Couscous and I did not get along when I was a child. I think I regarded it as a poor substitute for white rice, which I loved. It wasn’t until sometime in college that I realized that couscous was actually pretty great in its own right, and—the best part for a student pressed for time—it cooks a lot more quickly than rice! ...
vegan
Milkless Monday: Hummus Salad
The summer after I graduated from college, I moved across the country and in preparation for the program I was about to start, I enrolled in an intensive language program—a year’s worth of material crammed into six short weeks (though at the time, it felt like an excruciatingly long six weeks). ...
Sedona Corn Soup
Back in college, one of my favorite dishes in the dining hall was Sedona corn soup.* I think it was meant to be a side dish, but whenever they had it, I’d ladle up a big bowl of it and have that for dinner by itself. When my family was in Arizona several years ago, we took a day trip to Sedona, where I was slightly crestfallen that I didn’t find any corn soup on the menu at the restaurant we ...
Lemony Avocado Orzo Salad with Lentils
In my opinion, some of the best vegan recipes are ones you don’t even intend to be vegan, but realize after making them that they are. My family wasn’t always semi-vegetarian. When I was about ten or so, we stopped eating beef and pork. To this day, I’m not entirely sure what my parents’ original justification was, whether it was for personal health reasons, environmental concerns, or ...
Cherry Chipotle Salsa
In July, I visited the National Cherry Festival in Traverse City, Michigan. In addition to the cherry preserves and pies I had anticipated seeing, I got to sample cherry barbecue sauce (which, incidentally, is a great choice to use in the recipe from my previous post), cherry honey, cherry mustard, and more. All of it was very tasty, but after a couple of days, I was feeling a bit cherried-out. ...
Vegan Barbecue Quinoa Salad with Peaches, Corn, and Tomatoes
I have grown particularly fond of quinoa this summer. It seems like the perfect food for hot and humid weather, since it tastes great served at any temperature, goes well with a myriad of fresh fruits and vegetables, and doesn’t weigh you down like many summertime classics do (think hamburgers or hearty potato salads). This quinoa salad has become one of my favorites. The jalapeños and cilantro ...