VegKitchen - vegetarian recipes

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Wheat dosa recipe | instant wheat flour dosa | godhuma dosa or godhi dose










VegKitchen vegetarian recipes

Thanksgiving Nut Roast

November 22 2017 VegKitchen 

Thanksgiving Nut Roast So often around the holidays, vegans and vegetarians end up eating nothing but the side dishes. Mashed potatoes, stuffing, and Brussels sprouts are all easily vegan. But what about the main dish? Where’s the star of the show? Move over, Tofurkey, we’ve got a Vegan Nut Roast that’s going to blow your mind. It’s packed […] The post Thanksgiving Nut Roast appeared first on VegKitchen.

Tasty and Easy Chickpea Flour Recipes and Tips

November 17 2017 VegKitchen 

Tasty and Easy Chickpea Flour Recipes and Tips Chickpea flour is a great alternative to grain flours, though it doesnt behave like grain in the usual sense. It doesnt rise and become fluffy like wheat flour, for example, but its wonderful for making pancakes, crepes, and vegan frittatas. Here’s a quick guide, followed by tasty and easy chickpea flour recipes for you to […] The post Tasty and Easy Chickpea Flour Recipes and Tips appeared first on VegKitchen.

Broccoli Strascinati with Raisins & Nuts

November 15 2017 VegKitchen 

Broccoli Strascinati with Raisins & Nuts When I lived in New York, I had a flatmate who told me a story about how shocked she was when, during a trip to Italy, she saw her host mother cooking the life out of broccoli. I had never seen anything like it before! she said. She cooked it until almost mushy, with tons […] The post Broccoli Strascinati with Raisins & Nuts appeared first on VegKitchen.

Fall Tuscan Minestrone with Farro & Vegetables

November 9 2017 VegKitchen 

Fall Tuscan Minestrone with Farro & Vegetables Every time I make minestrone, I stop and think how amazing it is that such a humble dish became so popular outside of Italy. The main idea behind minestrone is the same as a quiche: Its a recipe designed to rid the fridge of all the vegetable scraps that have been sitting for too long […] The post Fall Tuscan Minestrone with Farro & Vegetables appeared first on VegKitchen.

How to Cook and Use Edamame, with 6 Tasty Recipes

October 24 2017 VegKitchen 

How to Cook and Use Edamame, with 6 Tasty Recipes Commonly used and well-loved as a vegetable in Asian cuisines, edamame, or fresh green soybeans come in fuzzy green pods containing two of these bright green beauties. Read on to get to know more about them, learn how to cook them, and explore some easy and tasty edamame recipes. If you havent prepared them at […] The post How to Cook and Use Edamame, with 6 Tasty Recipes appeared first on VegKitchen.

How to Cook Farro, the Hearty & Healthy Ancient Grain

October 10 2017 VegKitchen 

How to Cook Farro, the Hearty & Healthy Ancient Grain If you keep up with food trends, youve likely heard about farro, one of several ancient grains that have made a comeback in recent years. Farro takes its place among grains like quinoa, einkorn, ka?iwa, teff, and others that have been around for millennia, and which have become more widely available in the general marketplace. […] The post How to Cook Farro, the Hearty & Healthy Ancient Grain appeared first on VegKitchen.

Baked Farro with Tomatoes & Herbs

September 30 2017 VegKitchen 

Baked Farro with Tomatoes & Herbs Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice […] The post Baked Farro with Tomatoes & Herbs appeared first on VegKitchen.

Almost-Instant Fruit and Nut Rice Pilaf

September 21 2017 VegKitchen 

Almost-Instant Fruit and Nut Rice Pilaf A fantastic side dish for many kinds of meals, especially Indian specialties, what makes this fruit and nut rice pilaf so fruity and nutty is trail mix! Most trail mixes have a nice variety of dried fruits and nuts. As for the rice, you have options. Do you have already cooked rice in the fridge […] The post Almost-Instant Fruit and Nut Rice Pilaf appeared first on VegKitchen.

Stuffed Avocados with Corn and Olives

September 20 2017 VegKitchen 

Stuffed Avocados with Corn and Olives Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if youd like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, […] The post Stuffed Avocados with Corn and Olives appeared first on VegKitchen.

The Benefits of Fermented Foods: Q & A with Michelle Schoffro Cook

September 19 2017 VegKitchen 

The Benefits of Fermented Foods: Q & A with Michelle Schoffro Cook In many (if not most) Western diets, fermented foods aren’t very prevalent, and thats something that should change! Pickling, fermenting, and culturing add beneficial enzymes to foods, and enhance flavors and nutritional. To familiarize yourself with the world of fermented food, heres a Q & A with Michelle Schoffro Cook, author of The Cultured Cook: Delicious Fermented […] The post The Benefits of Fermented Foods: Q & A with Michelle Schoffro Cook appeared first on VegKitchen.

10 Easy Jícama Recipes You’ll Love

September 18 2017 VegKitchen 

10 Easy Jícama Recipes You’ll Love Jícama is a root vegetable that’s native to the American Southwest. Pronounced HICK-a-mah, until the last decade or so it wasnt easy to find outside that region. Now it’s more widely available well-stocked supermarkets and produce markets from west to east, primarily in the fall. Subltly sweet, crunchy, and a bit more watery than other roots (its actually […] The post 10 Easy Jícama Recipes You’ll Love appeared first on VegKitchen.

Vegan Ceviche

September 12 2017 VegKitchen 

Vegan Ceviche Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when its made all-vegetable.Traditionally, its made with seafood and vegetables, but taking the fish out of the equation, its still really good, with its salty and citrusy flavors. Its a great appetizer for most any kind of Southwestern- or Mexican-style […] The post Vegan Ceviche appeared first on VegKitchen.

Vegan Dinner Ideas: Mid-September

September 11 2017 VegKitchen 

Vegan Dinner Ideas: Mid-September Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn Im ready to turn on the oven to bake sweet and savory fare, and make soups. Potatoes, Corn, and Green Chile Soup is a perfect transitional soup, making use of fresh corn and tomatoes […] The post Vegan Dinner Ideas: Mid-September appeared first on VegKitchen.

Vegan Butterscotch Blondies

September 10 2017 VegKitchen 

Vegan Butterscotch Blondies Butterscotch blondies, a childhood favorite, turned out to be one of the most difficult recipes for me to master. Really, it should have been a breeze to figure out this seemingly foolproof idea, and yet my first trial pan of raw batter literally exploded all over the oven. I wish I were exaggerating, but in […] The post Vegan Butterscotch Blondies appeared first on VegKitchen.

No-Chop Power Greens Salad

September 8 2017 VegKitchen 

No-Chop Power Greens Salad Is this you: Are you someone who vows to eat more salad? Are you always promising yourself that you’ll do better at eating some fresh raw foods with lunch or dinner? Making a simple salad isnt a big deal most of the time, but there are times when chopping a bunch of veggies can be […] The post No-Chop Power Greens Salad appeared first on VegKitchen.

Vegan Concha Bread (Mexican Sweet Bread)

September 7 2017 VegKitchen 

Vegan Concha Bread (Mexican Sweet Bread) Concha means shell in Spanish. These sweet, fluffy, and warm sweet breads are topped with a shell pattern, hence the name concha bread. These are delicious with coffee or hot chocolate. Mexican Independence Day is September 16, and just in time, Vegan Mexican Food, a resource of the nonprofit Food Empowerment Project, has been updated […] The post Vegan Concha Bread (Mexican Sweet Bread) appeared first on VegKitchen.

Instant Lentil and Kidney Bean Curry

September 6 2017 VegKitchen 

Instant Lentil and Kidney Bean Curry Lentil and Kidney Bean Curry is a traditional Indian dish that combines two tasty and high-protein legumes. And while it usually doesnt need to be veganized, in our minds, it needs to be simplified, as the typical recipe has 15 to 20 ingredients -- a great percentage of them spices. Lots and lots of spices. […] The post Instant Lentil and Kidney Bean Curry appeared first on VegKitchen.

12 Apple Cider Vinegar Recipes: Pickles, Dressings, & Drinks

September 5 2017 VegKitchen 

12 Apple Cider Vinegar Recipes: Pickles, Dressings, & Drinks A delicious dozen of Apple Cider Vinegar recipes will boost your intake of the most popular vinegar in the natural health community. ACVs health benefits are legion, many of which are backed by research (see 23 of these benefits here). It’s become well known as an aid to weight loss, and due to its probiotic […] The post 12 Apple Cider Vinegar Recipes: Pickles, Dressings, & Drinks appeared first on VegKitchen.

Fun and Healthy Food for Kids

September 2 2017 VegKitchen 

Fun and Healthy Food for Kids Children are notoriously picky eaters, so when it comes to preparing healthy food for kids that they’ll actually eat, sometimes you’ve got to add some fun to the equation. When mine were young, I found that getting them to participate in the preparation was a good way to encouraged them, because they were more likely […] The post Fun and Healthy Food for Kids appeared first on VegKitchen.

Easy Tofu Recipes for Kids That the Whole Family Will Love

August 30 2017 VegKitchen 

Easy Tofu Recipes for Kids That the Whole Family Will Love Getting tofu to taste great is simple when you have just the right recipes and tips. Here are easy tofu recipes for kids that the whole family will love. And if you’re ready for tofu to become a staple in your repertoire, explore our category Tofu Recipes: Easy and Versatile for lots more ideas. Parents always welcome new options […] The post Easy Tofu Recipes for Kids That the Whole Family Will Love appeared first on VegKitchen.

Vegan Molasses Muffins

August 29 2017 VegKitchen 

Vegan Molasses Muffins Inspired by traditional Pennsylvania Dutch shoo-fly pie, molasses and a crumb topping team up in delectably wholesome vegan molasses muffins. Barley malt syrup works just as well as molasses and produces a slightly milder flavor. Since these aren’t overly sweet, they make a great breakfast muffin, and are welcome in the lunchbox as well; delicious […] The post Vegan Molasses Muffins appeared first on VegKitchen.

Growing Your Own Herbs Indoors

August 27 2017 VegKitchen 

Growing Your Own Herbs Indoors Have you ever thought about growing your own herbs? I dont just mean the usual candidates like rosemary and thyme – though you should definitely find a spot for them – but also more unusual plants like lovage, dill and yarrow. Herb growing, no matter how much or how little space you have, is simple, […] The post Growing Your Own Herbs Indoors appeared first on VegKitchen.

Benefits of Growing Your Own Vegetables

August 23 2017 VegKitchen 

Benefits of Growing Your Own Vegetables As a vegan, you probably care deeply about where your food comes from. It should be responsibly sourced, sustainable and free from harmful chemicals and practices. What better way to achieve this than to start your own vegetable garden? Whether in a specially acquired allotment or your own back yard, you can start growing the […] The post Benefits of Growing Your Own Vegetables appeared first on VegKitchen.

Moms Tofu-Noodle Skillet

August 10 2017 VegKitchen 

Moms Tofu-Noodle Skillet This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit. When I made it again, I […] The post Moms Tofu-Noodle Skillet appeared first on VegKitchen.

Plant-Based Food for Kids: 7 Helpful Tips

August 9 2017 VegKitchen 

Plant-Based Food for Kids: 7 Helpful Tips There’s lots of competing information online when it comes to vegan or plant-based food for kids. Some caution that it’s difficult to give your child all the nutrients they need with this kind of diet. Others don’t think about the difficulties all parents have when it comes to getting their children to actually eat. Here […] The post Plant-Based Food for Kids: 7 Helpful Tips appeared first on VegKitchen.

10 Fresh Peach Recipes for Summer

August 7 2017 VegKitchen 

10 Fresh Peach Recipes for Summer Late July into August is when peaches taste as they should -- no more buying them hard as rocks and waiting for them to ripen into mush! Look for locally grown (and organic) peaches, if at all possible. They should have a little give when you press them. Aside from eating out of hand, consider some of these fresh peach recipes […] The post 10 Fresh Peach Recipes for Summer appeared first on VegKitchen.

Vegan Dinner Ideas: Early August

August 7 2017 VegKitchen 

Vegan Dinner Ideas: Early August When August rolls around, it’s all about the holy trinity of produce -- tomatoes, corn, and summer squash (zucchini, yellow squash, and others). This week’s vegan dinner ideas focus on these three great late summer veggies for delicious fresh meals. First up, the companionable summer duo--tomatoes and basil--becomes quite a delicacy when teamed with pasta. […] The post Vegan Dinner Ideas: Early August appeared first on VegKitchen.

ACV Drinks for Health and Energy: E-Book

August 5 2017 VegKitchen 

ACV Drinks for Health and Energy: E-Book On VegKitchens popular page featuring apple cider vinegar and weight loss, many readers are seeing the results of adding ACV to their daily regimen, not only for the possibility of losing pounds, but improving energy and well-being. In this e-book featuring simple recipes for ACV drinks for health and energy, youll also learn about a […] The post ACV Drinks for Health and Energy: E-Book appeared first on VegKitchen.

Vegan Poutine (Gravy-Covered Cheese Fries)

August 3 2017 VegKitchen 

Vegan Poutine (Gravy-Covered Cheese Fries) Poutine is a Canadian fast-food specialty with roots in Quebec. Basically its French fries smothered in gravy and covered with cheese, or rather, cheese curds -- whatever those are. This vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy cheddar shreds for the curds. Admittedly, poutine (vegan or not) is […] The post Vegan Poutine (Gravy-Covered Cheese Fries) appeared first on VegKitchen.

Fresh Peach Chutney

August 1 2017 VegKitchen 

Fresh Peach Chutney Peach season is frustratingly short -- that is, that brief period when fresh peaches from your local area are available, not the perfect-looking fruit thats shipped across the country hard as rocks. These ripen into mush, often not very flavorful mush as well. Look for peaches at your local farm markets that already have some […] The post Fresh Peach Chutney appeared first on VegKitchen.

5 Health Benefits of Beets

July 31 2017 VegKitchen 

5 Health Benefits of Beets The most vibrant of vegetables are beets. Here are a few health benefits of beets that will inspire you to enjoy them in your diet more often. Their rich hue comes from a pigment called betalain that imparts a bright pinkish shade to anything. But thats not all! Beets (called beetroot in English-speaking cultures outside […] The post 5 Health Benefits of Beets appeared first on VegKitchen.

Super-Easy Pulled Jackfruit Sandwiches

July 27 2017 VegKitchen 

Super-Easy Pulled Jackfruit Sandwiches There are plenty of pulled jackfruit sandwich recipes around the web, but this miracle food is so amazing that we just had to have one of our own. This super-easy pulled jackfruit sandwich recipe relies on flavorful BBQ sauce to envelop the starchy fruit. In its unripe state it has that kind of stringy texture […] The post Super-Easy Pulled Jackfruit Sandwiches appeared first on VegKitchen.

What is Tempeh? How to Cook and Use It

July 26 2017 VegKitchen 

What is Tempeh? How to Cook and Use It Tempeh (pronounced tem-pay), a traditional Indonesian food, is made of cooked and fermented soybeans. Sold in cellophane-wrapped packages, its even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, youll be a fan for life. Pictured […] The post What is Tempeh? How to Cook and Use It appeared first on VegKitchen.

Fresh and Easy Chard Recipes

July 25 2017 VegKitchen 

Fresh and Easy Chard Recipes Chard, an abundant garden vegetable, a relative of both beets and spinach, comes in a number of varieties. Like all leafy greens, it’s abundant in nutrients and so versatile in the kitchen. These fresh and easy chard recipes will inspire you to make good use of it. Some common types of chard are Swiss, green, red, gold, and […] The post Fresh and Easy Chard Recipes appeared first on VegKitchen.

Mango Papaya Smoothie Bowl

July 24 2017 VegKitchen 

Mango Papaya Smoothie Bowl If youre new to smoothie bowls, youll soon understand their their appeal. This one combines two juicy tropical fruits, mango and papaya. Add-ins are the best part of smoothie bowls, making them a little more interesting, better-looking, and possibly more filling too (depending on said toppings)? Speaking of toppings, choose as many or as few […] The post Mango Papaya Smoothie Bowl appeared first on VegKitchen.

Chard with Pinto Beans

July 22 2017 VegKitchen 

Chard with Pinto Beans This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It’s an excellent way to use up big bunches of chard when it’s in peak season. You can use any variety of chard -- green, Swiss, rainbow -- our favorite is the latter. You can substitute other […] The post Chard with Pinto Beans appeared first on VegKitchen.

6 Ways to Use Pre-grated Carrots

July 20 2017 VegKitchen 

6 Ways to Use Pre-grated Carrots Carrots are a fantastic vegetable to incorporate into your daily diet -- filled with Vitamins A and C, theyre also a great source of fiber. Most kids and picky eaters dont object to carrots even if veggies arent their thing. Whole carrots, baby carrots, grated carrots -- theyre all good. Grated carrots can go into […] The post 6 Ways to Use Pre-grated Carrots appeared first on VegKitchen.

6 Health Benefits of Hummus

July 19 2017 VegKitchen 

6 Health Benefits of Hummus Hummus, the rich, creamy dip, is central to Middle Eastern cuisine. Most of us eat it because its so tasty; but we dont often consider the health benefits of hummus. But you can be sure that hummus is a good-for-you treat -- it consists mainly of chickpeas and sesame seeds. Lemon and garlic are also […] The post 6 Health Benefits of Hummus appeared first on VegKitchen.

6 Unique Kitchen Gadgets for Easy Summer Produce Prep

July 18 2017 VegKitchen 

6 Unique Kitchen Gadgets for Easy Summer Produce Prep Summer is the time to enjoy lots of fresh produce and herbs straight from the garden or farm market. Here are a few unique kitchen gadgets -- tools that are inexpensive, compact, and will help ensure that you use up and enjoy your market finds to the fullest! 6 Cool Kitchen Gadgets Cherry Pitter Midsummer […] The post 6 Unique Kitchen Gadgets for Easy Summer Produce Prep appeared first on VegKitchen.

VegKitchen’s 12 Best Healthy Zucchini Recipes

July 17 2017 VegKitchen 

VegKitchen’s 12 Best Healthy Zucchini Recipes Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between -- plus some alternates that are also among our best. […] The post VegKitchen’s 12 Best Healthy Zucchini Recipes appeared first on VegKitchen.

Cherry Tomato and Peach Salsa

July 13 2017 VegKitchen 

Cherry Tomato and Peach Salsa I love salsa of all kinds, and there are quite a lot of good ones on the market. But when midsummer rolls around, theres nothing like a fresh homemade salsa using summer tomatoes. Homemade salsa tends to get watery from the tomatoes juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that. […] The post Cherry Tomato and Peach Salsa appeared first on VegKitchen.

Easiest Peanut Satay Noodles Dinner

July 12 2017 VegKitchen 

Easiest Peanut Satay Noodles Dinner Worlds Easiest Peanut Satay Noodles is one of our favorite Shameless Shortcut Recipes, so we’ve worked it up into a full dinner thats as easy as it is festive. Central to this dinner hack is using good bottled Thai peanut satay sauce which ideally will contain all the exotic ingredients that would be a pain […] The post Easiest Peanut Satay Noodles Dinner appeared first on VegKitchen.

Quick and Easy Vegetable Curry

July 10 2017 VegKitchen 

Quick and Easy Vegetable Curry This quick and easy vegetable curry is flexible; use the vegetables recommended, or see the variations below the recipe. Complete this easy meal with lentil chips or papadum, and a cool cucumber salad with coconut yogurt and a sprinkling of fresh herbs. Gone are the days when the laziest among us make a curry dish by […] The post Quick and Easy Vegetable Curry appeared first on VegKitchen.

Vegan Menus: Easy Meal Plans for Weekday Dinners

July 7 2017 VegKitchen 

Vegan Menus: Easy Meal Plans for Weekday Dinners When people go plant-based, it can be challenging to put together an entire meal; we often get the question: what goes with what? Thats why we offer easy vegan meal plans for every mood and season. These menus are designed to help you create healthy dinners all year round. Of course, theyre flexible; you can swap in a different […] The post Vegan Menus: Easy Meal Plans for Weekday Dinners appeared first on VegKitchen.

Vegan Chickn Nuggets

July 6 2017 VegKitchen 

Vegan Chickn Nuggets Lots of people come to VegKitchen searching for vegan chicken so we thought wed accommodate with this easy and tasty recipe for nuggets. If theres a growing desire to avoid eating the bird (the chicken industry is beyond cruel, and terrible for the planet), were all in. And tasty nuggets are as simple as can […] The post Vegan Chickn Nuggets appeared first on VegKitchen.

BBQ-Flavored Tofu and Chickpea Bowl

July 5 2017 VegKitchen 

BBQ-Flavored Tofu and Chickpea Bowl One of the annoying things weve noticed about bowl recipes in cookbooks and around the web is how complicated theyve become. Something that started out as a super-simple way to enjoy variety in a meal has gone kind of crazy -- sometimes 3 to 4 sauces have to be made with a plethora of spices, […] The post BBQ-Flavored Tofu and Chickpea Bowl appeared first on VegKitchen.

BBQ Tempeh Salad & Sweet Potato Fries

July 2 2017 VegKitchen 

BBQ Tempeh Salad & Sweet Potato Fries When this delectable BBQ tempeh salad is the centerpiece of a meal, the notion of salad as rabbit food is turned on its head. As a light meal, it can stand on its own, or, if you want to add a little something yummy on the side, organic sweet potato fries (readymade, if youre as […] The post BBQ Tempeh Salad & Sweet Potato Fries appeared first on VegKitchen.

Stovetop BBQ Tofu Dinner

July 1 2017 VegKitchen 

Stovetop BBQ Tofu Dinner When you see recipes and photos for (vegan) BBQ, are you bummed out that you dont have a grill? To be honest, Ive had various grills over the years, but Im just too lazy to use them. Even an electric grill is too much godforsaken work to clean up afterwards. No worries -- BBQ tofu […] The post Stovetop BBQ Tofu Dinner appeared first on VegKitchen.

The Many Health Benefits of Sprouts

June 27 2017 VegKitchen 

The Many Health Benefits of Sprouts Have you heard? The National Cancer Institute, a member of the U.S. National Institutes of Health, recommends consuming 5 portions of fresh fruits and vegetables everyday. And they recommend sprouts as a good way to help you achieve that goal. We’ll explore the many healthy benefits of sprouts here; they’re also easy to grow at […] The post The Many Health Benefits of Sprouts appeared first on VegKitchen.

Vegan Menu: Cold Asian Noodles & Teriyaki Tofu

June 26 2017 VegKitchen 

Vegan Menu: Cold Asian Noodles & Teriyaki Tofu Cold Asian noodles filled with crisp veggies and flavored with a gently pungent sauce -- could anything be better for a summer evenings meal? We think not. Okay, there could be some other contenders, like cold soups and leafy wraps, but if youre craving Asian flavors without too much cooking and without doing take-out -- yet […] The post Vegan Menu: Cold Asian Noodles & Teriyaki Tofu appeared first on VegKitchen.

Vegan Frozen Banana Strawberry Ice Cream

June 23 2017 VegKitchen 

Vegan Frozen Banana Strawberry Ice Cream Have you discovered banana ice cream? If not, its high time you did! Vegan frozen banana strawberry ice cream is made entirely with fruit -- no dairy, no added sugar. Enjoy like soft serve or in scoops -- a guilt-free treat for kids of all ages! For this, you dont need an ice cream machine; […] The post Vegan Frozen Banana Strawberry Ice Cream appeared first on VegKitchen.

Banana Peanut Butter Chocolate Ice Cream

June 22 2017 VegKitchen 

Banana Peanut Butter Chocolate Ice Cream Banana ice cream is amazing. Its hard to believe that this frozen treat is based almost entirely on banana. In this vegan banana ice cream recipe, peanut butter and a touch of chocolate add up to the classic combo of flavors you enjoy just as much in other desserts. Enjoy this in a bowl or […] The post Banana Peanut Butter Chocolate Ice Cream appeared first on VegKitchen.

12 Chia Seed Pudding Recipes You Have to Try

June 21 2017 VegKitchen 

12 Chia Seed Pudding Recipes You Have to Try Chia seed pudding has become a very popular dessert and breakfast option in the last few years. Here we have gotten together some of our favorite Chia seed pudding recipes for you to try. The post 12 Chia Seed Pudding Recipes You Have to Try appeared first on VegKitchen.

Frozen Chocolate Banana Ice Cream Swirl

June 20 2017 VegKitchen 

Frozen Chocolate Banana Ice Cream Swirl When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream -- naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything--frozen strawberries, blueberries or a little vanilla extract. Bonus […] The post Frozen Chocolate Banana Ice Cream Swirl appeared first on VegKitchen.

Vegan Menu: Chickpea Sandwich & Potato Salad

June 19 2017 VegKitchen 

Vegan Menu: Chickpea Sandwich & Potato Salad It may not quite be summer on the calendar today, but its just about here. With heat settling all over, the weather takes no notice of the date. A cool meal is most welcome at times like this. The only heat needed for this light and tasty dinner featuring our almost-famous chickpea sandwich spread is a […] The post Vegan Menu: Chickpea Sandwich & Potato Salad appeared first on VegKitchen.

Polenta with Black Beans & Green Salad Dinner

June 14 2017 VegKitchen 

Polenta with Black Beans & Green Salad Dinner Prepared polenta offers great ways to add variety to the dinner repertoire. One of our long-time faves is pan-grilled polenta topped with a simple combination of black beans and spinach. In addition to being the main dish of a light yet satisfying dinner, this can also be a hearty warm appetizer. There are a number […] The post Polenta with Black Beans & Green Salad Dinner appeared first on VegKitchen.

Almond Joy Chia Pudding

June 14 2017 VegKitchen 

Almond Joy Chia Pudding Chocolate chia pudding with almonds and coconut (that tastes like a candy bar!) is a super healthy treat that can be served for either breakfast or dessert. This combination of almonds and shredded coconut had me singing, sometimes you feel like a nut, sometimes you dont, like in the old candy bar commercials, so Ive […] The post Almond Joy Chia Pudding appeared first on VegKitchen.

Vegan Chile Relle?o Quiche

June 13 2017 VegKitchen 

The secret to this creamy, delicious vegan chile relle?o quiche is using aquafaba -- AKA chickpea liquid. Most poblano chiles are relatively mild, but if you dont want any heat, substitute 2 large green bell peppers instead. Or, if you like more heat, add a few roasted jalape?os to the mix. Recipe and photos from […] The post Vegan Chile Relle?o Quiche appeared first on VegKitchen.

Vegan Menu: Greek Lentil Salad & Cucumber Soup

June 12 2017 VegKitchen 

Vegan Menu: Greek Lentil Salad & Cucumber Soup When summer heat makes its stand, one of the biggest favors you can do for you and yours is to center your dinners around main-dish salads. Greek Lentil Salad with Tofu Feta is a perfect example. This hearty cold dish is easy enough to make for everyday meals, and impressive enough to serve on special […] The post Vegan Menu: Greek Lentil Salad & Cucumber Soup appeared first on VegKitchen.

Chocolate Pudding Pie with Seed Crust

June 9 2017 VegKitchen 

Chocolate Pudding Pie with Seed Crust I dont know if you remember this, but many years ago, Im talking the 70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to […] The post Chocolate Pudding Pie with Seed Crust appeared first on VegKitchen.

6 Healthy Plant-Based Fats and Their Benefits

June 8 2017 VegKitchen 

6 Healthy Plant-Based Fats and Their Benefits While there are good arguments for reducing bad fats (trans fats, saturated fats) from the diet, there are several sources of plant-based fats that have numerous health benefits. Read on for more on how to get these 6 healthy fats into your daily repertoire. What Are Healthy Fats? Fats arent totally evil! While there are some fats […] The post 6 Healthy Plant-Based Fats and Their Benefits appeared first on VegKitchen.

Beany Jackfruit Taquitos

June 7 2017 VegKitchen 

Beany Jackfruit Taquitos Taquitos (or flautas) are essentially rolled corn-tortilla tacos that are fried. While taquitos are traditionally filled with beef or chicken, these vegan jackfruit taquitos use a plant-based ingredient that gets stringy and meaty when cooked. The addition of beans to the jackfruit boosts protein content and satiety. Look for canned water-packed jackfruit in Asian markets […] The post Beany Jackfruit Taquitos appeared first on VegKitchen.

3 Ways to Lose Weight With Yoga And Meditation

June 5 2017 VegKitchen 

3 Ways to Lose Weight With Yoga And Meditation The journey of weight loss can try your patience and lead to frustration. Losing weight isn’t as straightforward as counting calories in vs. calories out; in fact calorie counting is proven to be a myth and is inaccurate! Let’s shift the paradigm and consider yoga and meditation as tools for weight loss. There can be a myriad […] The post 3 Ways to Lose Weight With Yoga And Meditation appeared first on VegKitchen.

Rainbow Vegetable “Rice”

June 5 2017 VegKitchen 

Rainbow Vegetable “Rice” Everyones raving about cauliflowerrice”, so why not give other veggies the rice treatment? Rainbow vegetablerice” is a great way to cut carbs and use up vegetables that are languishing in the refrigerator. Theres really very little involved to turn your vegetables into rice -- just some judicious pulsing on and off in the […] The post Rainbow VegetableRice” appeared first on VegKitchen.

Spanish Bell Pepper Sauté

June 2 2017 VegKitchen 

Spanish Bell Pepper Sauté Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to […] The post Spanish Bell Pepper Sauté appeared first on VegKitchen.

Not-Nutella Nutty Cocoa Breakfast Spread

June 1 2017 VegKitchen 

Not-Nutella Nutty Cocoa Breakfast Spread This nutty cocoa breakfast spread is so delicious that no one will suspect its also good for them. It’s free of processed sugar and made with high-fiber, vitamin-packed beans and bananas (the riper, the better). I spread it on toast when I need a quick breakfast on the go. The key to a creamy spread is not […] The post Not-Nutella Nutty Cocoa Breakfast Spread appeared first on VegKitchen.

9 Amazing Vegan Mac and Cheese Recipes

May 30 2017 VegKitchen 

9 Amazing Vegan Mac and Cheese Recipes Mac and cheese is such a classic comfort food that its no wonder that the vegan version has become a classic, too. There are so many great ways to make vegan mac and cheese -- some of which involve no (vegan) cheese at all. So indulge all you want -- these recipes will please kids […] The post 9 Amazing Vegan Mac and Cheese Recipes appeared first on VegKitchen.

Easy Vegan Picnic Menu & Tips

May 29 2017 VegKitchen 

Easy Vegan Picnic Menu & Tips Heading into the summer months, its useful and fun to have an easy vegan picnic menu at hand. Here are a few savory, sturdy dishes that can be packed into a cooler. To round out the plan, add some seasonal fruits and refreshing beverages. Sure, the food is great and tastes even better when enjoyed in […] The post Easy Vegan Picnic Menu & Tips appeared first on VegKitchen.

