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Category : Recipes

Celery root and carrot fritters with Brussels sprouts slaw

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Celeriac. What is this stuff? Celeriac, or celery root, is certainly not known for its beauty in the produce aisle. Dirt-stained and hairy with feeder root stubs, these humble orbs are not the sort of vegetable that get featured in seasonal displays. They look more like something the dog must have buried and forgot in the yard. I was introduced to celery root by a fellow shopper who was making…

Creamy meatless wonton noodles to soothe the soul

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  Friends recently invited me over for a wonton wrapping party. Which is how it should be done since wrapping those little packets can get tedious without friends and laughter to distract you. But since I don’t eat meat, I used a tofu-based mixture to fill my wontons. The water chestnuts and ginger in the filling — roughly following the recipe below — was crunchy and spicy and a great complement to…

These plant-based recipes for a healthy heart are deliciously simple

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Besides recipes for food, a new plant-based cookbook from Drs. Cathi and Rajiv Misquitta offers a recipe for a healthy and vibrant life. While “Healthy Heart, Healthy Planet” certainly does its job for cooks, it also provides inspiration for those with heart disease by reviewing the evidence for plant-based eating after telling the cautionary tale of author Dr. Rajiv Misquitta’s heart attack at age 40. In a detailed introduction, the…

Plant-based cabbage rolls

Chestnut and quinoa stuffed cabbage rolls

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Cooler days call for warm, baked comfort foods. That doesn’t have to mean unhealthy, though. On my last trip to the farmers market I found huge, gorgeous heads of cabbage — perfect for stuffing. Paired with fresh chestnuts, this farro and quinoa stuffing is my plant-based take on an old favorite. Chestnut and grain-stuffed cabbage rolls Serves 4-6 Ingredients: Cabbage rolls: 6-7 whole chestnuts (or 1 cup chestnuts purchased in a…