Author Archives: Adrienne Asher // Blackberry Season

Braided Olive Bread

This is a vegan version of a bread I’ve been making for decades, and it never fails to look beautiful and taste delicious. The original recipe can be found in Deborah Madison’s delightful book, “The Savory Way”.

Braided Olive Bread

1 cup soy milk, unflavored and unsweetened
1 cup water
1/2 teaspoon sugar
3 teaspoons active dry yeast
20 ounces … Read more

Vegetable Lasagna

No tofu, no nuts, low fat, low salt—just vegetables and pasta. I totally tweaked this old recipe of mine and it’s *packed* with flavor. It’s even good enough for people that expect cheese!

Vegetable Lasagna

Spinach Mixture
3-4 tablespoons vegetable stock
4 cloves garlic, minced
21 ounces sliced mushrooms (mince the stems)
2 10-ounce packages frozen chopped spinach, defrosted
1

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Broccoli-Potato Soup

It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.

Broccoli-Potato Soup

2 pounds broccoli with stems
1 medium onion, … Read more