I mentioned Robin Robertson’s newest cookbook, Vegan on the Cheap, a couple entries ago when I made her recipe for barbecued tofu and black bean burritos.  This week, I made two more of her recipes that proved to be equally delicious: an adapted version of her Penne-Wise Peanutty Pasta and her Tuscan White Bean Pizza.  Here are ...Read More

Although barbecue is notoriously not vegan friendly, there are so many delicious vegan foods that can be made on the barbecue. Although barbecuing uses charcoal, grilling outdoors saves the sweat and energy of cooking inside, and it also tastes great! In this post, I’ll share with you two recipes, one adapted from Robin Robertson’s ...Read More

With all the bread baking, I’ve been reading a lot about new techniques for baking breads, variations on proofing times, different types of sourdough starters and yeasts, and how flour’s gluten content effects the bread taste and texture. Lots of the books I’ve been reading also include pastry methods and recipes–for croissants, coffee ...Read More

It seems like every summer brings a new variety of melon to the marketplace. In addition to the old standbys, watermelon, cantaloupe, and honeydew, we now have Crenshaw, casaba, Galia, sprite, and an expanding variety of hybridized refrigerator friendly small versions of our old favorites. While delicious and refreshing on their own or with a ...Read More

Grilled portabella mushrooms are a great entree to serve for friends who may not be vegetarian because they take on a meaty flavor when barbequed. Seasonings can be altered depending on your preferences.
6 medium-sized portabella mushrooms
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tsp. sea salt
1 tsp. black pepper
1 tsp. chili powder
1/4 tsp. ...Read More

This delicious Watermelon Smoothie is always a crowd pleaser, low in calories, and one of my favorite summer drinks!
2 cups frozen watermelon chunks
1 6-8 oz. container vanilla yogurt*
Cut watermelon into chunks and freeze in ziplock bags. When ready to prepare drink, thaw watermelon 30 minutes ahead of time or heat for 1 minute in ...Read More

In the tradition of memorable beverages like the Harvey Wallbanger and the Arnold Palmer, I’m going to name my most recent smoothie/cocktail creation after my friend Jill. Why? Because she’s nuts about watermelons — she’s capable of consuming an entire melon in one sitting. (I wish I could do the same with ...Read More

Love burgers, but trying to cut down on your sat fat intake? These incredible veggie burgers, made with legumes and whole grains, are super healthy and easy to prepare. Each one has a unique taste and texture, so try them all…and see if you can choose a favorite! Don’t be afraid to tweak ...Read More

If you’re vegan—or enjoy vegan cooking—and don’t own a copy of Robin Robertson’s Vegan Planet, this book should be your next cookbook purchase. Robertson offers a short guide to eating vegan, explains foods that may be unfamiliar to non-vegans (tofu, tempeh, seitan, nutritional yeast, etc.), suggests dairy and egg substitutions, and lays the ...Read More

As fresh, increasingly local, produce makes its way into the market, my mind turns to all of the healthful ways I can use this bounty as the long days of summer approach. One thing is for certain, if the sun is shining I don’t want to be toiling in my kitchen cooking elaborate meals! I’d ...Read More

Vegetable Medley Stew
Now that summer is on the way, I’m thinking about gardening and veggies and mounds of fresh produce. It’s still a little bit chilly out, though, so I’m also still enjoying warm dishes hot off the stove.
In keeping with the winter-to-spring transition, this Vegetable Medley Stew is a cross-seasonal dish — it’s ...Read More

Banana-Flax Pancakes
These pancakes are a delicious treat that provides a good source of whole grains, cinnamon, and flaxseed.
1 ½ cups flour (you can use part whole wheat or oat flour)
2 Tbsp. ground flaxseed
2 tsp. baking powder
½ tsp. ground cinnamon
2 Tbsp. agave sweetener
1 ¼ cup nondairy milk
2 very ripe bananas, mashed
In a large bowl, combine the ...Read More

After a few false starts, it appears that spring may actually have arrived in Michigan! I say that as today’s temperature hovers around the 40 degree mark and it appears that the rain has no intention of ever letting up! My optimism stems, however, not only from the slowly rising temperatures, but also ...Read More

Ah spring! The deep snow blanketing Michigan may make thoughts of spring seem like a distant dream, but the abundance of spring produce appearing in local markets heralds the coming of warmer (and sunnier!) days. Asparagus, one of nature’s most nutritionally dense and well-balanced veggies, is also one of the first to make its spring ...Read More