I am decidedly pro-meat and cheese. Nothing gives me more joy than thin slices of prosciutto and creamy goat cheese. But sometimes when I'm feeling a little bogged down during the week, I like eating something that will give me energy and won't throw me into a midday food coma. Step in: vegan sandwiches.
On Sukkot, which begins tomorrow night, Jewish families around the world will head outside to eat under the stars. As the Jewish calendar’s harvest festival holiday, there is a tradition of building temporary outdoor huts called sukkahs, which serve as al fresco dining rooms during the weeklong holiday.
As wonderful as it is to have an excuse to dine in the great outdoors, autumn can be an iffy time of year — sometimes gloriously crisp, other times uncomfortably chilly. To bring a bit of warmth to the table, Sukkot cooks traditionally serve a variety of steaming stews, soups, and casseroles that feature the hearty root vegetables and squash available this time of year.
You may know that flax seeds are nutritional powerhouses, and you may know that they can be used as egg substitutes in baking, but did you know they can be used to make homemade vegan mayonnaise? Well, sometimes. We just put a few recipes to the test and here's what we found.
Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten as a snack with whatever dipping sauce happens to be handy.
After the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Don't bother buying baked tofu again: Here's how to make it yourself, and make it even better.
Q: What's the deal with the white flakes in my soy milk? I'm on my third fresh carton in a row that has had very fine white flakes, which settle at the bottom of a glass. They would probably be very subtle in a glass of soy milk, but in my iced coffee, they are quite obvious and there's some texture there.
I recently spent a few days with Najmieh Batmanglij — known to many as the Queen of Persian Cooking — who opened me up to the cooking of her native Iran, and in particular to a rice dish called Jeweled Rice, or Javaher Polow.
When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.
Chimichurri may not have been invented for tacos or, for that matter, vegan tacos. But this Argentine condiment shouldn't be limited to the grilled meats it traditionally accompanies. I love chimichurri stirred into vegetables and find that its bright and garlicky, tangy flavor especially complements greens like kale. Add some black beans, wrap it up in a tortilla, and top with avocado, and you have a quick yet flavorful and nutritious weeknight dinner.
I had a vegan mac and cheese at a restaurant a few months ago that I haven't been able to get out of my head. It was creamy and rich, and it totally busted all my preconceived notions about what a vegan mac n' cheese could be. The secret, the waiter told me, was cashew cream. Do you cook with cashew cream? Talk to me.
Summer may be over according to the school and holiday calendars, but my kitchen counters continue to overflow with bowls of sweet cherry tomatoes that I associate with picnic season. In fact, it was a picnic that inspired this recipe for a polenta and roasted cherry tomato tart, and it's just right for carrying to your local park. Of course, if you can't squeeze in time for a picnic these days, the tart is just as delightful on a dinner table or in a lunch box.