Monthly Archives: April 2013

Salad of Asparagus Ribbons with Farro Perlato

Apr
25

There are many reasons to rejoice in springtime being in full swing. For many, it is the relief of being able to put your winter coat into storage. For me, spring is all about the array of fresh and sweet green vegetables that start to become available. The season marks the beginning of our most bountiful time of the year. All of the spring vegetables from peas to artichokes are favorites making it tough to pick just one. Sometimes the decision is made easy by what looks best at the market. Vibrant green fat spears of asparagus caught my eye this week. When I brought them home and tasted them in their raw state, they were so sweet and tender that I chose to prepare a fresh salad that would celebrate the sweetness that is briefly gifted to us this time of year.

Quinoa Confetti Salad

Apr
18

This salad made with quinoa and crisp colorful vegetables is a fresh and appealing dish to serve for any occasion. Adapted from the PCRM’s 21 Day Vegan Kickstart’s meal plan, this recipe is certain to make a healthy, delicious, and beautiful addition to your diet. It is rich in antioxidants and vitamins, and super easy to make.

Wheat Focaccia with Caramelized Onions

Apr
12

whole wheat, vegan, onion

I recently experienced a burst of inspiration to to bake bread, bread, and more bread. I have spent the past few weeks scheduling my days around fermenting, kneading, proofing, and baking. Indeed, having an affair with bread baking is an all consuming passion. I have made pizzas, focaccias, and sourdough based varieties from olive and herb to whole grain. Most of us don’t have time for such fuss over something so laborious when artisanal breads can be procured so readily in grocery stores today, and that us includes me. Nonetheless, there is something very satisfying about the tactile nature of the bread making experience, the delightful smells, and the true gratification you reap from tasting the fruits of your labors.

If you have always wanted to give bread making a try, but don’t want to sacrifice the time, try making focaccia. On one of those lazy weekend days that you plan on chilling out at home watching a game, reading, or just hanging out, set aside a little time to make this simple bread. You will be thrilled with the results and your home will smell divine while it is baking.

Lentil Soup

Apr
03

vegan

It may officially be Spring time, but there is still a nip in the air (some of you are still shoveling snow) that fuels cravings for warming foods. No matter what the season, there are certain foods that consistently satisfy my need for simple comfort food. Remarkably quick and easy to make with ingredients that I almost always have on hand, lentil soup is one of those favorites. The ease of preparation for this one pot healthy meal makes it all the more satisfying.