Easy vegan truffles deliver rich flavor
As rich as they taste, these truffles are simple to make — and easily adapted to many tastes. Vary the flavor by eliminating the coffee granules and adding 1 teaspoon...
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Easy vegan truffles deliver rich flavor
As rich as they taste, these truffles are simple to make — and easily adapted to many tastes. Vary the flavor by eliminating the coffee granules and adding 1 teaspoon...
Seitan, vegetables pair well in wedding soup
Italian wedding soup, which not one of my Italian friends has ever sighted at an Italian wedding, actually refers to the happy marriage of meatballs with green vegetables and pasta....
Remaking Bubbe’s blintzes with a healthier profile
For some reason, when my grandmother would bring her blintzes to our house, she would announce the count along with her presentation. Such as "Here are the blintzes. I made...
Cookies made from natural ingredients
Our country's turn toward healthier eating has been a thrilling development for me. In my hometown alone, we have gone from one to more than 40 vegetarian restaurants in the...
Holiday appetizer formed from an ancient grain
In our culture, millet is most often served to the birds. But this mildly sweet, nutty-flavored whole grain is an ancient food that was very important in human history. Here...
Rich pumpkin tart without using dairy
A dessert that has all the smooth creaminess and great taste of pumpkin cheesecake — without dairy products? Yes, it's possible. First of all, forget jack-o'-lanterns. The best-tasting pumpkin desserts...
Aromatic sage does double-duty
Most people think of sage strictly as a seasoning for poultry stuffing, or perhaps sausage, but this delicious herb pairs well with many vegetables and starches. Sage is especially good...
Couscous with potatoes
Ever made couscous? That's the fluffy pasta from North Africa used as a main or side dish. Couscous goes with any number of ingredients, but my taste buds go wild...
Seitan takes a spicy turn
A treasure from Asia, seitan typically offers center-of-the-plate protein in vegetarian meals. The name, from the Japanese words for "ideal protein," was apparently coined by George Ohsawa, whose work and...