When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds…
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
With our extended winter this year (spring is finally springing in our neck of the woods this week!), I found myself craving comfort foods to help me get over the cold-weather blues. And for that v...
Packaged broccoli slaw is a healthy convenience food. Packed with fiber and vitamins, it can be used instead of cabbage to make a great slaw or tossed into green salads for added crunch. But did you know you can cook
