The summer season in San Francisco’s Sunset and Richmond districts is hardly noticeable as we don’t have hot sunny, summer months. But this should not prevent us from doing summer things, such as planning a picnic or a cookout.
Besides being sweet and flavorful, corn is also a healthy food. Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and prevent cancer and heart disease. Yellow corn is a good source of the carotenoid, lutein and zeaxanthin, which help in maintaining healthy vision.
Zucchini is available all year in most parts of the United States. It is an easy vegetable to grow in the summer, even in the foggy parts of the San Francisco Bay Area. Once these summer squashes get growing, you will have so many that you will have to find new recipes. Good recipes can turn this vegetable into a centerpiece.
Some South Indians believe that “curry” came from the Tamil word “Kari” (meaning a sauce), but then the North Indians would argue that “curry” is derived from the word “Kadhi” (meaning yogurt soup).
Depending on how you plan to serve this beet borscht, it can be thick or thin; it can vary in form, content and consistency. I like my beet bortsch with lots of red broth. You can modify the recipe by adding more vegetables, such as potatoes (or even beans) to make it thicker.
I prepare food for a lot of vegan folks who do not consume animal products for various reasons, such as to be healthier or to help the environment or to respect animals’ rights to live. Then there are those people who cannot tolerate dairy or cheese. So, I have to come up with ingredients and options that are suitable for these diets.
Home-made sauces are usually tastier and can be more nutritious if you prepare them with right ingredients. Once the sauce is made, it can be refrigerated for up to a week or frozen for a longer period.
Thanksgiving celebrations in the U.S. started with Native Americans and Europeans sharing food after the harvest. However, many people today do not realize the vital role the Natives played in cultivating crops such as corn, squash, beans, tomatoes, and berries and sharing this knowledge with the pilgrims.
Pumpkins and other orange vegetables, such as sweet potatoes, are abundant with a variety of nutrients, such as vitamins A, C, E and K, and minerals, including potassium and iron.
This cabbage recipe is easy to prepare and affordable to make for a large crowd. Besides being inexpensive, cabbage prepared using this method is delicious!
I love Chile rellenos, but I cannot digest the fat they are usually cooked with. And they are often filled with cheese, which my husband cannot tolerate. So, he created this quick to prepare, low fat and cheese-free version. The recipe does contain eggs and uses a lot of vegetables in stuffing the chiles.
Information about two food-related events happening in August with columnist Shanta Nimbark Sacharoff.
Baba Ghanouj is rich in texture, but it is a healthy vegan dip that can go on any bread or crackers. It can be used as a sauce on steamed vegetables.
This is my friend Jim Sugarek’s vegan interpretation of his mom’s Tex-Mex chili recipe. The omission of meat makes this dish veg-friendly And the addition of tofu and more vegetables gives it a colorful and nutritional boost. Served with rice and/or tortilla this is a substantial meal.
This dish is easy to make in a big batch. You can prepare the sauce on your day off and then finish the dish in minutes on your busy work day.
Richmond Review/Sunset Beacon 