Vegan Mac and Cheese

May 27 2017 VegKitchen 

Vegan Mac and Cheese This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies -- this goes well with simply prepared broccoli or kale -- and a colorful salad or platter of fresh cut […] The post Vegan Mac and Cheese appeared first on VegKitchen.

12 Comforting & Easy Vegan Casseroles

May 26 2017 VegKitchen 

12 Comforting & Easy Vegan Casseroles Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt! Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. […] The post 12 Comforting & Easy Vegan Casseroles appeared first on VegKitchen.

Maintaining a Vegan Diet During Pregnancy

May 25 2017 VegKitchen 

Maintaining a Vegan Diet During Pregnancy Maintaining a vegan diet during pregnancy always seem to cause concern, but it can be done! Here are some tips and valuable information. During pregnancy, your need for all nutrients increases. For example, you will need more calcium, more protein, and more folic acid. But calorie needs increase only modestly during pregnancy. In fact, you […] The post Maintaining a Vegan Diet During Pregnancy appeared first on VegKitchen.

Ready-to-Eat Vegan Spreads You’ve Got to Try

May 24 2017 VegKitchen 

Ready-to-Eat Vegan Spreads You’ve Got to Try It can be fun to make tasty spreads when the mood strikes, but sometimes that mood doesnt. Thats when these delicious ready-to-eat vegan spreads come in handy. Just add fresh bread, whole-grain crackers, or healthy chips. Here, we’re going to sample sesame spreads, artichoke pesto, vegan cream cheese, vegan butter, and guacamole. All of Sesame Kingdoms […] The post Ready-to-Eat Vegan Spreads You’ve Got to Try appeared first on VegKitchen.

Brown Rice vs White Rice: A Comparison

May 23 2017 VegKitchen 

Brown Rice vs White Rice: A Comparison Brown rice vs white rice -- which is best? -- thats a common question and one that well explore here. The post Brown Rice vs White Rice: A Comparison appeared first on VegKitchen.

Baked Polenta Casserole with Zucchini & Spinach

May 22 2017 VegKitchen 

Baked Polenta Casserole with Zucchini & Spinach This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara--roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express […] The post Baked Polenta Casserole with Zucchini & Spinach appeared first on VegKitchen.

Salsa Verde Quinoa & Veggies Dinner

May 19 2017 VegKitchen 

Salsa Verde Quinoa & Veggies Dinner When you have a delicious, nourishing (and quick) dish like Salsa Verde Quinoa Pilaf as the centerpiece of a dinner plate, the rest of the meal comes together quickly. Here, weve completed the veg-centric meal with a late spring flavor, though it can be enjoyed almost any time of year. Asparagus used to be a […] The post Salsa Verde Quinoa & Veggies Dinner appeared first on VegKitchen.

Mediterranean Diet Recipes -- Healthy and Delicious

May 18 2017 VegKitchen 

Mediterranean Diet Recipes -- Healthy and Delicious Healthy Mediterranean diet recipes are among the most delicious on the planet, filled with fresh produce and whole grains. And a great perk is that many classic dishes are naturally vegan -- not veganized -- making this group of cuisines perfect for the plant-based diet. The value of the Mediterranean diet has been borne out by […] The post Mediterranean Diet Recipes -- Healthy and Delicious appeared first on VegKitchen.

5-Minute Vegan Artichoke Dip

May 17 2017 VegKitchen 

5-Minute Vegan Artichoke Dip If you like artichokes, youll love this tangy vegan sour cream artichoke dip. And being to make it in 5 minutes flat makes it even more appealing. We used Follow Your Heart vegan sour cream, but you can use any brand your natural foods store carries. (when you have more than 5 minutes to spare until […] The post 5-Minute Vegan Artichoke Dip appeared first on VegKitchen.

Spring Sweet Fresh Pea Soup

May 16 2017 VegKitchen 

Spring Sweet Fresh Pea Soup Sweet fresh peas, leeks, and leafy greens come together in this lavish green pea soup. This spring sweet pea soup can be made in a blink of an eye with readily available seasonal ingredients. Your palate will enjoy the tenderness of the peas and sweet potatoes, followed by the lingering aroma of garlic and leek […] The post Spring Sweet Fresh Pea Soup appeared first on VegKitchen.

Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw

May 15 2017 VegKitchen 

Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw Lets start the week off with a colorful and healthy vegan menu. Garlicky black bean soft tacos are enhanced with yellow summer squash are actually less work than meets the eye. The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more […] The post Vegan Menu: Black Bean Tacos & Cabbage Apple Slaw appeared first on VegKitchen.

6 Tasty Chickpea Salads and Spreads

May 12 2017 VegKitchen 

6 Tasty Chickpea Salads and Spreads Everyone needs a good chickpea salad recipe in their repertoire! Here are VegKitchen’s favorite chickpea salads and spreads. They’re quick, tasty, high in protein, and so easy to make. Chickpea and Kale Sandwich Spread or Salad (shown above) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce […] The post 6 Tasty Chickpea Salads and Spreads appeared first on VegKitchen.

Health Benefits of Coconut

May 12 2017 VegKitchen 

Health Benefits of Coconut Coconut health benefits have been getting lots of attention in recent years. While there was a panic at one point about the high level of saturated fat in coconuts, studies have shown that there isnt as definitive a link between saturated fat and heart disease as researchers once thought. While much of the saturated fat we […] The post Health Benefits of Coconut appeared first on VegKitchen.

Nearly-Instant Vegan Miso Soup

May 11 2017 VegKitchen 

Nearly-Instant Vegan Miso Soup If youre vegan, you need to know that miso soup served in a Japanese eateries is often made with fish stock, so do ask when ordering. Its a warming treat thats a shame to miss, it’s nice to know that making traditional-style miso soup at home (minus the fish) is quite easy. Lately, though, Im […] The post Nearly-Instant Vegan Miso Soup appeared first on VegKitchen.

Can The Apple Cider Vinegar Diet Help You Lose Weight?

May 9 2017 VegKitchen 

Can The Apple Cider Vinegar Diet Help You Lose Weight? Many of you have already heard that raw, organic, and unfiltered apple cider vinegar can assist in weight loss and overall well-being. The apple cider vinegar diet is probiotic, and has many additional health benefits. Here we explore how the apple cider vinegar diet as part of a healthy lifestyle can help you lose weight while at the […] The post Can The Apple Cider Vinegar Diet Help You Lose Weight? appeared first on VegKitchen.

Lemon Ginger Tea: 5 Reasons Why You Should Drink It

May 9 2017 VegKitchen 

Lemon Ginger Tea: 5 Reasons Why You Should Drink It Are you searching for a way to give your immune system a boost? How about a drink that can relieve stress? Well, if youre holding a cup of lemon ginger tea in your hand, then youre on the right track! The post Lemon Ginger Tea: 5 Reasons Why You Should Drink It appeared first on VegKitchen.

Healthy Vegan Snacks, Appetizers, and Dips

May 8 2017 VegKitchen 

Healthy Vegan Snacks, Appetizers, and Dips VegKitchen offers an array of easy, healthy vegan snacks, appetizers, and dips for the grazing pleasure of adults and kids alike! Here is our listing of tasty and nutritious vegan snacks. The post Healthy Vegan Snacks, Appetizers, and Dips appeared first on VegKitchen.

Vegan Sandwiches and Wraps: Easy Ideas for Vegan Sandwiches

May 8 2017 VegKitchen 

Vegan Sandwiches and Wraps: Easy Ideas for Vegan Sandwiches Here are lots of tasty options to explore for portable vegan sandwiches and wraps -- easy ideas for vegans and vegetarians that are great for school lunches and for adults who are tired of pricey restaurant lunches and need some fresh brown bag vegan sandwiches and wraps options. You might also like 10 Easy Vegan Wraps […] The post Vegan Sandwiches and Wraps: Easy Ideas for Vegan Sandwiches appeared first on VegKitchen.

Vegan 7-Layer Bean Dip

May 5 2017 VegKitchen 

Vegan 7-Layer Bean Dip 7-layer bean dip (aka 7-layer Mexican dip) is one of those delicious concoctions that probably has little to do with Mexican cuisine, in the same way that many Chinese food dishes are nowhere to be found in China. But its a heck of a party dip, so well take it. This all-vegan 7-layer bean dip […] The post Vegan 7-Layer Bean Dip appeared first on VegKitchen.

Tips and Strategies for the Vegan Athlete Diet

May 4 2017 VegKitchen 

Tips and Strategies for the Vegan Athlete Diet For a vegan athlete, diet is a critical consideration. There are lots of accomplished vegan athletes from across the world of sports, and many more who, though not famous, are thriving on their plant-based diet. Here are some of VegKitchens in-depth posts featuring tips and strategies to stay healthy and fit as you pursue your […] The post Tips and Strategies for the Vegan Athlete Diet appeared first on VegKitchen.

6 Ways to Use Veggie Burgers (Other Than on a Bun)

May 4 2017 VegKitchen 

6 Ways to Use Veggie Burgers (Other Than on a Bun) In our Vegan Food Hacks kitchen, we’re fans of using veggie burgers in meaty recipes, since many brands are made with grains, beans, pea protein, and vegetables. In contrast, many meat substitute products are based on soy protein isolates, which arent as good for you. Here’s a listing of some of the best veggie burger brands, only one […] The post 6 Ways to Use Veggie Burgers (Other Than on a Bun) appeared first on VegKitchen.

Caramelized Onion Hummus

May 3 2017 VegKitchen 

Caramelized Onion Hummus This caramelized onion hummus recipe was inspired by one in Jerusalem by Yotam Ottolenghi and Sami Tamimi, and the endless hummus plates that I devoured in Israel. Recipe by Gadi Friedman, adapted from Sesame Kingdom, reprinted by permission. Photo by Marc Piscotty. Caramelized onions 1 tablespoon olive oil 1 large onion, halved and sliced 1/­­2 teaspoon cumin […] The post Caramelized Onion Hummus appeared first on VegKitchen.

20-Minute Salsa Black Bean Soup

May 2 2017 VegKitchen 

20-Minute Salsa Black Bean Soup There are those times -- and it doesnt have to be in the dead of winter -- when you crave a really hefty, hearty, satisfying soup. A rainy day, a sudden head cold, and you want some soup NOW. This delicious salsa black bean soup is yours in not more than 20 minutes. Seriously. And its […] The post 20-Minute Salsa Black Bean Soup appeared first on VegKitchen.

Vegan Menu: Layered Taco Salad

May 1 2017 VegKitchen 

Vegan Menu: Layered Taco Salad For our Monday vegan menu, were already looking forward to Friday -- Cinco de Mayo! If you make Mexican-flavored vegan Layered Taco Salad for dinner tonight, you might just love it enough to repeat it at the end of the week. Its that easy, and that good. This layered taco salad is a cousin to loaded […] The post Vegan Menu: Layered Taco Salad appeared first on VegKitchen.

Vegan Dinner Hack: Butternut Soup & Hummus Wraps

April 28 2017 VegKitchen 

Vegan Dinner Hack: Butternut Soup & Hummus Wraps Here’s a tasty vegan dinner featuring shortcut butternut squash soup and simple hummus and avocado wraps that make a perfect companion. No need to follow exact recipes, just a few easy steps and a delicious meal is yours in 20 minutes or less! Smooth, mellow butternut squash soup has to be among the top comfort […] The post Vegan Dinner Hack: Butternut Soup & Hummus Wraps appeared first on VegKitchen.

12 Best Brown Rice Recipes

April 27 2017 VegKitchen 

12 Best Brown Rice Recipes VegKitchen readers love brown rice for its versatility, and its superior nutrition profile as compared to white rice. And while there are more whole grains to choose from today -- quinoa, farro, spelt, and others -- brown rice seems to hold its own as a favorite staple. It’s inexpensive (especially bought in bulk) and so […] The post 12 Best Brown Rice Recipes appeared first on VegKitchen.

How to Roast Chickpeas in a Skillet, 4 Ways

April 25 2017 VegKitchen 

How to Roast Chickpeas in a Skillet, 4 Ways There are tons of recipes out there for oven roasted chickpeas, but I question the need to turn the oven on for one, or even two cans worth of this tasty legume. Instead, well show you how to roast chickpeas in a skillet, and give them a variety of flavors each time -- spicy, savory, and […] The post How to Roast Chickpeas in a Skillet, 4 Ways appeared first on VegKitchen.

Vegan Menu: Pasta with Spinach and Chickpeas

April 24 2017 VegKitchen 

Vegan Menu: Pasta with Spinach and Chickpeas A hearty pasta dish thats on the table in 30 minutes is the star of this weeks Mvegan menu. Pasta with greens and beans is a classic Mediterranean combo, and Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes is a tasty take on the trio. Make sure to read on for a perfect salad pairing for […] The post Vegan Menu: Pasta with Spinach and Chickpeas appeared first on VegKitchen.

6 Fantastic Ways to Stuff Sweet Potatoes

April 22 2017 VegKitchen 

6 Fantastic Ways to Stuff Sweet Potatoes Sweet potatoes are vegetable heaven! If you do absolutely nothing other than bake or microwave them, theyre still as delicious as all heck. Not to diss regular potatoes, but sweet potatoes have them beat in nutrients, especially in vitamin A and C. Though sweet potatoes are super tasty in their own right, stuffing them with other tasty […] The post 6 Fantastic Ways to Stuff Sweet Potatoes appeared first on VegKitchen.

10 Easy Vegan Pizza Recipes

April 20 2017 VegKitchen 

10 Easy Vegan Pizza Recipes Pizza is such a convenient main dish to make at home, now that great crusts and sauces get you started. Just add veggies! Here are our favorite easy vegan pizza recipes. Garlicky Fresh Tomato and Basil Pizza (shown at top) is a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is […] The post 10 Easy Vegan Pizza Recipes appeared first on VegKitchen.

Raw Vegan Orange Creamsicle Ice Cream Cake

April 18 2017 VegKitchen 

Raw Vegan Orange Creamsicle Ice Cream Cake This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like youve been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw. This frozen cake is designed to be made […] The post Raw Vegan Orange Creamsicle Ice Cream Cake appeared first on VegKitchen.

Monday Menu: Sesame-Ginger Tofu Broccoli Stir-Fry

April 17 2017 VegKitchen 

Monday Menu: Sesame-Ginger Tofu Broccoli Stir-Fry I could live on Asian-style stir-fries and noodle dishes. Theyre so versatile and simple to make, perfect for busy weeknights. Case in point, Sesame-Ginger Tofu Broccoli Stir-Fry. Its inspired by General Tsos Tofu, but dispenses with the cornstarch-battered, deep-fried tofu.This version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even […] The post Monday Menu: Sesame-Ginger Tofu Broccoli Stir-Fry appeared first on VegKitchen.

Foods That Support a Healthy Microbiome

April 14 2017 VegKitchen 

Foods That Support a Healthy Microbiome Lets take a closer look at what a microbiome is exactly, why it matters, and which foods support its health. The post Foods That Support a Healthy Microbiome appeared first on VegKitchen.

What to Feed Vegan Dogs

April 11 2017 VegKitchen 

What to Feed Vegan Dogs Excerpted from A Short Guide to Veganism by Vivian Penelope Alvez. Contrary to what many people believe, dogs are true omnivores. Its not difficult to raise healthy vegan dogs on a vegan dog food diet for your special companion. The post What to Feed Vegan Dogs appeared first on VegKitchen.

