Energizing and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. Roasted or raw buckwheat gives this soup body so that it tastes as if it has been simmering for hours. Buckwheat could be easily substituted with pearled barley, bulgur, proso millet or even […]
Vegan Minestrone Soup
Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Republic and later Roman Empire, when the local diet was “vegetarian by necessity” and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asparagus, and turnips. During this […]
Apple Cranberry Crumble
Apple are the perfect fruit for baking. Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries. Servings 8: calories […]
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
This is not your mother’s low-fat cookbook. There’s no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything! Appetite for Reduction means cooking with real food, for real life. Skimpy portions need not apply. In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes […]