Photo by Andrew Scrivani for The New York Times

The March 23rd issue of the New York Times has an interesting article by Martha Rose Shulman about the benefits of making whole grains the "center of the plate." Amen to that, sister! The article includes an amazing recipe for Wild Rice and Brown Rice Salad with Walnuts and Asparagus, and unlike many other such potentially delicious recipes, this one isn't compelled to add a sprinkle of cheese at the end. Because who needs that?

Blue Potatoes in The Seattle Times

Photo by Steve Ringman
The March 15th issue of The Seattle Times features a great article by Greg Atkinson about blue potatoes, complete with a mashed potato recipe. This is a perfect example of vegan serendipity--a recipe that would typically contain dairy doesn't contain dairy just because it would "only mask the brilliant color and delicate flavor of these spuds." How cool is that?

Golden Potatoes with Caper Brown Butter Crumbs from Gourmet.com

Photo by Roland Bello.


Gourmet's website this month features ten April favorite foods chosen by their editors. As you might expect, most aren't vegan, but the first one is, assuming you already know that butter = Earth Balance. Golden Potatoes with Caper Brown Butter Crumbs is easy and incredibly delicious--a great way to add life and liveliness to your 'taters. Try it with grilled tofu and a big salad. The recipe is by Maggie Ruggiero, a food editor at Gourmet.

Millenium Restaurant in San Francisco

I just found a link to this article in the Honolulu Star-Bulletin about fine dining, vegan style, at Millennium restaurant in San Francisco. It doesn't contain any recipes, but it's an interesting commentary on how the "gourmet vegan" concept is becoming more mainstream and economically viable as a hook for restaurants. The photo shows a vegan chocolate caramelized banana torte from Millennium restaurant.

Midwest Living March/April 2009

photo from the March/April edition of Midwest Living
The new issue of Midwest Living has a few gems inside. Sure, the Midwest loves meat, but we midwesterners also love our home-grown produce and lots of flavor.

A harbinger of spring here in Iowa is, undoubtedly, the appearance of rhubarb stalks in backyard gardens. Midwest Living apparently agrees. Check out the Rhubarb Crunch, which is entirely vegan since we all know that "butter" actually means "Earth Balance."

In a more savory mood? Then look for the Italian Rice Salad, featuring a garlic vinaigrette plus sweet peppers and artichoke hearts. This recipe comes from Bev Shaffer, a natural-food store cooking teacher in Ohio, according to the magazine.

The issue also features colorful decorating ideas and cool Midwestern trips, so check it out. And be patient--spring really will be here soon and we can all start eating local again.