December 10, 2009

This recipe also needs also tempering For Tempering Ingredients 1 tbsp ghee (clarified butter) 1...

December 10, 2009

A very popular South Indian Biryani with button Mushrooms.

December 10, 2009

Serve with crackers or crudites. From The Natural Gourmet by Annemarie Colbin.

December 10, 2009

From Tofu-1-2-3 by Maribeth Adams.

December 10, 2009

Adapted from Gardein.com.

December 10, 2009

This recipe is from Tal Ronnen, The Conscious Cook.

December 10, 2009

From the Natural Gourmet by Annemarie Colbin.

December 10, 2009

Optional: add 1 cup fresh cranberries or walnuts.

December 10, 2009

This recipe is from Tal Ronnen, The Conscious Cook

December 10, 2009

Best is eaten immediately after preparation, though it will keep for a few hours. From The Natural...

December 10, 2009

Have you ever tried cold soup? Well... this is the time! From Jose Andres - Made in Spain TV show...

December 10, 2009

From How to Cook Everything by Mark Bittman. Recipe is easily halved if you don't feel like...

December 10, 2009

From "Students Go Vegan Cookbook" by Carole Raymond.

December 10, 2009

From the March 2009 issue of "Vegetarian Times."

December 10, 2009

This is a raw food. You can use it in any salad or meal that need some texture on it. Very...

December 10, 2009

Serve the fish on a heated platter with the sauce, accompanied by injera and lentil salad. This...

December 10, 2009

This was one of the first organic meals I made for my wife and kids. Enjoy

December 10, 2009

From the February 2009 issue of "Vegetarian Times."

December 10, 2009

Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving...

December 10, 2009

Set pot over a low burner to keep warm.

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