Archive for the ‘Vegetarian Dishes’ Category

• A mandoline to make ratatouille: Guest post by Janel Ovrut

  Monday, August 16th, 2010

  This is a guest post by Janel Ovrut
  A Mandoline to make Ratatouille
  A few months ago I picked up a great gadget at our local Marshall’s discount store: a mandoline. I originally put one of these on our wedding registry, but couldn’t wait another year to receive it, and couldn’t pass by the [...]

• “Fried” apples with Yacon syrup: Yacon syrup, a new sweetener

  Monday, July 26th, 2010

  There is honey and maple syrup, and in recent years agave nectar has joined to form a trio of popular liquid sweeteners. Now along comes Yacon syrup. I know, WTH is Yacon syrup!? Yacon syrup is an extraction from the Yacon plant, botanically related to the sunflower family but tastes similar to jicama. The plant [...]

• Tuscan bean, eggplant and tomato salad: No need to actually grill this eggplant

  Wednesday, July 21st, 2010

  Tis the grilling season. Give me any food and I’ll bet I could create a grilled masterpiece out of it. Seafood, done. Carrots, parsnips, tomatoes, no problem. Peaches, plums, pineapple, I’m there. Eggplant? Well, not so fast. As much as I enjoy the smoky taste of grilled eggplant, to tell the truth, I really dislike [...]

• Ricotta salata salad with Grape Must: a “must” have product

  Monday, June 28th, 2010

  Think of the words you use most often to describe food: delicious, yummy, amazing, luscious, tasty. Bet the word “must” doesn’t make the list. Cooked grape must doesn’t sound like it should join the ranks of olive oil, balsamic vinegar, pesto and other pantry staples, but yes, you “must” have must (pun definitely intended).
  Cooked grape [...]

• Recipe from the Get Healthy, Go Vegan cookbook by Dr. Neal Barnard and Robyn Webb

  Friday, June 25th, 2010

  Since I’m celebrating the Italians this week, I’d like to treat you to another great recipe from my new book I co-authored with Dr. Neal Barnard. Italian Beans and Greens is a melange of peppery arugula paired nicely with earthy chickpeas and colorful tomatoes. An easy one pot dish.

  sauteing onions and garlic

  adding arugula and cooking [...]

• Fennel, orange and black olive salad

  Monday, June 21st, 2010

  There are many that say you can’t have too much garlic or chocolate in a recipe. And I’m apt to agree; but there are some ingredients that a gentle hand is needed. Take vinegar for instance. Too much can turn a recipe from zinged to zapped in a matter of an extra drip or two.
  You’ve [...]

• Brown rice with cashews and raisins

  Wednesday, June 16th, 2010

  Germinated Brown rice cooks quicker and is more nutritious than white rice.
  There’s Brown Rice and then there’s brown rice. Ever heard of GABA rice? Neither have I. I thought it was a new strain of rice only available in some obscure foreign country. That foreign country turned out to be as basic as Whole Foods, where I [...]

• Jicama & chayote salad with roasted cumin pumpkin seeds ~ 3 kitchen jobs are all stacked up into one. Never lose your small equipment again

  Wednesday, June 9th, 2010

  Magnets. That ingenious invention that keeps everything organized. Take a look at your kitchen frig right now. I’ll bet there’s a cute magnet holding up everything from your next dentist appointment to the baby shower you must attend to every picture possible documenting your child’s growth.   [...]

• 13 is lucky! My 13th cookbook hits the shelves

  Friday, May 28th, 2010

  Yes, 13 is not known for its charms, but I am indeed very fortunate to have a 13th book considering the competitive market for cookbooks. My new work is a collaboration with Dr. Neal Barnard of Physicians Committee for Responsible Medicine (PCRM) located in Washington DC.
  Our book is entitled the Get Healthy, Go Vegan Cookbook: [...]

• Do you bamboo? A green solution to an age old kitchen question ~ Recipe: Grilled panzanella

  Monday, May 24th, 2010

  So here’s a question as old as the earth: What’s the best cutting board surface? For years, we didn’t have much choice; it was either plastic or wood.  (For those added glass to that choice needed a re-education anyway!).
  Being brought up in the hotel business, my playground was a huge Kosher kitchen, and I [...]