Share a little love with those around you when you offer a bowl of curried sweet potato soup. “The world is all messed up,” observed Martin Luther King Jr. the night before he was assassinated. Half a century later, it’s still messed up. It’s impossible to undo the pain caused by a single act of…
Nduja Makes Nice plus The Pleasure of Pasta
Nduja — looks like a typo, tastes like a wow. Nduja is a luscious Italian pate of Calabrian chili, fennel, garlic, and, alas, pork. But not here. My vegan nduja recipe, inspired by a version at Giorgio Rapicavoli’s Luca hits all the right flavor notes. It has the same gutsy spices, but no pig. Fresh…
The Artichoke Heart of the Matter
The artichoke is a star in its own right but every great star deserves a brilliant supporting actor and this red pepper dip fits the bill. Is this artichoke not a thing of beauty? It’s from the estimable Catherine, one of my fellow volunteer instructors at Common Threads. She’s working on perfecting her artichoke for…
The Answer is Beans – Farinata
Quick — what does this pancake and sustainability have in common? Beans. Tiny as beans are, they have the power to help solve the world’s biggest issues — climate change. Beans are low water, low carbon, high yield. In other words, they require fewer resources to feed more people. Unlike many crops which deplete the…
Do the Right Thing – French Lentil Salad
If you’re concerned about climate change, one of the easiest places to make a positive impact is in your very own kitchen. Lentils are low water, low carbon, high yield, they actually put nutrients back into the soil. They put nutrients in us, too, being loaded with fiber and protein. French lentil salad will fuel…
Seed Food and Wine Festival — November 3-7, 2021
Seed Food and Wine, Miami’s premier vegan fest, is back just when we need it most. Now in its seventh sensational year, the festival kicks off in high gear on November 3 with a Vegetable Kingdom dinner prepared by the king himself, Bryant Terry. The famed Plant-Based Burger Battle takes place Thursday, November 4. I’m…
Authentically Autumnal – Roasted Butternut Squash
I’ve received a tsunami of PR pitches about “embracing fall” by buying some pumpkin product or other. Pu-lease. For legit and luscious fall flavor, try this recipe for roasted butternut squash with tahini, orange, and walnuts. It’s got that burnished autumn look you love and those delectable roasty, toasty flavors you crave. Credit goes to…
Sos Pwa – Haitian Red Bean Gravy
Sos pwa translates to “bean sauce” or “bean gravy” and has been a Haitian staple for as long as people have lived there. Made with red or black (or any color) beans, sos pwa is typically served over rice or cornmeal porridge. Sos pwa is so common, yet each family may have its own tweaks…
Hold the Egg Salad (and Hold the Carbon, too, Please)
If you’ve got 10 minutes and a desire for no-cook food that’s easy to make without heating up the kitchen and uses ingredients that have a low impact on the environment – this Hold the Egg Creamy Tofu Salad made with firm tofu is just what you need in your life. You think it’s…
A Handful of Magic – Greek Yellow Peas Porridge
Greek Fava is a traditional veggie dish that makes a great starter, light meal and would look gorgeous on a vegan charcuterie board. Despite the name, Fava is actually made with yellow peas. In the tale of Jack and the Beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans….
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