Monday Menu: Black Bean & Zucchini Tortilla Casserole

April 10 2017 VegKitchen 

Monday Menu: Black Bean & Zucchini Tortilla Casserole Hearty, filling Black Bean and Zucchini Tortilla Casserole is also known as chilaquiles. Whatever you choose to call this classic Southwestern dish, it features layers of soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. The post Monday Menu: Black Bean & Zucchini Tortilla Casserole appeared first on VegKitchen.

Vegan Recipes Your Non-Vegan Partner will Love

April 7 2017 VegKitchen 

Vegan Recipes Your Non-Vegan Partner will Love Vegan diets arent without hot dogs, pizza, favored Chinese restaurant dishes and even facsimiles of bacon, of course. So its time to show your non vegan partner what vegan cooking can do. The post Vegan Recipes Your Non-Vegan Partner will Love appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

7 Reasons You’re Not Losing Weight on a Vegan Diet

April 5 2017 VegKitchen 

7 Reasons You’re Not Losing Weight on a Vegan Diet The decision to go vegan is not necessarily one that should be solely about achieving specific weight loss goals. However, many people do enjoy some weight loss while living a vegan lifestyle. While theres no silver bullet vegan weight loss diet, there are things you might be doing that are preventing you from losing weight, including […] The post 7 Reasons You’re Not Losing Weight on a Vegan Diet appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegkitchen Monday Menu, April 3, 2017

April 3 2017 VegKitchen 

Vegkitchen Monday Menu, April 3, 2017 In our home, pizza night has almost always been more of a Friday kind of meal. Pizza dinners are great way to crash at the end of the week, accompanied by wine or beer and a movie. But theres no earthly reason that a semi-homemade pizza cant be enjoyed on a weeknight. The post Vegkitchen Monday Menu, April 3, 2017 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Let’s Go Nuts for Good Health

March 30 2017 VegKitchen 

Let’s Go Nuts for Good Health Heres a look at the benefits of eating nuts regularly, and the best nuts to eat. If youre going for a more balanced diet, trying to lower your cholesterol, and even want to lose weight, be sure to include nuts in your daily fare. Just a single handful can have a powerful, positive impact on your […] The post Let’s Go Nuts for Good Health appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

7 Benefits of Plant-Based Diets for Seniors

March 29 2017 VegKitchen 

7 Benefits of Plant-Based Diets for Seniors Are you thinking of exploring a more plant-based diet? Here are 7 benefits of plant-based diets for seniors -- the new, doctor-prescribed and research-approved trend that boosts health and helps you enjoy a longer life and more vibrant lifestyle. What Is a Plant-Based Diet? The post 7 Benefits of Plant-Based Diets for Seniors appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Classic Eggless Vegan “Egg” Recipes

March 27 2017 VegKitchen 

Classic Eggless Vegan “Egg” Recipes It’s easier than ever to enjoy eggless vegan “egg” recipes -- classics you thought youd have to give up once you went vegan. With a few clever products and simple recipes, you can enjoy animal-free, surprisingly egg-like dishes. Here are some of our favorites. The post Classic Eggless Vegan “Egg” Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Ayurvedic Herbs to Add to Your Diet

March 24 2017 VegKitchen 

Ayurvedic Herbs to Add to Your Diet As far as holistic health trends go, Ayurveda has been popping up everywhere in recent years. There are even Ayurvedic health drinks and recipes being offered in some of the trendiest restaurants. Its no surprise that this ancient Indian system of medicine is becoming more popular.The post Ayurvedic Herbs to Add to Your Diet appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Instant Pot Asian Steamed Dumplings

March 22 2017 VegKitchen 

Instant Pot Asian Steamed Dumplings Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets.The post Instant Pot Asian Steamed Dumplings appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegan Wines and Wine Pairings: Q & A with Whitecliff Winery

March 20 2017 VegKitchen 

Vegan Wines and Wine Pairings: Q & A with Whitecliff Winery What is vegan wine? When and why is wine not vegetarian or vegan? Many wine drinkers, even those who are vegetarian or vegan, may be unaware that animal ingredients are often used in the wine clarifying process.The post Vegan Wines and Wine Pairings: Q & A with Whitecliff Winery appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

5 Spring Vegan Soup Recipes

March 18 2017 VegKitchen 

5 Spring Vegan Soup Recipes Spring and summer are headed our way. While that may mean fun in the sun and a great reason to boost those mood-elevating vitamin D levels, it can also be a time for heartache. Heartache because soup season is over.The post 5 Spring Vegan Soup Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

9 Plant-Based Foods That will Help you Sleep

March 17 2017 VegKitchen 

9 Plant-Based Foods That will Help you Sleep Did you know there are foods that will help you sleep? Theres a lot in modern society to disrupt our sleep, and food could counteract these sleep disruptors. Late night glowing screens, general stress, insane news stories, caffeine too late in the day, exercise too late in the day, certain medications, getting really involved in binging Netflix and deciding your painting muse is only active at 1:The post 9 Plant-Based Foods That will Help you Sleep appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Beet Recipes -- Easy, Vegan, and Delicious

March 15 2017 VegKitchen 

Beet Recipes -- Easy, Vegan, and Delicious Tons of readers come to VegKitchen for tips on

10 Terrific Cauliflower Rice Recipes

March 14 2017 VegKitchen 

10 Terrific Cauliflower Rice Recipes Heres a selection of cauliflowerrice” recipes (and a few cauliflowercouscous” recipes as well) that are easy, tasty, and just happen to be vegan. Cauliflower rice and couscous are clever ways to get a nutritious vegetable into your regimen, and good for anyone who avoids grain foods for any reason. Its also a good way to disguise vegetables for your picky eaters!The post 10 Terrific Cauliflower Rice Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Artichoke Farro

March 13 2017 VegKitchen 

Artichoke Farro Farro has been enjoyed in Italy for thousands of years, so its a natural partner for artichokes--another Italian favorite. Recipe from

10 Great Quinoa Bowl Recipes

March 11 2017 VegKitchen 

10 Great Quinoa Bowl Recipes If you need an easy way to serve up a ton of protein and nutrients in one go, youll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner--seriously, you can have them any time of day!The post 10 Great Quinoa Bowl Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Immune-Boosting Spicy Thai Coconut Soup

March 9 2017 VegKitchen 

Immune-Boosting Spicy Thai Coconut Soup Immune-boosting Spicy Thai Coconut Soup is a super tasty recipe --it’s also easy to make, vegan, and gluten-free. For those of you who dont like spicy, the chillies are optional. When youre eating the right foods to support your health, food is your medicine.The post Immune-Boosting Spicy Thai Coconut Soup appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchen Monday Menu, March 6, 2017

March 6 2017 VegKitchen 

VegKitchen Monday Menu, March 6, 2017 At VegKitchen, our favorite word is easy. We want our food to be healthy and taste good, but who has time for elaborate meals, especially on busy weekdays? No wonder 

10 Tips to Help Your Kids Make Healthy Food Choices

March 2 2017 VegKitchen 

10 Tips to Help Your Kids Make Healthy Food Choices Most parents know the challenges of getting kids to eat healthy foods. Children are bombarded with advertising and media messages for foods that are filed with sugar, fat, and iffy ingredients. Even if a child makes their own choice to go vegetarian and vegan, that’s no guarantee that they wont be finicky.The post 10 Tips to Help Your Kids Make Healthy Food Choices appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Q & A with Kip Andersen, Co-Director, What the Health

March 2 2017 VegKitchen 

Q & A with Kip Andersen, Co-Director, What the Health

Apple Cider Vinegar Drinks for Health and Energy

February 28 2017 VegKitchen 

Apple Cider Vinegar Drinks for Health and Energy On our popular page featuring 

Vegan Risotto Recipes

February 24 2017 VegKitchen 

Vegan Risotto Recipes Vegan risotto can be tough to make. Traditional risotto recipes call for a lot of dairy, which makes creating a good vegan version a challenge. But that doesn’t mean you can’t enjoy this classic Italian dish senza formaggio.The post Vegan Risotto Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Tempeh Bacon, Lettuce, and Tomato Wraps

February 22 2017 VegKitchen 

Tempeh Bacon, Lettuce, and Tomato Wraps If youd like to make your own tempeh bacon to use in TLT wraps or as a side for tofu scrambles and such, heres an easy and tasty way to do it. Prepared products like Fakin  Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. Youll need just a few ingredients to make tempeh -- and lots of other things -- taste like bacon.The post Tempeh Bacon, Lettuce, and Tomato Wraps appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

7 Cozy Vegan Recipes Using Vegetable Broth That Aren’t Soups

February 17 2017 VegKitchen 

7 Cozy Vegan Recipes Using Vegetable Broth That Aren’t Soups A hearty vegetable broth makes for some cozy vegan recipes that are great relaxing at home after a long day or warming yourself up on a cold afternoon.The post 7 Cozy Vegan Recipes Using Vegetable Broth That Aren’t Soups appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

7 Common Superfoods for Women of Any Age

February 15 2017 VegKitchen 

7 Common Superfoods for Women of Any Age Women today are more conscious of their health and food intake. They watch what they eat more carefully now than ever. But you need not buy expensive and unproven superfoods and supplements, when there are so many common foods that can benefit your health.The post 7 Common Superfoods for Women of Any Age appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchen Monday Menu, February 13, 2017

February 13 2017 VegKitchen 

VegKitchen Monday Menu, February 13, 2017 February is in a word, ugh. Weve had it by now with weird winter weather, short days, colds and flu. Lets remember that spring is just over a month away, and lets brighten our meatless Monday with a fun meal.The post VegKitchen Monday Menu, February 13, 2017 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Maya Kaimal Indian Simmer Sauces & More

February 9 2017 VegKitchen 

Maya Kaimal Indian Simmer Sauces & More I can whip up decent Asian-style dishes, but I never got the hang of making authentic-flavored Indian dishes at home. Its not all that difficult, as demonstrated by the brilliant

10 Warm Salads for Winter

February 7 2017 VegKitchen 

10 Warm Salads for Winter Eating produce all year round -- both cooked and raw -- is one of the healthiest habits on earth. Salads take care of the latter, but theyre not exactly crave-worthy in the winter when most of us would rather have warm foods like soups and stews (or starchy comfort foods). Something that works like a charm to make cool weather salads more enticing is adding something warm or even piping hot to them.The post 10 Warm Salads for Winter appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Easy Winter Crock Pot Recipes

February 3 2017 VegKitchen 

Easy Winter Crock Pot Recipes Winter is a special kind of season. And the best part of it is that no matter how cold it gets outside, you can always come in for a warm meal. It’s one of the best feelings in the world to watch the snow fall outside while you enjoy a steaming bowl of healthy vegan food.The post Easy Winter Crock Pot Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

10 Top Health Benefits of Coffee

February 1 2017 VegKitchen 

10 Top Health Benefits of Coffee Coffee is actually very healthy. Its loaded with antioxidants and beneficial nutrients that can improve your health. Studies show that coffee drinkers have a lower risk of several serious diseases.The post 10 Top Health Benefits of Coffee appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchen Monday Menu, January 30, 2017

January 30 2017 VegKitchen 

VegKitchen Monday Menu, January 30, 2017

An Interview with Victoria Moran, PETA’s 2016 Sexiest Vegan Over 50

January 26 2017 VegKitchen 

An Interview with Victoria Moran, PETA’s 2016 Sexiest Vegan Over 50 A few months ago, we asked VegKitchen readers to cast their vote for author, animal advocate, educator, and all-around amazing woman Victoria Moran in PETA’s annual

Hot-and-Cool Tofu Teriyaki Salad

January 25 2017 VegKitchen 

Hot-and-Cool Tofu Teriyaki Salad When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu thats been cooked in tasty teriyaki sauce.The post Hot-and-Cool Tofu Teriyaki Salad appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchen Monday Menu, January 23, 2017

January 23 2017 VegKitchen 

VegKitchen Monday Menu, January 23, 2017 There are few things that are more comforting for cool-weather meals (other than soup, of course!) than a casserole served straight for the oven. Many casseroles are just too time-consuming and fussy to make at the end of the day, but not our

Celebrate Global Pulse Day with Delicious Bean and Lentil Dishes

January 18 2017 VegKitchen 

Celebrate Global Pulse Day with Delicious Bean and Lentil Dishes Today, January 18, 2017 is Global Pulse Day , a worldwide event building on the movement that began with 2016s International Year of Pulses.The post Celebrate Global Pulse Day with Delicious Bean and Lentil Dishes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Best Vegan Cookbooks

January 16 2017 VegKitchen 

Best Vegan Cookbooks Sometimes it can be tough to come up with exciting vegan recipes. You might have a few go-to recipes you’ve stuck to since you became a vegan. But why not branch out and see what the vegan world has to offer?The post Best Vegan Cookbooks appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Winter One-Pot Lentils and Rice

January 13 2017 VegKitchen 

Winter One-Pot Lentils and Rice Some nights are so cold its hard to tear yourself away from the fire to make dinner. This is the recipe you need to make. Its hearty, filling, and uses staples from your pantry.The post Winter One-Pot Lentils and Rice appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Gluten-Free and Low-Gluten Pasta Varieties

January 10 2017 VegKitchen 

Gluten-Free and Low-Gluten Pasta Varieties Whether you have celiac disease, gluten intolerance, or just want to start cutting down, theres no denying it -- wheat is hard to avoid. But if you take the time to look, theres a whole delicious world of pasta beyond the boxed durum wheat varieties. If you avoid gluten and are stuck in a pasta rut, try one of these gluten-free or low-gluten options.The post Gluten-Free and Low-Gluten Pasta Varieties appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchens Monday Menu

January 9 2017 VegKitchen 

VegKitchens Monday Menu This week we introduce this new feature -- an easy and healthy menu to start your week off rightc. Lets build on Meatless Monday, MeatOut Monday, Meatfree Monday, and Vegan Monday movements (and there are others!).The post VegKitchens Monday Menu appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

VegKitchens Top 10 Tips for a Healthier You in the New Year

January 5 2017 VegKitchen 

VegKitchens Top 10 Tips for a Healthier You in the New Year At the start of every new year, we all make resolutions to get healthier, happier -- and usually, thinner! Let’s do away with resolutions that are all too easy to break and instead adopt healthy habits that will become second nature and do what dieting can never achieve. Here are our top 10 tips for healthy living that you can incorporate into your routine this year.The post VegKitchens Top 10 Tips for a Healthier You in the New Year appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

School Lunch in a Bento Box: Fun and Earth-Friendly

January 3 2017 VegKitchen 

School Lunch in a Bento Box: Fun and Earth-Friendly How I wish these contemporary bento boxes were available when my kids were growing up! I stood there in the kitchen at 6:30 a.The post School Lunch in a Bento Box: Fun and Earth-Friendly appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

10 Easy, Inexpensive Party Snacks to Make at the Last Minute

December 30 2016 VegKitchen 

10 Easy, Inexpensive Party Snacks to Make at the Last Minute Parties and celebrations help keep the winter blues at bay, whether for New Years eve or day, Super Bowl, Oscar-watching. Or any impromptu gathering for whatever reason helps to allay the post-holiday let-down. For your next gathering, whether hosting or attending, its handy to have a list of healthy, yummy snack ideas that can be made at the last minute.The post 10 Easy, Inexpensive Party Snacks to Make at the Last Minute appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegan BLT Salad

December 28 2016 VegKitchen 

Vegan BLT Salad The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing. And if youre lightening up post-winter holidays, the classic combo of lettuce, tomatoes, and (vegan) bacon minus the bread will hit the spot without feeling heavy.The post Vegan BLT Salad appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Pappardelle with Chard and White Beans

