In celebration of the release of the third edition of The Essential Guide to Gay and Lesbian Weddings, we would like to give away three free copies of the book! Just write a comment below to enter the giveaway. Continue reading

Every week Recipe Monday features a brand-new recipe from one of our authors perfect for Meatless Monday. This week, check out Sharon Palmer’s Southwestern Black Bean, Quinoa and Mango Medley, a preview of the great plant-powered meals you’ll find in her upcoming book The Plant-Powered Diet.

Continue reading

Every week Recipe Monday features a brand-new recipe from one of our authors perfect for Meatless Monday.

The slow cooker isn’t usually associated with Chinese food, but I find it’s a great tool to develop a flavorful, well-blended sauce. And it means you can have a delicious meal waiting for you when you get home—no takeout necessary! This tofu dish is a vegan re-creation of a sweet and sour pork dish that I remember my mother making when I was a kid. The tofu gets firm and a little chewy, and the thick sauce is a little sweet and a little sour. Mum’s had loads of veggies in it too, which I recommend adding to the slow cooker at the very end so that they’ll stay crisp. For best time management, cut up your vegetables while the tofu is pressing and store in the fridge until the end of the cooking time. Serve over rice to soak up all the saucy goodness! Continue reading

Diane Ehrensaft will be speaking in New York this evening at 7pm at Bluestockings Bookstore. Visit the event page for more information.


Q. Why did you write this book?

A. Because grave harm is being done to children who go against the gender grain and I thought I could share what I’ve learned that would stop this harm and replace it with good practices to help gender-nonconforming children grow up strong and healthy. I also wanted to offer information and support to the parents who are raising the children, as it is a complicated and sometimes confusing road to travel. Continue reading

Every week Recipe Monday features a brand-new recipe from one of our authors perfect for Meatless Monday.

This is a hearty, dinner party-worthy, visually arresting dish that’s well worth all the effort. I’ve adapted it from a recipe in Annie Somerville’s rightfully beloved vegetarian cookbook Fields of Greens—I cut the dairy back by half and swapped a few ingredients to accommodate what I had on hand the first time I made it. You should feel free to do the same, though I do find that this dish has exactly the right amount of richness for my palate. To feed a crowd, double the recipe and use an 13 x 18 sheet pan. Continue reading