Bryant Terry is a James Beard Award-winning chef, cookbook author, food justice advocate, MoAD chef-in-residence, husband and father. His fifth book Vegetable Kingdom was named one of the best cookbooks of 2020 by outlets including Epicurious, The New Yorker, and The Washington Post. But first, it had to earn the approval of his toughest critics,…
Bohemian Mushrooms
Bohemian Mushrooms make a stylish side dish served over soft, fresh greens or you can mound on top of toast for a light lunch. This recipe, like “Bohemian Rhapsody” is a quirky classic, but possibly not what Queen had in mind. It’s a vegan riff on paprikash. Easy, yet opulent, this dish an homage to…
Shaved Brussels Sprout Slaw
Alan Roettinger doesn’t make bland food. He strives for extraordinary and his Shaved Brussels Sprout Slaw is no exception. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness and color. Originally posted on HuffPost 10/07/2013. In a world of meh, Alan Roettinger goes for extraordinary. “I want to make extraordinary food accessible to the average…
Green Goodness – Eating in Season
This Green Goodness puree makes a delicious, seasonal sandwich spread. It’s perfect for hot days when you don’t want to cook. You can also enjoy it like a dip for your favorite vegetables. By Ellen Kanner Posted originally on April, 2014 for The Daily Basics When I was little, my parents took me to see…
Creamy Dill Dip
I am a bit of a hothead. My husband is not. He keeps his cool. He even eats cool. He likes dill, a cooling herb which he fondly associates with his German grandmother and her weighs-a-ton potato kugel. Digestive and restorative, dill is a nice source of vitamin A, which you need to keep all…
Masala Lentils (Sabut Masoor)
Diwali, India’s Festival of Lights, starts Wednesday, but get a jump on the spice-scented celebration with Vegan Richa. Originally posted on 07/13/2015 for Huffington Post Indian Spice Meets American Speed in ‘Vegan Richa’s Indian Kitchen’ “I always wonder why people are not comfortable with Indian food,” frets Richa Hingle. “It’s so delicious.” It’s richly spiced,…
Curried Pumpkin Soup
Originally posted on 09/29/2014 for Huffington Post. Meatless Monday: The Seed of Something Great — Seed Food and Wine Festival Getting your Halloween game on? Pumpkins aren’t just for carving, they’re for eating, too. Here’s a curried pumpkin soup recipe from Mark Reinfeld (www.veganfusion.com). October kicks off Vegetarian Awareness Month and the celebration’s happening in…
Black Beans and Kale Save the World
Originally posted on 09/30/2013 for Huffington Post Meatless Monday: Eating to Save the World World Vegetarian Day was October 1, but we keep the party going all month long — October is Vegetarian Awareness Month. Just in time, too, because honey, people need some of both. As a lead-up to World Vegetarian Day, I spoke…
Dorm-Friendly Quick and Healthy Singapore Noodles
Originally posted on 11/21/2009 for Huffington Post Meatless Monday: Meatless Meals Make The Freshman 15 Old School Welcome, college freshmen. Your education begins today. What you learn in class matters of course, but the great thing about being a freshman is what you learn outside of it, by observation, by interaction, by trial and error….
Curried Spelt
Originally posted on 09/01/2014 for Huffington Post Happy Labor Day and welcome to Whole Grains Month and a big shout-out to the fab folks at the Whole Grains Council, a celebration of amaranth, barley, buckwheat, millet, oats, quinoa, rye, sorghum, spelt, teff, triticale and other whole grain wonders. They’re complex carbs for good energy, and offer…