December 23 2016 VegKitchen 

Pappardelle with Chard and White Beans Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It’s a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat.The post Pappardelle with Chard and White Beans appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Weekly Plant-Based Dinner Plan, December 19 – 23, 2016

December 19 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, December 19 – 23, 2016 This week, in place of our usual weekday dinner plan, lets count down to Christmas with five of VegKitchens most popular vegan main dish options for the holiday table. That way, you can start planning on what youd like to make if youre hosting, or to bring to share if youre a guest. Most of these can be made up to 3 days in advance if youd like to make ahead.The post Weekly Plant-Based Dinner Plan, December 19 – 23, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Dark Chocolate Coconut Mousse

December 13 2016 VegKitchen 

Dark Chocolate Coconut Mousse Dark chocolate coconut mousse is delicious anytime of day! This simple, 3 ingredient, luscious recipe was developed by

How to Cut 7 Fruits Like a Pro

December 9 2016 VegKitchen 

How to Cut 7 Fruits Like a Pro With more varieties of fruits becoming available year-round, its tempting to bring them home -- only to have them sit on the table or in the fridge. Rather than ponder how in the world to cut up healthy treats like coconut, pomegranate, passion fruit, pineapple, mango and others, this visual guide will have you prepping them like a pro. And as a bonus, see the end of this graphic for a few more clever hacks that will help you make the most of your fruits.The post How to Cut 7 Fruits Like a Pro appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Avocado Chocolate Maca Mousse

December 6 2016 VegKitchen 

Avocado Chocolate Maca Mousse Many healthy food fans know that avocado is the secret ingredient in this kind of nondairy chocolate mousse. Its silky smooth, and maca makes it even better. Macas malt-like flavor blends beautifully with chocolate.The post Avocado Chocolate Maca Mousse appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Weekly Plant-Based Dinner Plan, December 5 – 8, 2016

December 5 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, December 5 – 8, 2016 The first full week of December makes Thanksgiving seem like a bygone memory already -- the holiday rush is officially on! With so much to do, and travel and social plans to make, we’ll keep things light and easy this week. First up is

Chickpea, Avocado, and Spinach Spread

November 30 2016 VegKitchen 

Chickpea, Avocado, and Spinach Spread If youre looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, youre in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day -- even for breakfast, or scoop a little of the soft center from a fresh crusty baguette.The post Chickpea, Avocado, and Spinach Spread appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Handmade Kitchen Gifts for the Cook, Hostess, and Foodie

November 28 2016 VegKitchen 

Handmade Kitchen Gifts for the Cook, Hostess, and Foodie Nothing says thoughtful like a gift that is handmade. Handmade kitchen gifts are one-of-a-kind, and they’re more personal than buying yet another gift from your favorite kitchen brand. These handmade kitchen gifts are the perfect gifts for anyone who loves to cook, host dinner parties, or for anyone who simply enjoys eating!The post Handmade Kitchen Gifts for the Cook, Hostess, and Foodie appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Last-Minute Vegan Thanksgiving Dinner in Less Than an Hour

November 22 2016 VegKitchen 

Last-Minute Vegan Thanksgiving Dinner in Less Than an Hour Thanksgiving has become the holiday that many vegans look forward to all year -- there are so many great options to make and to share. But what with lifes unexpected twists, were here to help out if theres an unexpected glitch in your plans -- you, your partner, or your kids get sick; your flight gets cancelled; a snowstorm makes traveling hazardous. Or, at the very last minute, youve decided you just want to keep things quiet and intimate, rather than tussling with your rowdy relatives, especially in the current political climate Whatever the reason, if you’re on the verge of opting out but just dont want to feel left out, we at VegKitchen have designed this super-easy season-friendly menu that you can throw together at the last minute.The post Last-Minute Vegan Thanksgiving Dinner in Less Than an Hour appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegan Thanksgiving Cooking Made Easy

November 19 2016 VegKitchen 

Vegan Thanksgiving Cooking Made Easy Want the secret for cooking a successful and delicious vegan Thanksgiving dinner that everyone--including those family members and friends who crack jokes and claim to only eat meat--will be raving about? Its simple: Design a well-rounded vegan Thanksgiving menu that is filled with surprising and satisfying vegetable-based dishes and vegan twists on traditional favorites.The post Vegan Thanksgiving Cooking Made Easy appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Tips for Easing Your Holiday Meal Prep

November 17 2016 VegKitchen 

Tips for Easing Your Holiday Meal Prep In this insanely busy world, most people -- even Grandma -- would be daunted by the prospect of preparing an entire Thanksgiving or Christmas feast for a crowd. And with so many dietary preferences to accommodate -- vegetarian, vegan, gluten-free -- holiday meal prep can start to feel overwhelming. Whether youre going to be a host or a participating guest, here are some tips that will help simplify your holiday meal prep so that you can feel festive rather than frazzled when the company starts to gather.The post Tips for Easing Your Holiday Meal Prep appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Weekly Plant-Based Dinner Plan, November 14 – 18, 2016

November 14 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, November 14 – 18, 2016 Its hard to believe that Thanksgiving is around the corner, which means that Christmas and Hanukkah arent far behind. In terms of food, the holiday season brings a mixed blessing -- the gratitude of abundance, paired with the fear of gaining too much weight at this time of year! So lets fill this pre-holiday season week with lighter dishes from around the world before the craving for more traditional holiday fare kicks in.The post Weekly Plant-Based Dinner Plan, November 14 – 18, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Yoast SEO Sample

November 8 2016 VegKitchen 

The post Yoast SEO Sample appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Weekly Plant-Based Dinner Plan, November 7 – 11, 2016

November 7 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, November 7 – 11, 2016 So far, most everyone I speak to, no matter where they live, are experiencing a rather mild November -- some even complain that it still seems like summer. And there are still climate change skeptics? This weeks dinner selections will satisfy cravings for warm meals that arent yet wintery.The post Weekly Plant-Based Dinner Plan, November 7 – 11, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Juices vs. Smoothies: Which is best?

November 3 2016 VegKitchen 

Juices vs. Smoothies: Which is best? Which gives you more benefits, smoothies or juices? Smoothies are easy to make, with the whole leaf and accompanying fruit or fruit being used, resulting in a beverage that’s filled with fiber. On the other hand, the essence of a lot more greens and fruits can go into one serving of juice, making it a more potent source of all the nutrients and enzymes present in the produce that’s used.The post Juices vs. Smoothies: Which is best? appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Weekly Plant-Based Dinner Plan, October 31 – Nov. 4, 2016

October 31 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, October 31 – Nov. 4, 2016 Today is Halloween, at least in the U.S., so many people wont have their minds on dinner -- making it or eating it.The post Weekly Plant-Based Dinner Plan, October 31 – Nov. 4, 2016 appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Creepy Bats and Cats Chocolate Graham Crackers

October 24 2016 VegKitchen 

Creepy Bats and Cats Chocolate Graham Crackers If youre looking for a healthier treat for Halloween, Kathy Hester has got you covered with these easy, devilishly creepy bats and cats chocolate graham crackers. They’re vegan and better for your kids (and you!) than all the sugary candies.

Creamy Pasta and Butternut Squash Casserole

October 21 2016 VegKitchen 

Creamy Pasta and Butternut Squash Casserole This simple and comforting vegan casserole will remind you of macaroni and cheese. Theres no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off.

Weekly Plant-Based Dinner Plan, October 17 – 21, 2016

October 17 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, October 17 – 21, 2016 October is a month of surprises -- hence the expression, “October surprise.” That goes for the weather -- you never know if you’re going to get a heavy frost or a warm spell, making meal planning a bit of a challenge. These easy and tasty plant-based meals hit the happy medium -- they’re hearty and filling, but not the kind of cold-weather fare we’ll soon be craving.

10 Great Butternut Squash Recipes for Fall & Winter

October 12 2016 VegKitchen 

10 Great Butternut Squash Recipes for Fall & Winter There are lots of colorful, beautiful varieties of winter squash on the market in the fall and winter. I love to look at them, and they make festive centerpieces for the seasonal table. But when it comes to choosing one to eat, I go for butternut almost every time.

Five Fresh Reasons for Shopping at Farm Markets

October 7 2016 VegKitchen 

Five Fresh Reasons for Shopping at Farm Markets Shopping at farm markets gives you access to the best of local, seasonal produce and is just plain fun. Thats the story in a nutshell! If you want dig deeper into why getting your produce at these kinds of local marketplaces is a great idea, read on.

Pumpkin Pie Mousse

October 4 2016 VegKitchen 

Pumpkin Pie Mousse Im a firm believer in dessert for breakfast, especially if its wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert. Recipe from

6 Delicious Heart-Healthy Foods

September 29 2016 VegKitchen 

6 Delicious Heart-Healthy Foods Contributed by Sameer Ather, MD, PhD. Heart disease and stroke affect men and women alike all over the world, deadlier than all cancers combined - according to the latest findings in the medical field. Of course, such terrible illnesses can be prevented if we cut down smoking and drinking alcohol and if we manage to get enough sleep.

Weekly Plant-Based Dinner Plan, September 26 – 30, 2016

September 26 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, September 26 – 30, 2016 In the northeast U.S., where I live, fall arrived on the calendar, and just like that, the long and overly hot summer was a thing of the past.

34 Best Plant-Based High-Fiber Foods

September 21 2016 VegKitchen 

34 Best Plant-Based High-Fiber Foods

Weekly Plant-Based Dinner Plan, September 19 – 23, 2016

September 19 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, September 19 – 23, 2016 Happy almost fall! Since this has been a particularly warm summer pretty much everywhere, late summer produce is still abundant, so lets keep using those fresh tomatoes, squashes, and corn while we still can.

Ahiflower Omega-3 Supplement Giveaway

September 19 2016 VegKitchen 

Ahiflower Omega-3 Supplement Giveaway There are no shortages of omega-3 supplements for vegans, but our friends at Ahiflower have agreed to give away a 3-month supply of Ahiflower oil omega-3 supplements to six different winners. If you’d like to read more about Ahiflower, check out

Protein: Not a Problem in a Plant-Based Diet

September 14 2016 VegKitchen 

Protein: Not a Problem in a Plant-Based Diet [Reprinted from

Weekly Plant-Based Dinner Plan, September 12 – 16, 2016

September 13 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, September 12 – 16, 2016 As we head into mid-September, our palates start craving heartier food, even as heat hangs on for a bit longer. Using late summer produce, this weeks meals segue from summer to early fall fare --still light but super satisfying.

Creamy Thai Carrot Sweet Potato Soup

September 6 2016 VegKitchen 

Creamy Thai Carrot Sweet Potato Soup This soup shows off the flavor of red curry paste, an authentic Thai ingredient. Its warm and spicy, but not overpowering, and its usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant!

8 Vegan Frozen Treats You Can Make Without an Ice Cream Machine

September 1 2016 VegKitchen 

8 Vegan Frozen Treats You Can Make Without an Ice Cream Machine Whether you’re in the dog days of July or in the midst of a heat wave lingering into September, a frozen treat is always welcome. You don’t need a machine to make these all-natural, delicious vegan ice creams and ice pops, most made with fresh fruit and all made with other wholesome ingredients. Some of these do require ice pop molds, which are inexpensive and can be found in some supermarkets or online.

Weekly Plant-Based Dinner Plan, Aug. 29 – Sept. 2, 2016

August 29 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, Aug. 29 – Sept. 2, 2016 If you live anywhere outside a city, this is the time of year when vegetable garden yields become  too much for the gardener. Its a good thing we were lazy and didnt to a garden this year, because every day, someone leaves tomatoes, squashes, cucumbers, and fruit on our doorstep -- sometimes anonymously. Im not complaining, mind you -- its just very amusing.

Raw Chocolate Macaroons 

August 23 2016 VegKitchen 

Raw Chocolate Macaroons  These raw chocolate macaroons are a perfect snack for your sweet tooth! With a hint of sweetness, chocolate and coconut these cookies will become your new favorite go to snack.Recipe and photo by Laura Marquis, from

Blueberry Cheesecake (Vegan and Raw)

August 19 2016 VegKitchen 

Blueberry Cheesecake (Vegan and Raw) This might just be the best cheesecake youve ever tasted. Rich with nuts and flavored with summer blueberries, you wont believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time.

Hot or Cold Coconut Carrot Soup

August 9 2016 VegKitchen 

Hot or Cold Coconut Carrot Soup Heres a curried carrot soup in a coconut base thats perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy. Use baby carrots as a clever shortcut -- no peeling or chopping required.

Cacao Crispies

August 4 2016 VegKitchen 

Cacao Crispies Heres a super-simple snack that will please kids of all ages! These chocolatey crispy rice cereal balls make a perfect snack for evening or after school. Recipe

Peanut Butter and Jelly Smoothie

August 2 2016 VegKitchen 

Peanut Butter and Jelly Smoothie Based on the famous PB&J sandwich and full of nutrition, this berry smoothie is antioxidant rich. And peanut butter gives you protein and fiber as well as well as vitamin E, B6 and magnesium. Recipe and photo from How to Be a Smoothie Criminal by James McLoughlin, published by Green Press.

Kale and Cucumber Salad with Avocado-Tahini Dressing

July 29 2016 VegKitchen 

Kale and Cucumber Salad with Avocado-Tahini Dressing Massaged kale served simply with cucumbers, carrots, and a luscious dressing of avocado and tahini is an incredible treat. Its fantastic as a lighter and more refreshing kale salad to serve in warmer weather, though you can enjoy this any time of year. Adapted from

5 Questions You Should Ask Yourself Before Becoming a Vegan

July 27 2016 VegKitchen 

5 Questions You Should Ask Yourself Before Becoming a Vegan Save the cows. Eat more beans. No, you cant have eggs!

FreshWorks Produce Saver: Make your groceries last longer

July 22 2016 VegKitchen 

FreshWorks Produce Saver: Make your groceries last longer Buying groceries is an investment. We spend our time at the grocery store carefully reading food labels, checking to see if items are organic and where the produce comes from, for example. I could easily spend a good two hours in the grocery store.

Einkorn Cocoa Walnut Cookies

July 20 2016 VegKitchen 

Einkorn Cocoa Walnut Cookies These vegan nutty chocolate cookies are made with einkorn flour, which gives them a nice texture and light flavor. Extra-virgin olive oil adds a subtle and seductive charm. See more about

Gingers Healthy Habits Veggie Trail Mix

July 19 2016 VegKitchen 

Gingers Healthy Habits Veggie Trail Mix A new kind of snack recently made its debut --Gingers Healthy Habits has created Veggie Trail Mix, made from a mixture of vegetables, nuts, sprouted seeds. VegKitchen recently got the opportunity to sample tasty, all-natural Pepperoni Pizza (which should be in air quotes, since theres nothing pepperoni or pizza about this snack other than the flavor--its all plant-based!) and Maple Cinnamon.

