Tagged ‘herbivoracious’

  • 12 Books for Cooks: Herbivoracious

    This post is part of our 12 Days of Books for Cooks holiday gift guide series. Check back every day December 4-15 for a new featured book and giveaway!

    Gifts for the New Vegetarian

    Amazon | Barnes & Noble | IndieBound

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  • How To Eat Breakfast for Every Meal

    “Why would anyone ever eat anything besides breakfast food?” — Leslie Knope

    Despite having claimed the title of “Most Important Meal of the Day” for years (centuries?) now, breakfast is still the most skipped meal in America. The worker-bees of our society would rather get out the door a few minutes earlier than sit down and enjoy a wholesome breakfast to kick off their days. Often, people reduce this wonderful meal to nothing but a measly cup of coffee. I love coffee as much as the next person, but on its own, it just doesn’t do breakfast justice.

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  • Buckwheat Buttermilk Pancakes

    Buckwheat pancakes have a place in the American imagination, but rarely at the breakfast table. You do occasionally find them at restaurants, but the percentage of buckwheat flour is so low that you can hardly taste it. That is a shame, because buckwheat adds a wonderfully warm, toasty, nutty flavor. (On the other hand, don’t try to make 100 percent buckwheat pancakes; they will be flat and taste rather sour.)

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  • Three Sweet & Spicy Fruit Salsas

    fruit salsa emoji

    Once in a blue moon, two completely different flavors come together to form something extraordinary. As an amateur cook, I can tell you that if you experiment with different tastes, you will come away with either a wonderful new creation… or something completely inedible. But a few failed cooking escapades are well worth the risk. I mean, someone once took a risk and discovered the magic that is fruit salsa! Who would have thought that this traditionally spicy chip-topper would be so delicious with the addition of sweet fruits like mango, pineapple, strawberries, and watermelon?

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  • How to Host a Homemade Vegetarian Easter

    Potato and Green Bean Salad with Arugula Pesto Recipe

    Vegetarian? Something tells us you’re not looking forward to watching everyone else eat that glazed ham or roast lamb while you much on a platter of deviled eggs and side salad as your Easter dinner. So we’ve rounded up a number of other meat-free springtime dishes that definitely won’t make you feel like you’re missing out on something!

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  • Fall Fare… Minus the Apples and the Pumpkin

    As we leave the heat of summer behind us and embrace the chillier fall breezes, our desire for all-things-autumn can’t help but escalate. The craze surrounding everything apple and pumpkin has reached an all-time high, with most recipes for fall including at least one of those two ingredients. But that is not all that fall has to offer us!

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  • Springtime Thai Tofu Salad

    One of the finer culinary moments of my life was when I discovered the light and refreshing side of tofu– it wasn’t until high school that I realized tofu could be one of the most versatile ingredients. Due to a particularly bad experience with a soy sauce-marinated tofu dish my mother made me as a child, it took me a while to trust this curd again, but after spending a year as a vegan, I quickly discovered that it was one of those foods I probably needed to get me through the diet.

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  • Spaghetti with Garlic and Oil (aglio e olio)

    Vegetarian Spaghetti with Garlic and Oil Recipe | Herbivoracious

    Recipe: Spaghetti with Garlic and Oil (aglio e olio)

    Summary: Other than tossing noodles with butter and cheese, making spaghetti aglio e olio is just about the simplest way to prepare pasta. You can have this ready two minutes after the pasta is done boiling, so it makes a perfect meal when the day gets away from you but you still want to eat something home-cooked.

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  • March Showers Bring Cauliflowers

    Ah March, the month when, here in freezing and tired Boston at least, we begin to cling to the fleeting fifty-degree days, and snow is finally being shrugged off and melted away. With winter retreating, we remember some of the promises we made to ourselves at the birth of 2014. I’m talking about a little thing called “that New Year’s Resolution you totally forgot about.” I know how difficult resolutions to eat healthier and start working out are to keep, and March is the month by which we’ve either all given up, or are working through in order to prove that we can complete our year of health.

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  • Tomato-Chickpea Soup

    Recipe: Tomato-Chickpea Soup

    Summary: This soup—basically a very fresh minestrone—was born of simple necessity. I had a pile of crudités left from a party and a family that needed a quick, hot dinner after we cleaned up from the festivities. You can certainly substitute other vegetables for cauliflower and green beans. Just be sure to cut them small enough to cook through but retain just a bit of bite in 10 minutes. Fennel would be especially welcome. In general, I’m a big believer in mise en place, the practice of preparing all ingredients before you start to cook. But this recipe is actually so simple that you can start sautéing each vegetable while chopping the next.

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  • Challah-atcha! Chocolate Bread Pudding

    I knew that chocolate, bread pudding, and challah bread were all delectable old-fashioned treats separately, but I was completely unaware of the deliciousness that all of the above are when whipped up into one dessert. I found this lavishing bread pudding recipe–combining all of those ingredients into one decadent dessert–in Michael Natkin’s Herbivoracious. It’s one of those dishes that I simply couldn’t say “no” to when offered seconds…and thirds…and leftovers for breakfast the next morning. The smooth, melted bittersweet chocolate tossed over the custard-infused cubed challah bread was a combo simply too tempting to pass up.

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  • Warming Up With Chana Masala

    After a week of Boston’s soul-shivering January weather, I was craving a meal that would put the spring back in my semester. Being half-Indian, curry is definitely one of my comfort foods. I’ve always enjoyed the savory taste of chana masala in Indian restaurants, but I’d never made it on my own before. I found this recipe in Michael Natkin’s Herbivoracious, and it stuck out to me because of its vegan, dairy-free, and gluten-free nature. I have a dairy allergy that generally means cooking with substitutes, but this dish is perfectly dairy-allergy friendly as is. Plus, as a vegan dish, it was so packed with flavor that I didn’t even notice the lack of meat.

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