Posts in Tag

vegan

If there is a salad I miss, this is the one. Yes, I could make it without the bread, but what’s the point? That crouton-like crunch, the way the bread soaks up the dressing, the beautiful mix of texture and flavor in your mouth . . . Well, I don’t know that I can do this salad justice. It only take a few minutes to throw together. This is the type of dish you can throw grilled chicken on top of and feel like you’ve had a gourmet meal. Another

Oatmeal raisin cookies are a favorite in our household. The standard recipe holds up well to experimentation. The trick is making certain there is enough “glue” in your ingredient mixture to hold the cookie together. Here, ground flax seed takes the place of two large eggs. If you don’t have flax on hand (or maybe you don’t enjoy it as much as I do) use the eggs instead. The same is true in this recipe for wheat flour vs. gluten-free pancake mix. If you don’t care one way or the other

Lebanese cuisine boasts multiple lentil and rice dishes, ranging from this basic vegan recipe to porridge to dishes containing numerous spices and more than one meat. This dish is simple. Anyone can make it. It is as cost-effective an option as it is filling, works as a side or a main dish, and can be converted from stove top (if you tend to burn rice like me) to rice cooker cooking. This dish always has me in tears for two reasons. The first is that it gives off the comforting aroma

During my undergraduate years at Indiana University, my husband and I were friends with a wonderful couple who had us over many times. First in their apartment, then in their house, Sadia and I would stand by her stove as she placed a stainless steel potbelly pan over a flame. She filled it with water, then began cutting green cardamom pods in half with scissors. I watched the pods drop into the water a half at a time, their black seeds spilling out. At my own apartment, and then my

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