Creative Tips for Starting Your Own Urban Garden

July 14 2016 VegKitchen 

Creative Tips for Starting Your Own Urban Garden There are few things quite as rewarding as biting into a vegetable you grew yourself or sprinkling newly picked parsley into your hummus. Gardening continues to be one of Americas favorite pastimes, even ranking as the #1 most popular, according to the

Weekly Plant-Based Dinner Plan, July 11 – 15, 2016

July 11 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, July 11 – 15, 2016 Let’s continue our July meal planning with meals that feature the best of the season’s produce, and that will get you in and out of the kitchen in no time. What more can you ask of hot weather dinners?Filled with crisp veggies that need only a little prep but no cooking,

Easy ways to reuse cooking oil so it doesn’t end up in the drain

July 6 2016 VegKitchen 

Easy ways to reuse cooking oil so it doesn’t end up in the drain While the salads and raw dishes are common in a vegan diet, it is almost impossible to avoid cooking grease altogether. From leftover frying oil to coconut oil, we don’t always think twice before rinsing our pots and pains over the drain. Its a common habit for us to rinse our pans, and along with them, rinse the cooking grease straight into the drain, but is this really that bad?

Weekly Plant-Based Dinner Plan, July 4 – 8, 2016

July 4 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, July 4 – 8, 2016 If youre celebrating the holiday today, enjoy your family and friends! And if youre firing up the grill, the quickest route to grilled vegan burgers is this recipe for

10 Tasty Vegan Dishes to Share at Summer Barbecues

June 30 2016 VegKitchen 

10 Tasty Vegan Dishes to Share at Summer Barbecues Whether youre hosting or invited to a summer cookout, barbecue, or potluck, you’ll need a stash of easy-to-prepare and colorful cold dishes to share -- and to help lure your friends to the plant-based side! Featuring plenty of summer produce, these room-temperature dishes are designed to impress the guests while keeping it easy on the cook. All of these are fantastic accompaniments to our

Weekly Plant-Based Dinner Plan, June 27 - July 1, 2016

June 27 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, June 27 - July 1, 2016 Summer produce season is in full swing, so lets take full advantage of it in this weeks plant-based menus. Case in point -- good, fresh green beans are still one of the veggies that have a short season (at other times, they can be tough and stringy). Grab some while you can (preferably organic) to make

Crispy Polenta Fries

June 24 2016 VegKitchen 

Crispy Polenta Fries Making these addictive fries using polenta (cooked cornmeal) is super easy. You need to plan ahead to allow the cooked polenta to completely solidify in the fridge -- a few hours or overnight. Use as an appetizer or side dish.

Weekly Plant-Based Dinner Plan, June 20 - 24, 2016

June 20 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, June 20 - 24, 2016 Summer is officially here, with the weather to prove it. Record temperatures are settling over much of the U.S.

Why Going Vegan is Good for Fibromyalgia

June 16 2016 VegKitchen 

Why Going Vegan is Good for Fibromyalgia Its safe to say that most fibromyalgia sufferers would love to discover a miracle cure for the illness--or at least something that would provide significant symptom relief. While the medical and scientific communities still look for a surefire cure, following a vegan diet appears to offer substantial relief of fibromyalgia symptoms. What is a Vegan Diet and What Can You Eat?

Weekly Plant-Based Dinner Plan, June 13 - 17, 2016

June 13 2016 VegKitchen 

As we head ever closer to summer, this week we present meals that require little cooking, getting you out of the kitchen as quickly. In the tacos above, the

Plan Your Ultimate Healthy Vegan Summer Road Trip

June 9 2016 VegKitchen 

Plan Your Ultimate Healthy Vegan Summer Road Trip Summer is the perfect time to hit the road and get away from it all, while visiting new places and having new experiences. However, a traditional road trip isnt always easy when you are vegan. Finding food you can eat while traveling the country can be difficult, as is finding fun vegan and animal-friendly destinations along the way.

Weekly Plant-Based Dinner Plan, June 6 - 10, 2016

June 6 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, June 6 - 10, 2016 As we head toward longer and more summery days, here are a week’s worth of meals filed with colorful produce for you to enjoy. 

Fruity, Nutty Mixed Greens Salads

June 1 2016 VegKitchen 

Fruity, Nutty Mixed Greens Salads Start with mixed baby greens, spinach, or arugula (or some combination of two or three of these) and add fresh seasonal fruits and a sprinkling of nuts to make easy salads. This kind of salad adds a refreshing note to most any kind of meal. Theres almost nothing to it, and you need not follow any recipe!

Wheatgrass for Healthy Living

May 26 2016 VegKitchen 

Wheatgrass for Healthy Living Ancient civilizations and communities were always fascinated with their continued search for wonder plants and medicinal herbs. Wheatgrass is one such extract which in its natural form, is found to be extremely beneficial for human health and vitality. Not just for its health benefits, wheatgrass in the recent times has largely been advocated for holistic well being.

Weekly Plant-Based Dinner Plan, May 23 – 27, 2016

May 23 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, May 23 – 27, 2016 How did the last full week of May, and the unofficial start of summer sneak up on us? And so here we present some favorite almost-summer meals to get you through the week. If youve been looking for a healthier pasta Alfredo recipe (thats also vegan!

Avocado Salad Parfaits

May 17 2016 VegKitchen 

Avocado Salad Parfaits Heres a festive and fabulous way to serve a first course salad featuring avocado, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty combo provides a refreshing change to a standard green salad. Recipes from

Sophisticated Summer Rolls

May 16 2016 VegKitchen 

Sophisticated Summer Rolls These summer rolls look fancy and sophisticated, but theyre so easy to make. Just stop, drop, and roll! A great appetizer or light meal for one, or make more for a crowd.

Great Reasons to Juice & Blend

May 11 2016 VegKitchen 

Great Reasons to Juice & Blend Juices and smoothies are a fantastic way of boosting the intake of nutrients into your diet. I like to think of them as nutrient vehicles. This excerpt is from 

4 Great Tips for Using Dates

May 10 2016 VegKitchen 

4 Great Tips for Using Dates Are you ready for your hot date tonight? Dont worry, I havent hacked into your social calendar--I am referring to the naturally sweet and energy-dense fruit. Dates are packed with fiber, potassium, copper, manganese, magnesium, and vitamins A, B, C, and K.

5 Valuable Tips on Raw Nutrition

May 5 2016 VegKitchen 

5 Valuable Tips on Raw Nutrition The process of digesting food is the most complex job our body does, and it has to do it several times a day. It is so complex that the bodys process of healing pauses when food is digesting. When we eat a simple, easy-to-digest diet of raw foods, our body has more energy to fight pathogens, rebuild tissue, and detoxify.

Homemade Coconut Milk

May 4 2016 VegKitchen 

Homemade Coconut Milk Though you can buy pre-made coconut milk beverages in stores, I love making my own, and it only takes a few minutes. Plus, this doesnt have carrageenan and other questionable thickeners and emulsifiers. Instead, I use sunflower lecithin powder to keep the coconut fat from separating and hardening.

Weekly Plant-Based Dinner Plan, May 2 – 6, 2016

May 2 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, May 2 – 6, 2016 Cinco de Mayo is coming up later this week, so this weeks menus feature a few of our south-of-the border favorites. To start the week, enjoy these

Chocolate Almond Spread

April 28 2016 VegKitchen 

Chocolate Almond Spread Move over hazelnuts! Almonds are equally delicious when paired with chocolate. By simply blending almond flour, cacao powder, and agave nectar, you can create a rich and luscious spread that rivals the popular stuff in a jar.

Dark Chocolate Almond Coconut Bites

April 27 2016 VegKitchen 

Dark Chocolate Almond Coconut Bites These bites are one of my favorite desserts yet! Consider these my lazy-girls take on classic Almond Joys. The base is a naturally-sweetened, no-bake coconut cookie dunked in dark chocolate and topped with a roasted almond and more chocolate.

Quick And Healthy Vegan Food Ideas For Kids and Teens

April 26 2016 VegKitchen 

Quick And Healthy Vegan Food Ideas For Kids and Teens As a parent, making sure your children choose healthy foods can be a Herculean task. Young children as well as tweens and teens dont just need variation, they want foods that are visually appealing and will tickle their taste buds. You have to think creatively and come up with new ideas to make sure they eat healthy.

Stovetop Herb Popcorn

April 22 2016 VegKitchen 

Stovetop Herb Popcorn When did we all fall under the spell of microwave popcorn? Make your own, because its cheaper and better for you. Afraid youll burn it?

Kaffree Roma Roasted Grain Beverage -- a Review

April 21 2016 VegKitchen 

Kaffree Roma Roasted Grain Beverage -- a Review Are you a coffee lover who just cant handle any amount of caffeine? Do you like the idea of sipping on something hot and soothing, but just arent enamored of tea? Kaffree Roma might be just the alternative youre looking for.

Mushroom Couscous

April 20 2016 VegKitchen 

Mushroom Couscous This super-simple pearl (Israeli) couscous side dish gets its flavor from dried mushrooms. This goes with just about any kind of meal and serves 8 as a side dish. Recipes and photos from

Five Ways to Eat Vegan - On a Budget 

April 19 2016 VegKitchen 

Five Ways to Eat Vegan - On a Budget  Contributed by Jennifer B. Niles, author of

Weekly Plant-Based Dinner Plan, April 18 – 22, 2016

April 18 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, April 18 – 22, 2016 It sure feels like spring has finally arrived for good (except, of course, in Colorado!), so the less time in the kitchen the better. Asparagus is available year-round now, but its still best and most economical in the spring.

10 Research-Backed Reasons Youre Not Losing Weight

April 13 2016 VegKitchen 

10 Research-Backed Reasons Youre Not Losing Weight Have you tried numerous weight loss techniques, but are still holding on to those few (or more than a few) extra pounds? The usual vague advice like eat less, move more wont guarantee weight loss. Here are 10 habits that prevent people from attaining ideal weight even when they eat healthy and exercise that may be sabotaging your weight loss efforts.

Weekly Plant-Based Dinner Plan, April 11 – 15, 2016

April 11 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, April 11 – 15, 2016 Its Monday, and if you havent planned ahead (like most of us!) you have no idea what youll be making for dinner tonight -- let alone the rest of the week. Make your Meatless Monday easy with our

Raspberry Chia Breakfast Jars

April 8 2016 VegKitchen 

Raspberry Chia Breakfast Jars We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. If you want to fancy things up a bit, a dollop of coconut whipped cream is also great. Recipe and photos from

Lemon-Fennel Scone Bites

April 8 2016 VegKitchen 

Lemon-Fennel Scone Bites These flaky, savory lemon fennel scone bites are so perfect when enjoyed straight from the oven that we feel they dont need anything to accompany them. But if you really must, they pair beautifully with savory dishes homemade or store-bought vegan cheeses. Recipe and photo from

Cherry-Hemp Muesli

April 7 2016 VegKitchen 

This is a simple European-inspired breakfast cereal that is easy to make and convenient to keep on hand for a Quick breakfast. Its especially great to take with you when traveling. I find the dates balance out the tartness of the cherries quite nicely, but you can substitute either with your favorite dried fruits, such as apricots, apples, and cranberries.

16 Meal Prep Tips for Healthier Eating Every Day

February 26 2016 VegKitchen 

16 Meal Prep Tips for Healthier Eating Every Day Most of us are caught up with work, school, or family (or all of the above!) and dont allow enough time to plan and prep meals. So eating in restaurants or ordering take-out food becomes a habit thats too easy to fall back on.

Blueberry-Oat Pancakes

February 23 2016 VegKitchen 

Blueberry-Oat Pancakes This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season.

5 Egg Replacers That Are Already In Your Kitchen

February 21 2016 VegKitchen 

5 Egg Replacers That Are Already In Your Kitchen My omnivorous boss and I recently had a good-natured spat about cake. She insisted that non-vegan cake (or real cake, as she called it) was superior to the vegan version. Naturally, I challenged her to a cupcake battle.

French Lentil and Arugula Salad with Herbed Cashew Cheese

February 19 2016 VegKitchen 

French Lentil and Arugula Salad with Herbed Cashew Cheese This salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you dont have any on hand or time to make it, you can omit it or substitute a chopped avocado.

Weekly Plant-Based Dinner Plan, February 15 - 19, 2016

February 15 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, February 15 - 19, 2016 What this week’s meal plans have in common is that they’ll add color to these dreary February days. The presentation of easy, offbeat

6 Delicious Main-Dish Eggplant Recipes

February 11 2016 VegKitchen 

6 Delicious Main-Dish Eggplant Recipes If you’re an eggplant fan, you’ll enjoy these 6 delicious ways to use eggplant in main dishes. Whether you’re vegan or just looking for more veggie-oriented meals, you’ll love these! 

Weekly Plant-Based Dinner Plan, February 8 - 12, 2016

February 8 2016 VegKitchen 

Here are five mid-winter meals that will warm you up and hint of warmer weather, longer days, and brighter produce to come. Two high-protein foods (with lots more going for them nutritionally) -- tempeh and walnuts -- team up in a

5 Easy Vegan Coffee Beverages You Can Whip Up At Home

February 4 2016 VegKitchen 

5 Easy Vegan Coffee Beverages You Can Whip Up At Home Loving coffee too much? Or is there any such thing as loving it too much? Here are new and interesting recipes for coffee beverages that bracing and delicious and that you can make at home for a fraction of how much you’ll pay at cafés..

6 Car-Friendly Healthy Vegan Snack Ideas

February 3 2016 VegKitchen 

6 Car-Friendly Healthy Vegan Snack Ideas Road trips are fun and exciting. They offer the freedom to stop anywhere and take in the beauty of nature, or sample urban culture. They create memories that become part of a familys shared history.

All Living Things: Go Vegan for the Animals

February 1 2016 VegKitchen 

All Living Things: Go Vegan for the Animals Reprinted from

10 Tips for Shopping at Natural Foods Stores

January 29 2016 VegKitchen 

10 Tips for Shopping at Natural Foods Stores Most of us are aware of the tried-and-true supermarket food shopping tips -- shop the periphery of the store (as thats where the least processed foods and fresh produce usually are); dont buy foods just because you have coupons for them; dont shop when youre hungry or without a list; and the like. Shopping at natural foods stores can be a nice break from the big box experience, and introduce you to foods your supermarket may not carry. They’re great sources to provide foods for the plant-based diet.

7 Easy and Delectable Vegan Quick Breads

January 28 2016 VegKitchen 

7 Easy and Delectable Vegan Quick Breads Pop this easy

Weekly Plant-Based Dinner Plan, January 25 – 29, 2016

January 25 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, January 25 – 29, 2016 Crazy weather is officially upon the northern hemisphere, and much as wed like to escape it, traveling isnt so easy at this time of year. Take a trip around the world in your own kitchen with this weeks dinner ideas.

7 Ideas to Help You Snack Healthy

January 19 2016 VegKitchen 

7 Ideas to Help You Snack Healthy We all grew up hearing that we needed three square meals a day and learning how important breakfast is. Yet, it seems like we have a biological imperative to snack in between those meals. The truth is that snacking is actually a good thing, when you make healthful choices.

Weekly Plant-Based Dinner Plan, January 18 – 22, 2016

January 18 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, January 18 – 22, 2016 This weeks theme is put down that take-out menu! Well show you how to make global restaurant favorites easily and quickly at home, using ingredients you can find at the supermarket. Made with distinctively flavored green tomatillo sauce (salsa verde),

Cinnamon Bun Smoothie

January 13 2016 VegKitchen 

Did somebody say cinnamon bun? Yum! Smooth, sweet, nutty and filling, this smoothie will top off your potassium levels and provide slow-releasing energy to keep hunger at bay for longer.

Vegan Goes Culinary: Hotspots Across the US

January 11 2016 VegKitchen 

Vegan Goes Culinary: Hotspots Across the US Being the only vegan in your group of friends can be lonely, not to mention difficult when it comes to dining out. But if you travel to any of these hotspots, you’re sure to feel right at home. From coast to coast, youll find an impressive assortment of vegan cuisine options to indulge in.

