Monthly Archives: August 2013

TELL VT: Share Your Thanksgiving Food Traditions

A Greens Thanksgiving

What’s your favorite family food tradition at Thanksgiving?



No praise for McDonald’s meat-free options

There is simply too much blood on McDonald’s hands to justify praise for the launch of two meat-free options at its Canada locations. Should we, as vegans, support a company […]


Animal groups sue EPA over dismissal of factory farming laws

In a move that could be monumental for the animal rights movement and the beginning of legal action against factory farming in the United States, a consortium of animal welfare […]


Singapore-Style Tofu Yellow Curry with Rice Noodles

Singapore-style rice noodlesCharacteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos
by Hannah Kaminsky of Bittersweet.

Serves: 4

  • 14- to 16-ounce tub firm or extra-firm tofu


  • 1/4 cup reduced-sodium soy sauce or tamari
  • 1 teaspoon natural granulated sugar
  • 1 to 2 teaspoons good-quality curry powder
  • 2 teaspoons grated fresh ginger, or to taste
  • 1/4 cup vegetable stock, dry white wine, or water
  • 8 ounces fine Asian rice noodles
  • 1 tablespoon safflower or other vegetable oil
  • 1 teaspoon sesame oil
  • 1 large onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 1 large carrot, cut into thick, 2-inch-long matchsticks
  • 1 red bell pepper, cut into narrow, 2-inch-long strips
  • 1 green bell pepper, cut to match red pepper
  • 1 cup frozen green peas, thawed

Cut the tofu into 1/4-inch-thick slices. Blot between clean tea-towels or several layers of paper towel to remove exces moisture. Cut into narrow strips and set aside until needed.

Combine the ingredients for the sauce in a small bowl, stir together, then set aside until needed.

In a large saucepan or heatproof dish, cover the rice noodles with very hot water. Cover and let soak for 20 minutes or until al dente, then drain. Transfer the noodles to a cutting board and chop them in several directions to shorten.

Singapore-style rice noodles and tofu

Meanwhile, prepare the vegetables as described before beginning to stir fry. Heat the two oils in a wok or stir-fry pan. Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes. Add the bell peppers and tofu strips and stir-fry 3 to 4 minutes longer.

Add to the wok or stir fry pan along with the thawed peas and sauce. Toss quickly and stir-fry just until everything is well heated through. Serve at once.


Asian Noodles with Spicy Stir-Fried Corn and Cabbage

Soba noodles with corn and cabbageThis lively stir-fry of corn and cabbage, intertwined with hearty Asian noodles, will be on the table quickly you when you want something easy and spicy. Photos by Hannah Kaminsky of Bittersweet.

Serves: 4 to 6

  • 8 ounces soba or udon noodles (or substitute
    whole-grain linguine)
  • 2 tablespoons olive oil
  • 1 large onion, quartered and thinly sliced
  • 4 cups thinly sliced shredded cabbage
    (use pre-shredded coleslaw cabbage as a shortcut)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or water
  • 2 cups cooked fresh corn kernels (scraped from 3 medium ears),
    or thawed frozen corn kernels
  • 1 medium red bell pepper, finely diced
  • 1 or 2 small fresh hot chili peppers, seeded and minced,
    or dried red pepper flakes to taste
  • 1/4 cup minced fresh cilantro, or more to taste, optional
  • Soy sauce or tamari to taste

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Heat the oil in a stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the cabbage, garlic, and wine. Cover and cook until the cabbage is just slightly limp, about 5 minutes.

Add the corn, bell pepper, and chili pepper, and stir-fry over medium-high heat until everything is tender-crisp, about 5 to 8 minutes.

Asian noodles with corn and cabbbage1

Combine the cooked noodles, cabbage-and-corn mixture, and the remaining ingredients in a serving bowl and toss well. If a bit more moistness is needed, add a small amount of water, then toss again. Serve at once.


Basic Baked Kale Chips

lacinato kaleOne of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I’m more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they’re instantly devoured by snackers of all ages.

Recipes are all over the place as far as oven temperature. Some are as low as 250º F., while others go for the quick-bake, temperature
of 400º F. Most fall in the middle, between 300º F. and 350º F. I experimented with this quite a bit and found the midrange to work best. Because ovens are often somewhat inaccurate, you might need to experiment to see what works best for you. I happen to like 325º F. Curly green kale works best. There’s no harm in trying lacinato, but the former has the best crispy-crunchy mouth feel. Adapted from Wild About Greens.

Makes: 4 to 6 servings

  • 1 good-sized bunch (10 to 12 ounces) kale
  • Olive oil as needed
  • Seasonings, as desired (see suggestions in instructions)
  • Salt to taste

Remove kale leaves from the stems and tear into bite-sized pieces—kind of like large potato chips.

Rinse kale and—this is extremely important—let it dry completely. Damp kale will make for soggy chips that don’t bake evenly (I learned this the hard way). Use a salad spinner, or spread on kitchen towels and let it dry as long as need be.

Curly kale in colander

Once the kale is dry, preheat the oven to the desired temperature (as mentioned, 325º F. works best for me).

Transfer kale to a bowl and drizzle in a little olive oil. Massage it evenly into the leaves with your hands. If you’d like, you can add a tiny bit of red or white wine vinegar or apple cider vinegar and seasonings at this point. Some to consider using are chili powder, cumin, smoked paprika, cajun seasoning, or salt-free all purpose seasoning. Don’t use salt at this point, as doing so can make the chips soggy. A delicious flavoring is nutritional yeast which is so compatible with these chips (and makes them a great source of calcium as well as vitamin B-12, so valuable to vegans!).

Spread the kale on one or two parchment-lined baking pans, in a single layer. Bake for 12 to 20 minutes, depending on your oven’s true temperature. Check them from time to time. The chips should be evenly dry and crisp and just barely beginning to brown.

Remove from the oven and let cool until they can be handled. Carefully transfer to a serving bowl.  At this point you can sprinkle in a little salt, but you may not need or want to if you’ve added other tasty seasonings.

Homemade kale chips