The Vegan Kitchen: Angel Biscuits
On my bookshelf in the kitchen I have a folder that contains recipes I have collected over the past 40 years. I started when I was 17, asking the old … Continue reading
The Vegan Kitchen: Summer Country Scones
I come from a long line of women who were excellent home bakers, and my challenge these days is to continue this tradition with vegan ingredients. One of my all-time … Continue reading
The Vegan Kitchen: Chickpea and pickled zucchini salad
How do you give some love to legumes when you are as bean-challenged as I am? It’s a real problem for vegans, since beans are one of our key food … Continue reading
The Vegan Kitchen: Beet greens and black-eyed peas with strawberry vinegar
When you roast or pickle beet roots, what do you do with the wonderful beet greens? Mix them with black-eyed peas for a satisfying, phytonutrient- and protein-rich side dish that … Continue reading
The Vegan Kitchen: Pirate Sauce
Vegans crave savory, satisfying dishes that have the same fullness of flavor and texture that dishes cooked with meat provide. As children, we loved our mothers’ spaghetti and meat sauce … Continue reading
The Vegan Kitchen: Muesli — a recipe that saved my life
This muesli recipe was given to me by a fellow hippie at the University of Marburg in 1978 and has metamorphosed over the years. It helped me survive my student … Continue reading
The Vegan Kitchen: Curried Butternut Squash Soup Recipe
This lovely fall and winter soup combines butternut squash and apples and is one of the staples in our house. It is easy to prepare, has a limited number of … Continue reading