Vegan in 2016: Brands & Trends You Should Know About

January 7 2016 VegKitchen 

Vegan in 2016: Brands & Trends You Should Know About In a society that promotes unhealthy eating in the form of deep-fried fast food, eating vegan is no easy task. Discipline is difficult if close friends and family don’t support you. However,

Quick Cinnamon-Raisin Bread

January 7 2016 VegKitchen 

Quick Cinnamon-Raisin Bread This cinnamon-scented raisin quick bread will make any kitchen feel cozy. Using no eggs or dairy, this moist bread is perfect for breakfast or with coffee or tea. After the first day or so, the sliced bread is good toasted.

Weekly Plant-Based Dinner Plan, January 4 – 8, 2016

January 3 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, January 4 – 8, 2016 This weeks meals offer an antidote to all the rich and heavy holiday fare that many of us recently indulged in. These meals are built around lighter, greener, and simple main dishes.

Chocolate + Fresh Fruit = Easy, Impressive Vegan Desserts

December 31 2015 VegKitchen 

Chocolate + Fresh Fruit = Easy, Impressive Vegan Desserts Chocolate and certain fresh fruits are classic flavor pairings. And you won’t believe how easy the following desserts are to make. So next time you need a great dessert to impress company, choose from among these recipes.

Weekly Plant-Based Dinner Plan, Dec. 28, 2015 - Jan. 1, 2016

December 28 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, Dec. 28, 2015 - Jan. 1, 2016 Christmas and Hanukkah 2015 are now over (unless you follow the 12 days rule) and most of us are officially full. So this is a good week to eat lighter, easier, and decidedly non-holiday type foods --that is, until Thursdays New Years Eve celebration, followed by New Years Day brunches and other such gatherings. Ah, well, well start fresh next week ... Meanwhile, lets start this post-holiday Monday with

Peanut Rice and Tofu

December 22 2015 VegKitchen 

Peanut Rice and Tofu Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas.

Easy Brown Rice with Mushrooms

December 21 2015 VegKitchen 

Easy Brown Rice with Mushrooms Vegetable broth, garlic, mushrooms, and a bit of scallion make this brown rice side dish a treat in its own right, and not just a bed of grain for other dishes. This serves 6 as a side dish.

10 Truly Guilt-Free Wholefood Vegan Cookies

December 15 2015 VegKitchen 

10 Truly Guilt-Free Wholefood Vegan Cookies Especially when holidays come around, the sweets come out in full force. And vegan cookies can be just as sugary, filled with white flour, and vegan-buttery as their non-vegan counterparts. If you’d rather avoid those kinds of treats, you need not shy away from the cookies in this line-up.

Weekly Plant-Based Dinner Plan, December 14 – 18, 2015

December 14 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, December 14 – 18, 2015 With the holidays fast approaching, no one has time for fussing with weeknight meals. Here are five mainstays that will be on the table in no time. Start the week with something super-easy.

7 Ways to Make Salads More Tempting for Cool-Weather Meals

December 10 2015 VegKitchen 

7 Ways to Make Salads More Tempting for Cool-Weather Meals When winter chill sets in, salad isnt the first line of comfort our palates crave. And with good tomatoes in short supply (or very expensive), the usual kind of tossed salad doesnt always appeal, even as a side dish. Its still important to eat lots of fresh uncooked (or lightly cooked, in some cases) produce, no matter what the season.

How to Make Herb Infused Vinegar

December 8 2015 VegKitchen 

How to Make Herb Infused Vinegar If ever there is an award for Most Underappreciated Kitchen Staple, I fully intend to nominate vinegar. And my love of vinegar has only increased over the years, using it in everything from marinades for grilled veggies, salad dressings and cleaning products. As it turns out, I was actually underutilizing this culinary powerhouse myself, simply because I didn’t know just how amazing it can be.

Weekly Plant-Based Dinner Plan, December 7 – 11, 2015

December 7 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, December 7 – 11, 2015 Since were in that zone leading up to the holiday season (and in the thick of Hanukkah), this weeks meals feature fare thats a bit lighter, but every bit as seasonal. Its so easy to make vegetable lo mein, a Chinese take-out favorite, at home--and its lighter and less heavy on the oil than its restaurant counterpart. Serve our

Vegan Lentil Soups and Stews, 10 Ways

December 2 2015 VegKitchen 

Vegan Lentil Soups and Stews, 10 Ways Once winter weather sets in, theres nothing like a hearty bowl of lentil soup or stew to get the chill out of your bones. There are several varieties of lentils, most commonly the greenish brown (or brownish-green) type, which keep their shape in soups and stews, and tiny red lentils, that melt into a thick, nourishing base. Lentils are nourishing, high in protein, and very inexpensive, so make them a regular in your pantry shelves.

Weekly Plant-Based Dinner Plan, Nov. 30 – Dec. 4, 2015

November 30 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, Nov. 30 – Dec. 4, 2015 On this post-Thanksgiving week, many Americans, at least, may be feeling a bit stuffed. So lets look at some dinner options that are hearty without being heavy, and are easy on the budget. Its nice to start the week with a pot of soup or stew that can last for a bit, and can even be packed into a thermos and taken to work or school.

5 Root Vegetables to Put on Your Radar

November 24 2015 VegKitchen 

5 Root Vegetables to Put on Your Radar A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. Still, the one category of veggies seems more fitting to cold-weather meals are the root vegetables.

6 Savory and Sweet Vegan Cornbread Recipes

November 20 2015 VegKitchen 

6 Savory and Sweet Vegan Cornbread Recipes Vegan cornbread is one of the easiest kinds of quick bread to make at home. And that’s a good thing. as it’s fairly challenging to find good store-bought vegan cornbread.

Roasted Sweet Potato and Mushroom Lasagna

November 19 2015 VegKitchen 

Roasted Sweet Potato and Mushroom Lasagna A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. Its offbeat and luscious. I fully admit that its a bit of a project, but not at all difficult.

Tangy and Tasty Fresh Cranberry Recipes

November 16 2015 VegKitchen 

Tangy and Tasty Fresh Cranberry Recipes Packed with nutrients, cranberries give fall dishes bursts of their distinctive tart flavor and are full of antioxidants. Harvested between September and December, that’s the time to take full advantage of them in fresh form. Here are a few fall favorites that really pack them in.

 6 Homemade Vegan Sauces and Condiments that are Better than Storebought

November 12 2015 VegKitchen 

 6 Homemade Vegan Sauces and Condiments that are Better than Storebought At VegKitchen, were all for good-quality shortcuts like prepared marina sauce, salsa, Asian condiments, and the like, to ease the way to quick meals. But sometimes its fun to make your own, not to mention more economical and a lot lower in sodium! Heres a selection of useful sauces and condiments you can make right in your own kitchen.

Spicy Baked Home Fries

November 5 2015 VegKitchen 

Spicy Baked Home Fries Who doesnt love home fries? Laura Theodore came up with this tantalizing version thats easy to make for any meal of the day. Theres a little heat and a lot of zest.

7 Easy No-Bake Vegan Truffles and Energy Balls

November 3 2015 VegKitchen 

7 Easy No-Bake Vegan Truffles and Energy Balls If you’re looking for sweet treats that are easier on the budget than buying energy snacks and fine chocolates, try these easy recipes. They taste like candy, but feel like sustenance! Abbie Jaye, AKA Chef AJ contributed the decadent

6 Savory and Comforting Vegan Stuffings

October 29 2015 VegKitchen 

6 Savory and Comforting Vegan Stuffings Theres something about stuffing that evokes comfort and nostalgia. While stuffing can be a nice change-of-pace from other starch-based side dishes for everyday meals, most of us don’t think of making it other than for holiday meals. Maybe thats why it retains an air of special occasion, though it’s a humble sort of dish.

Weekly Plant-Based Dinner Plan, October 26 – 30, 2015

October 26 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, October 26 – 30, 2015 As we head into the last week of October, heres a group of weekday meals that are warming, but not yet wintery -- just what youre craving!

Classic Bread Stuffing

October 22 2015 VegKitchen 

Classic Bread Stuffing For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing. Use a sturdy, chewy bread such as sourdough, rather than something soft, even if its whole grain. Photos by Evan Atlas.

5 Pasta Myths Debunked 

October 21 2015 VegKitchen 

5 Pasta Myths Debunked  At VegKitchen, we sure do love our pasta and noodles! After a brief demotion in the food world due to concerns about wheat in general and gluten specifically, pastas and noodles have made a roaring comeback. That said, if you do avoid gluten by necessity or choice, GF pastas have become much better over the past few years.

Weekly Plant-Based Dinner Plan, October 19 – 23, 2015

October 19 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, October 19 – 23, 2015 Warm up with a week’s worth of fall dinners that are filing and flavorful. Seitan gives our

Sizzling Tofu or Tempeh Fajitas 

October 13 2015 VegKitchen 

Sizzling Tofu or Tempeh Fajitas  Fajita dinners are so much fun that those youve made dinner for will hardly notice that for the most part, theyre actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa.

12 Warming Fall Harvest Soups and Stews

October 7 2015 VegKitchen 

12 Warming Fall Harvest Soups and StewsWhen the autumn chill sets in and it gets dark early, theres nothing more comforting than a warming bowl of soup or stew filled with harvest vegetables. This selection of 12 vegan fall soups and stews feature potatoes and sweet potatoes, harder squashes, corn, greens, and more -- nicely spiced and aromatic. Some of these recipes are longer-cooking than late summer soups, but none are at all difficult to make. Make a big pot on the weekend and enjoy leftovers when you come home from work on Monday and Tuesday. These soups are great to pack into a Thermos to take to work or school, too. Moroccan-Style Vegetable Stew, above, looks as good as it tastes. Its a wonderful way to warm up cool season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth.  Nourishing and sublimely satisfying, Curried Red Lentil Soup with Sweet Potatoes and Greens incorporates falls first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Another bountiful bowlful based on red lentils, Curried Red Lentil, Pumpkin, and Cauliflower Soup. Adding a couple of cups of pumpkin or butternut squash puree adds to the orange-y goodness of this soup Potato, Corn, and Green Chile Soup is a nondairy version of a contemporary classic from the American Southwest. Its filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Miso Soup with Sweet Potatoes and Greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this miso soup. This one’s a little lighter than most of the soups and stews on this list, but not at all less satisfying. In Kale, Yellow Squash, and Sweet Potato Stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes for an attractive and nourishing dish for the autumn harvest. Squash, Sweet Potato, and Corn Chowder is a hearty soup thats especially perfect for fall. Though this admittedly involves a bit of prep, none of it is difficult. Its a great soup to make on a quiet Sunday -- youll be happy to come home to it during the week! Broccoli-Apple Soup with Cashew or Peanut Butter is luscious and nutty with an almost undetectable hint of mellow sweetness from the apple; nut butter gives it a rich flavor. In my home, this has long been a fall favorite. Almond-Brussels Sprouts Soup is elegant and richly flavored, featuring brussels sprouts and a myriad of other veggies. You can use cashew butter or peanut butter in place of almond butter for equally delectable results. In this luscious Creamy Golden Potato-Squash Soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making it a wonderful vehicle for getting a lot of nourishing ingredients into eaters of all ages. Though beet borscht is often eaten cold, the addition of potatoes creates a more robust version for fall in this Hot Potato and Beet Borscht. Unless you are fond of grating, doing so in a food processor makes the job much easier. African-Inspired Quinoa-Peanut Stew has several elements of a certain style of traditional African soups--chiles, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa makes for a delightful fusion.  

Edamame Guacamole

October 5 2015 VegKitchen 

Edamame GuacamoleIf youd like some protein in your guacamole and chips, blending the prime ingredient  -- avocado -- with edamame (fresh green soybeans) is a great way to do so. If you dont care for soy products, you can substitute baby lima beans or even green peas. Make the dip smooth or chunky, as you prefer. Photos by Evan Atlas. Save Print Edamame Guacamole Author: Nava Recipe type: Snack /­­ Dip Cuisine: Vegan /­­ Healthy Prep time:  15 mins Total time:  15 mins Serves: 8   If youd like some protein with your guacamole and chips, blending the prime ingredient -- avocado -- with edamame (fresh green soybeans) is a great way to do so. Ingredients 1 cup shelled edamame (fresh or frozen) 2 tablespoons lemon or lime juice, plus more to taste ¼ cup cilantro 1 to 2 scallions, green parts only, chopped ½ teaspoon ground cumin 1 small hot fresh chile pepper (like jalape?o), seeded and chopped, or one 4- to 6-ounce can chopped mild chiles 1 medium ripe avocado, pitted and peeled Salt and freshly ground pepper to taste Instructions Cook the edamame in gently simmering water for about 8 minutes, or until tender. Drain. Combine the edamame in a food processor with ¼ cup water, the lemon or lime juice, and cilantro. Process until smooth. Add the hot chile pepper or canned chiles and the avocado (large chunks are fine) and either pulse on and off to leave it chunky, or let the processor run if youd like it to be smoothly blended with the edamame. Scrape the mixture into a small serving container. Taste and add more lemon or lime juice if youd like, and season with salt and pepper. Serve at once with tortilla chips. 3.3.3077   Variation: Serve as a dip with raw vegetables like baby carrots or carrot sticks, bell pepper chunks, and small cauliflower florets. Here are more tasty vegan snacks and dips.  

10 Comforting Stuffed Vegetable Recipes

October 1 2015 VegKitchen 

10 Comforting Stuffed Vegetable RecipesStuffing vegetables is the surest way to turn them into cool-weather comfort foods that everyone will love -- easy enough for everyday dinners, yet festive enough for holiday menus. In the fall and winter, stuffable vegetables like peppers, eggplant, squashes, and potatoes are in abundance. Here are more tips at Stuffed Vegetables: A Basic Guide. Above, a VegKitchen classic -- Butternut Squash with Whole Wheat, Wild Rice, and Onions Stuffing, which makes a handsome centerpiece for Thanksgiving or Christmas Dinner. Winter Squash Stuffed with Mashed Potatoes and Peas makes a great alternative main dish for Thanksgiving, but its any time during fall harvest season or as a winter comfort food. Leslie Cerier’s Savory Stuffed Winter Squash is a festival of flavor and nutrition with organic chia seeds, herbs, and kasha. Choose any small winter squash, such as acorn or carnival. For Rice-Stuffed Delicata Squashes, the pilaf stuffing can be kept simple if a flavorful rice blend is used. You can substitute another grain, if you’d like. Zucchini becomes a whole lot more fun when you scoop out the center and stuff it with savory fillings. Taco Stuffed Zucchini from Oh My Veggies is a delicious example. Cristina Cavanaugh’s Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce makes an everyday meal thats packed with flavor and nourishing ingredients. Couscous-Stuffed Eggplant is a delightful stuffed eggplant dish that can be filled with regular couscous, or try it with Israeli couscous. Quinoa, Black Bean, and Corn-Stuffed Peppers is a hearty rendition of vegan stuffed peppers. Roast your favorite combination of veggies at the same time to serve as a side dish. In Orzo and Rice-Stuffed Bell Peppers, orzo, a tiny, rice-shape pasta, makes a tasty filling. Or, you can use medium-grain brown rice in this recipe. In Mushroom-Stuffed Potatoes, a small amount of vegan cream cheese lends a rich flavor. For an easy meal serve them with a big tossed salad with chickpeas or beans, and you favorite steamed green veggie.  

