Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound 4–6 medium-small potatoes, about 1 pound, well scrubbed (peels optional) 1 garlic clove, minced 1–2 tablespoons olive oil 1/2 teaspoon cumin Salt to taste 1/8–1/4 cup onion, minced (more or less to taste) 12-ounce can garbanzo beans, drained (optional for
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups) 2 tablespoons vegetable oil 4 scallions, minced 1/2 cup onion, minced 1 carrot, grated 1 cup kale or chard, finely shredded 1 tablespoon soy sauce 1 tablespoon mirin or rice vinegar 1/4 cup white wine 1 package gyoza wrappers,
“Mom, let’s go vegan.” These are words that can strike fear into any parent’s heart. I first heard them last fall from my 13-year-old daughter Sage. I blame the magazine VegNews, a publication that has been arriving at my house for several years, a hang-over from a previous career. The nation’s premier vegan lifestyle publication, VegNews is stuffed with the
INGREDIENTS 2 heads garlic, roasted (see Cook’s note) 1 tablespoon olive oil 1 cup burdock root, well-scrubbed (or peeled) and sliced into 1/2-inch rounds 1 cup broccoli florets Bok choy (2 small or 1 large), cleaned well and chopped into bite-sized pieces 4 cups vegetable broth 2 tablespoons sesame seed oil 2 tablespoons rice vinegar or mirin 1 tablespoon miso
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 10–12 Padron peppers 1/4 teaspoon coarse salt 2 tablespoons olive oil PREPARATION Heat a skillet over high heat, add the salt and peppers. Cook on high for 2 minutes, or until the peppers start to blister on the cooked side. Turn peppers over and cook for two more minutes, or until peppers are blistered
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