Meat Industry Fights Meatless Monday

Can you see these cows as more than numbers? It's all in your perspective. Last week the Animal Agriculture Alliance announced that they would provide resources to fight Meatless Monday. The resources include Why Meat?, What Makes a Healthy Diet, and The Myth of Meatless Monday. Why Meat? says “A vegan or vegetarian diet must be carefully monitored and supplements may be required to compensate for the missed opportunity to obtain these nutrients from a natural source.”... Read More

Truffled Celeriac Soup

Spring and farm season are finally here in our neck of the woods! We’ve had plenty of rain and, now, a good, solid week of hot sunny days to get those veggies growing. Although Mauro and I had a CSA winter share from Pennypack Farm —packed with winter greens, root vegetables and other storage crops— we’re really looking forward to our Spring-Fall shares from Blooming Glen Farm and Barefoot Gardens. With them we’ll have a wide range of seasonal, organic/naturally... Read More

Garbanzo Bean and Artichoke Salad

Garbanzo Bean and Artichoke Salad This is a very easy and high-protein salad that is great as a side dish or even as an entree. Sauteing the garbanzo beans in a wok brings out their nutty flavor, almonds add crunch, parsley and artichokes round out the dish. This salad can be served hot, warm or cold. Makes one meal or four side salads. Ingredients 2 T. extra virgin olive oil 1 clove garlic 1 15 oz. can garbanzo beans 1 15 oz. can quartered artichoke hearts 1/4 cup sliced almonds 1... Read More

Udon Soup

This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly. Correction: In the video I say Udon noodles are rice noodles, they are in fact made with wheat flour. Please forgive my slip. A delicious and healthy... Read More

Mushroom Soup

Mushroom soup served with whole wheat bread Ingredients 1 tbsp vegan butter (e.g. Earth Balance) 1 medium onion, minced 1/4 cup white wine 1 quart vegetable stock 1 1/2 pound cremini mushroom, sliced 1 cup of sliced carrots Salt and pepper to taste Directions 1. In a medium to large sauce pan, saute onions in vegan butter until they start to get translucent.  2. Add mushrooms, salt and pepper. Let simmer until mushrooms soften and the liquids dry. 3. Add white wine and simmer... Read More

Vegan Mushroom Stroganoff

Served with vegan dill mashed potatoes and grilled asparagus One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the photo above, over a mound of mashed potatoes with veggies on the side. I hope you enjoy it as much... Read More

Creamy Vegan Coleslaw

Creamy Vegan Coleslaw I had been looking for the perfect vegan coleslaw recipe for quite some time. All of the recipes I had tried were either too runny or had too much vinegar or vegan mayo. They just didn’t have that traditional coleslaw taste or texture which I so yearned for. So I decided to take a few stabs at it myself and my taste buds are pretty happy with my concoction below. Ingredients 1 small cabbage (purple or green) 2 medium carrots 2 watermelon radishes 1... Read More