Recipes

The Candle Cafe Cookbook At Candle Cafe in Manhattan, gourmet vegan cuisine is the order of the day. The brainchild of

Peanut-Butter Smoothie Serves 1 / Lee Zalben, owner of Peanut Butter & Co. in New York City, serves up

Serves 4-6 / Pink salmon and multihued vegetables peek out from opaque rice-paper wrappers in this refreshing dish.

Oatmeal has long been the breakfast of camp-ions because it’s light to carry and packs a fiber-filled, complex-carb punch. This version is rich and tart and tastes great with a side of sausage. Substitute any diced fruit for the cranberries.

Usually discarded, papaya seeds are edible and have a slightly peppery taste that’s great in this salad dressing.

Rich in fiber and minerals that are key for heart health, this flavorful combination is tasty over brown rice or with whole-grain bread. You can substitute tofu for the chicken.

Aztec Corn Soup with Yucca and Plantains Serves 6-7 / Plantains, or pltanos, are a starchier, milder version of their

Succulent Summer Enliven your meals with exotic tropical fruits By Monique Cole Photos by Rita Maas Prickly-leafed

Fifty years ago almost no one in the United States had heard of, much less tasted, kiwisthe strange-looking orbs that