Teresa O’Connor: Decolonize Your Diet
Love your Mexican food? Traditional indigenous food from Mexico is misunderstood in the U.S.—and is actually among the world’s healthiest. Pre-colonist cuisine was entirely gluten-free, dairy-free, and meat and fish were … Continue reading
The Vegan Kitchen: Eva’s Garden Angel Scones
I never liked the fuss of making biscuits – all the little bits and pieces that were leftover when cutting out the biscuits seemed such a waste, and the miser … Continue reading
The Vegan Kitchen: Roasted Tomato, Mustard Greens, and Chorizo Chili
I grew up in Texas where chili is part of the holy trinity of cuisine. As a Texan, you have your barbecue, your guacamole, and your chili. What these three … Continue reading
The Vegan Kitchen: Eight Tropical Fruits We Should Eat More Of
One of the great joys of summer is eating fruit. In the northern latitudes, berries, peaches, apricots, and melons ripen in the warm sun, and we can buy them at … Continue reading
The Vegan Kitchen: Curried Cauliflower, Peas, and Potatoes
Our version of this curry, a favorite combination of vegetables in India, unites cumin, turmeric, coriander, ginger, mustard, cinnamon, and cayenne. Fresh cilantro provides an herbal note. Serve the curry … Continue reading
The Vegan Kitchen: Dolmas — Wonderful Lebanese Grape Leaf Rolls
Think of this filling like a pilaf that can be varied in all kinds of ways. Try bulghur instead of rice, or add other herbs like cilantro or mint. Toasted … Continue reading
Michael Simms: Potluck Soup
When we were college students in Dallas in the 1970’s, my friends and I lived off college loans, the GI bill, and handouts from our parents. We were broke. So … Continue reading
The Vegan Kitchen: German Wheat and Rye Bread with Flaxseed
Leavened breads (yeast or sourdough) are one of the staples of traditional cooking, and often there is no need to make them vegan: they already are! They do not need … 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: Hearty Lentil Soup with Greens
Cooking for a group of people on restricted diets: Legumes cooked with fresh greens are a traditional favorite that has versions in every culture. Commonly referred to as “beans and … Continue reading
The Vegan Kitchen: Rustic Red Cabbage and Potato Soup
At the end of the week, I like to make soup out of the last of the vegetables. This week the soup turned out especially tasty, so I thought I’d share the recipe with you.
The Vegan Kitchen: Brazilian Orange and Black Bean Soup
We tend to think of brightly colored fruits and vegetables as our best source of phytonutrients, but recent research shows that black beans are actually a strong contender in phytonutrient … 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
