after eating them. I’m also a big fan of shelling beans—favas, runner beans, and my favorite, cranberry beans. I buy them by the bucketload as soon as they make an appearance at the farmers’ market.
Blueberry-Spinach Smoothie
Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.
Book Report: One on One with V is for Vegan Author-Illustrator Ruby Roth
Move over Shel Silverstein and Dr. Seuss—make some room on the book shelf for a new, welcome series of children’s books—one that teaches “The ABCs of Being Kind”—both to animals and to our planet. From the author-illlustrator of the much-loved That’s Why We Don’t Eat Animals and Vegan is Love, Ruby Roth, comes the just-released V is for Vegan, a fun, uplifting, and educational picture book that introduces young readers to animal rights and environmental issues and the virtues of a plant-based diet. Below, Roth dishes on discovering children’s interest in veganism, the emotional lives of animals, and the writing and illustration style that’s uniquely hers—a style that enables her to present the ugly truth behind factory farming in a way that’s fun, funny, and empowering for young readers.
Piña Colada Bars
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Stir-Fried Broccoli with Bell Peppers and Cashews
This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
Coconut Soba Noodles with Ginger Kale
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Cherry Cream French Toast with Agave–Almond Butter Drizzle
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Almond-Date Balls with Carob and Coconut
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Quick Roasted Veggie Soup
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Cumin and Lime Roasted Sweet Potatoes
Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. “Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,” she says. “It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.”
Indian Summer Succotash
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Mesclun Salad with Miso Vinaigrette
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Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette
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Fabulous Vegan Fudge Cake with Bittersweet Icing
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What Do I Do With Chickpea Flour?
My love affair with chickpea flour took flight on a recent trip to the sun-drenched Côte d’Azur. There, In the middle of an outdoor market in Nice, I saw it: a makeshift restaurant advertising “socca.” I’d heard of this savory crêpe before, but had never experienced an authentic taste of it. All I really knew was that for generations, it was the snack food of choice among dock workers on this stretch of the Riviera. Made simply with chickpea flour, olive oil, salt, and water, socca is not only cheap and filling, but—as it turns out—extremely tasty.
Ask A Chef: Sprig & Vine’s Ross Olchvary
Get ready for total taste salvation as you read this interview with chef Ross Olchvary, owner of the gourmet vegan restaurant Sprig & Vine, which opened its doors in New Hope, PA, in 2010 and has been thriving ever since.
Tropical Hibiscus Cooler
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Tequila Sunrise Sorbet
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Cantaloupe–Black Pepper Sorbet
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Summer Veggie Kebabs with Fresh Corn Relish
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Stuffed Eggplant with Lentils and Millet
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Creole Veggie Rice and Beans
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Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs
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Portobello Poke
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Par-Baked Pizza Crust
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Asian Kale, Green Bean, and Tofu Salad
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Farmers’ Market Pizza
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How to Make a Green Smoothie Delicious
Can't seem to get excited about drinking your greens? These tips will transform your smoothie into a sweet and creamy shake you'll crave daily.
Ultramarathoner Scott Jurek’s In-Transit Snacks
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