We end Black History Month with a Swahili language lesson — sukuma wiki. It means “stretch the week.” It also means stretch your budget and get your greens on. This great dish of the African diaspora is a delicious way to make the most of seasonal, regional greens whatever the season, and wherever you live,…
Mardi Gras Mushroom Étouffée
It’s time to party! Mardi Gras, Fat Tuesday, is tomorrow, so get your wild on before Ash Wednesday kicks off 40 days of Lenten abstinence. Let the good times roll and make yourself some mushroom étouffée. Mushroom étouffée sounds fancy, fussy, and French. It’s two out of three — fancy enough to dazzle guests, but…
Cauliflower Pasta of a Different (Delicious) Kind
Starting the new year with plant power means more than green smoothies. Cozy up to 2023 with creamy, comforting cauliflower pasta. Cauliflower, once dismissed, overcooked, or both, is having its moment thanks to the keto craze and people’s carb phobia. It started with commercial cauliflower pizza crust. Cauli flatbread, cauli crackers, cauli pasta and more…
Taste the First Fruits of the Season with a Kwanzaa Bowl
Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, and peanuts come together in one bowl.
Black-eyed Peas — How Lucky Can You Get?
Everyone loves a latke, but I love black-eyed peas at Hanukkah, in a fragrant fennel stew.
Lavender Lentils
So many Thanksgiving articles dismiss anything not turkey as a side dish. To me, vegetables are always the main event, like this lavender lentil recipe. It’s plantbased, protein-packed, luxe on the plate and the palate, easy on the chef. Not only is it fancy enough for parties, it’s a make-ahead, too. No wonder lavender lentils…
Better on a Biscuit
Put the carb phobia aside and put a dreamy smile on your face. Think biscuits. Something about fresh, flaky biscuits, golden brown outside, tender inside and still hot from the oven, so the vegan butter melts right into them, pleases and comforts like nothing else. That’s why I always make them for Thanksgiving. With…
Falafel for N
Falafel prove there’s a naturally vegan food everybody loves. Middle Eastern street food globally embraced, falafel are made with chickpeas and spices formed into balls and then fried. Chef Tony at Shaddai makes the best falafel I’ve ever had, and a close second are those made at Daily Bread, the Middle Eastern market I’ve been…
NO POWER? NO PROBLEM. BULGUR WITH KALE AND SPICED CHICKPEAS
Bulgur with Kale and Spiced Chickpeas is the perfect post-hurricane food during power outages. This hearty recipe needs no cooking and no refrigeration. It’s conscious cookery at its finest. If you’ve just been hammered by a hurricane, you probably don’t care about that, you’re more interested in getting something to eat. Bulgur with kale and…
Sofkee
Exclusive! I’m excited to share this sofkee recipe from Miami Vegan, perfect for Indigenous Peoples’ Day. Celebrate Indigenous Peoples’ Day by enjoying corn, one of the Magic Eight crops Indigenous Americans gifted to the world. The wonderful thing is that fresh corn, for all its juiciness, dries beautifully, then lasts indefinitely. Then it can be…
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