Weekly Plant-Based Dinner Plan, Sept. 28 – Oct. 2, 2015

September 28 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, Sept. 28 – Oct. 2, 2015October is just around the bend, which means fall is in full swing. Hints of nippy air alternate with Indian summer, so where food is concerned, transitional mode is the watchword this week. Here are five entree selections that are hearty yet suitable to evenings that are cool but not quite cold and use plenty of early fall produce. Tofu with Balsamic-Roasted Italian Vegetables (above)  is easy enough to make on a weeknight. Its good served hot over grains, or just warm over greens as a main-dish salad. Robin Robertsons Penne and Broccoli with Tomatoes, Walnuts, and Raisins is a pasta dish filled with a variety of delicious flavors and textures -- not the least of which is healthful broccoli. Broccoli isnt at its best during summer months, so enjoy plenty of it in the fall. All you need to complete this meal is a simple salad. Gallo Pinto Especial by Jason Wyrick is a simple dish of rice and beans that packs plenty of flavor. Serve with simply sautéed late-summer squashes or fresh corn; flour or corn tortillas can be used to scoop it or wrap it up, if youd like. A simple yet colorful salad completes the meal. Seitan Chow Fun proves that making Asian-style fare at home takes not much more time than ordering and picking up Chinese food. Like the penne and broccoli recipe above, this one takes advantage of early falls tender and tasty broccoli. Serve with spring rolls (from the natural foods store freezer) and a simple coleslaw with a sesame-ginger dressing. End the week with a fun and colorful Southwestern-Style Salad in Tortilla Bowls. Double the recipe for more servings; these are substantial main dish-sized portions. If you have any leftover Gallo Pinto, its a good side-by-side dish; if not, baked potatoes or sweet potatoes are good and easy companions.

10 Roasted Vegetable Dishes Perfect for Fall

September 25 2015 VegKitchen 

10 Roasted Vegetable Dishes Perfect for FallGarlicky Roasted Root Vegetables is a prime example of how slow roasting brings out the natural sweetness of root vegetables -- sweet potatoes, parsnips, and beets. This veggie side dish everyone will love was created by Leslie Cerier. Roasted Sweet Potatoes with Pecans is another delectable offering from Leslie. Make this festive roasted sweet potato dish anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Its a perfect side dish for the winter holiday table, too! Roasted Zucchini and Mushroom Pilaf Bowl by Zsu Dever presents veggies roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Roasted Root Vegetable Salad is a fantastic way to present roasted veggies. Since they taste just as good at room temperature as they do hot, they make an altogether appetizing salad. Roasted Seitan, Peppers, and Portabellas is so easy to throw together that you can make even on a busy weeknight. Yet, it’s also festive enough to serve as a main dish for special occasions. In Tofu with Balsamic-Roasted Italian Vegetables, mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Roasted Broccoli and Lemon Pasta from Oh My Veggies will brighten a dark and chilly evening. Broccoli and lemons are roasted together with a couple of leeks, a flavor combination that takes the individual ingredients to a whole new level. Roasted Potatoes with Black Olives gives you a simple way to bring out great flavor in roasted potatoes, which are always a treat no matter what. The olives add little bursts of flavor in every bite, and rosemary adds a distinctive flavor. In Golden Roasted Cauliflower with Red Onion, curry and lemon add an offbeat flavor and vivid color to this roasted cauliflower dish. Red onion and garlic add depth of flavor. Use on its own as a tasty side dish, or toss with pasta or grains. Garlic-Roasted Carrots are absolutely addictive, according to Norene Gilletz. Roasting brings out the natural sweetness of carrots, and garlic and onion become sweeter with roasting as well.

BBQ Jack Sandwiches

September 23 2015 VegKitchen 

BBQ Jack SandwichesLook for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. From Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes or Less.* Recipe (C)2015 by Robin Robertson; photo by Annie Oliverio. Reprinted by permission of Vegan Heritage Press LLC. Save Print BBQ Jack Sandwiches Prep time:  5 mins Cook time:  12 mins Total time:  17 mins Serves: 4   Try these quick BBQ-flavored sandwiches. If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, reconstituted TVP, or Soy Curls. Ingredients 1 tablespoon olive oil 16-ounce can water-packed jackfruit, drained and shredded or thinly sliced 4-ounce can chopped mild or hot green chiles, drained 1 cup barbecue sauce 1 tablespoon tamari 2 teaspoons prepared yellow mustard ½ teaspoon smoked paprika ½ teaspoon liquid smoke ½ teaspoon onion powder Salt and ground black pepper 4 sandwich rolls, split and toasted Instructions Heat the oil in a saucepan over medium heat. Add the jackfruit and chiles and cook, stirring, for 3 minutes. Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes. Add a little water if the mixture gets dry. Taste and adjust the seasonings, if needed. When ready to serve, spoon the mixture onto the rolls and serve hot. 3.3.3077   - Visit Robin Robertson at Global Vegan Kitchen. - Here are more recipes for vegan Sandwiches and Wraps. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

8 Delicious Recipes for Late Summer-Early Fall Squashes

September 18 2015 VegKitchen 

8 Delicious Recipes for Late Summer-Early Fall SquashesSummer-into-fall gardens and farm markets are abundant (some might say overly abundant) with varieties of squashes. In addition to the common zucchini and yellow summer squash, theres also plenty of pattypan and delicata -- both of the latter being a kind of middle ground between summers tender squashes and the harder orange winter squashes like butternut and acorn that follow closely behind. Spaghetti squash is also rolling off the vine at this time year. If youre faced with a bounty of late summer squashes, or have neighbors that keep dropping them off, here are several tasty ways to highlight one at a time or mix them up. Delicata squashes have a large hollow area once you remove the seeds, making them perfect for stuffing. For Rice-Stuffed Delicata Squashes, shown above, you can use any kind of brown rice, though I highly recommend using an exotic rice blend for more flavor. Meg Wolffs Baked Delicate Delicata proves that you need not fuss too much to get a naturally sweet side dish thats filled with flavor. In Summer Squash with Corn and Green Chiles, the combination of fresh summer squashes and corn, flavored with garlic and chiles, is simply delicious. Its a delightful side dish in late summer into early fall, when this produce is at its peak of flavor. Simple Summer Squash Sauté with Dried Tomatoes and Basil is an easy side dish that can include zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, eight-ball zucchini, etc., may be substituted or added. From Oh My Veggies, Miso-Marinated Grilled Summer Squash offers an easy an gorgeous way to mix up late summer squashes, especially if you havent yet put away the grill. A Japanese-inspired miso marinade turns summer squash into something special! Earthy and hearty, Quinoa with Mixed Squashes and Mushrooms can be served any time of year. Vary it according to whats available. Spaghetti squash is a fun vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Stewed Spaghetti Squash is an easy and tasty way to use it. Spaghetti Squash with Peas and Almonds is another tasty way to serve this fun squash, with a lightly curried tomato-coconut sauce.

Southwestern-Style Salad in Tortilla Bowls

September 16 2015 VegKitchen 

Southwestern-Style Salad in Tortilla BowlsHeres a colorful Southwestern-style salad thats made even more enticing by serving in its own tortilla bowl. Its a bit awkward to pick the whole thing up, so its best to cut or tear pieces off as you eat it. Double the recipe for more servings; these are substantial main dish-sized portions. Photos by Evan Atlas. Save Print Southwestern-Style Salad in Tortilla Bowls Author: Nava Recipe type: Salad Cuisine: Southwestern /­­ Vegan Prep time:  20 mins Cook time:  15 mins Total time:  35 mins Serves: 2   Heres a colorful Southwestern-style salad thats made even more enticing by serving in its own tortilla bowl. Ingredients 2 burrito-size (8 to 10 inch) flour wraps 1 medium tomato, diced ½ medium avocado, pitted, peeled and diced 1 cup cooked or canned (drained and rinsed) black beans 1 cup fresh corn kernels (use raw, or cook lightly), or frozen kernels, lightly cooked 1 medium bell pepper, any color, diced ¼ cup thinly sliced red onion, or 2 to 3 thinly sliced scallions ¼ cup sliced black olives 2 tablespoons lime juice, more or less to taste 1 tablespoon extra-virgin olive oil (or omit for an oil-free salad) ¼ cup minced fresh cilantro, optional 2 big handfuls of torn romaine lettuce or mixed baby greens, or as needed Salt and freshly ground pepper to taste Instructions Preheat oven to 350 degrees F. Tuck the tortillas into two large heatproof salad bowls, wide rather than deep. Stack one bowl into the other, then nestle another bowl over the top one. In other words -- three bowls with two tortillas in between -- this will keep them from billowing out as they bake. Bake the tortillas in the stacked bowls for 10 minutes. Then, with oven mitts, unstack them and uncover the top tortilla. Bake uncovered for 5 minutes or so longer, or until the edges turn golden brown. Watch carefully -- they can go from golden to overdone very quickly! Once theyre out of the oven, let cool for 5 to 10 minutes. Keep them in the salad bowls for serving. Meanwhile, combine the remaining ingredients for the salad in a mixing bowl. Divide the salad between the two tortilla bowls. If you need a bit more to fill the bowls up fully, use a little extra lettuce. Serve at once. 3.3.3077 Variation: In place of the lime juice and oil, use your favorite salad dressing. Here are more Main-Dish Salads.

Mushroom Carbonara Bowl

September 14 2015 VegKitchen 

Mushroom Carbonara BowlAt the end of the night, a restaurant staff usually wants something to eat, so the cooks come up with simple family-style dishes that use readily available ingredients. This is how mushroom carbonara came to be. Veganizing the original carbonara recipe takes a few steps, but the result is a creamy pasta dish complete with vegan bacon.Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* (C) 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC. Save Print Mushroom Carbonara Bowl Author: Zsu Dever Recipe type: Pasta Cuisine: Vegan /­­ Healthy Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 4   Veganizing the original carbonara recipe takes a few steps, but the result is a creamy pasta dish complete with vegan bacon. Ingredients 10 ounces linguine Mushrooms 12 ounces shiitake mushrooms, wiped clean, tough stems removed, sliced very thin 2 tablespoons reduced-sodium tamari 1 tablespoon olive oil 2 teaspoons smoked paprika Sauce ⅔ cup raw cashew pieces ½ cup water 3 garlic cloves 1 tablespoon white miso Vegetables ¼ cup white wine or dry vermouth 6 cups baby spinach (about 5 ounces) ½ cup reserved pasta cooking water 1 cup frozen green peas, rinsed to thaw 1 teaspoon fresh ground black pepper 4 scallions, minced Indian black salt, optional Instructions Bring a large pot of salted water to boil over high heat. Add the linguine and cook 1 minute shy of al dente. Drain, reserving 1 cup of pasta cooking water. Transfer the pasta back to the pot and set aside. Mushrooms: Preheat the oven to 425°F. Spread the mushrooms evenly on a large baking sheet. Bake until the mushrooms shrink considerably, 5 to 8 minutes. Combine the tamari, oil, and paprika in a small bowl, mixing well. Add the mixture to the mushrooms and stir well. Spread the mushrooms out as much as possible and continue to bake until almost crisp, about 15 minutes, stirring midway through baking. Sauce: Combine the cashews with enough water to cover in a small saucepan. Cover the pan, bring to boil, reduce to simmer and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Drain the cashews, rinse well and transfer to a blender. Add the water, garlic, and miso. Blend until smooth. Assembly: Heat the pasta over medium heat and add the wine and cashew mixture, stirring well. Cook until the sauce thickens, about 2 minutes. Add the spinach, ½ cup of the reserved cooking water, and peas. Stir well and cook until the spinach wilts, about 2 minutes. Add more pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning. Serve the pasta in shallow bowls, garnished with lots of black pepper, scallions, mushrooms, and black salt, if using. 3.3.3077   - Here are more recipes for vegan bowls. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Vegan Cassoulet (White Bean and Vegetable Stew)

September 10 2015 VegKitchen 

Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasnt until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, Ive created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon (C)2012, Ben Bella Books. Reprinted by permission. Save Print Vegan Cassoulet (White Bean and Vegetable Stew) Author: Lindsay Nixon Recipe type: Vegetable Stew Cuisine: Vegan /­­ French Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 2 to 3   Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. Ingredients 8 ounces vegetable broth 1 medium onion, diced 4 garlic cloves, minced 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tablespoons fresh thyme, divided 2 tablespoons fresh parsley, divided 1 medium tomato, diced 2 tablespoons tomato paste 15-ounce can white beans such as cannellini, undrained (use low-sodium or no salt if possible) Thyme sprigs for garnish Instructions Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes. Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes. Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine. Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes. Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit. Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig. 3.3.3077 Nutrition information Per serving: Calories 222;  Total Fat 1g;  Carbs 43.4g;  Fiber 10.7g;  Sugars 6.3g;  Protein 12.7g Try more of our delicious and warming Global Stews.

Mustard-Spiked Vegan Cheez-y Sauce

September 8 2015 VegKitchen 

Mustard-Spiked Vegan Cheez-y SauceThis luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat. This makes about 2 cups. Photos by Evan Atlas. Save Print Mustard-Spiked Vegan Cheez-y Sauce Author: Nava Recipe type: Sauces Cuisine: Veganhealthy Prep time:  5 mins Cook time:  10 mins Total time:  15 mins Serves: 8   This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky. Ingredients ¾ cup crumbled soft or silken tofu, drained ¼ cup unsweetened nondairy, plus more, as needed 1 tablespoon vegan buttery spread 1½ cups firmly packed Cheddar-style nondairy cheese 2 teaspoons prepared mustard (yellow or Dijon-style, as you prefer), or more, to taste ½ teaspoon dry mustard, optional ½ teaspoon paprika Pinch of salt, or to taste Instructions Puree the tofu with the nondairy milk in a food processor or the container of an immersion blender, until velvety smooth. Transfer to a small saucepan, then add the remaining ingredients except the salt. Bring to a gentle simmer over medium heat, then cook, stirring frequently, until the cheese has melted, about 5 minutes. Add a small amount of additional nondairy milk if desired, to make the sauce more fluid. If youd like, use the immersion blender in the pot to make the sauce even more velvety. Season with salt (you may not need much, if any), then serve hot over steamed vegetables. 3.3.3077   Nutrition information Per 1/­4 cup: Calories: 97;  Total fat: 9g;  Protein: 2g;  Carbs: 3g;  Fiber: 2g; Sodium: 185 mg - Here are more Simple Sauces and Such. - Enjoy other Vegan Cheese-y Delights.

Woodstock Farm Animal Sanctuary Moves to High Falls, NY

September 6 2015 VegKitchen 

Woodstock Farm Animal Sanctuary Moves to High Falls, NYOn Saturday, September 5, 2015, Woodstock Farm Animal Sanctuary celebrated its grand reopening in High Falls New York. And what a festive celebration it was! The sanctuarys beautiful new facilities on 150 (normally peaceful) acres of pasture land and barns are a bucolic dream. As a longtime fan of the sanctuary and its mission, I am beyond delighted that their new home is just 17 minutes (according to Google Maps!) from my own.  Jenny Brown and her husband Doug Abel started the sanctuary in its original location in Woodstock several years ago. Jenny (also the author of the book The Lucky Ones among many other accomplishements) and the equally accomplished Doug, and their staff and volunteers deserve every ray of sun that shone down on them on this perfect late summer day. Their mission, as they state, is to provide shelter cows, pigs, chickens, turkeys, ducks, sheep, goats, and rabbits who have been rescued from cases of abuse, neglect, and abandonment. By the time I left, just two hours in, the event had already attracted thousands of visitors. With hours to go, and lines of cars in both directions queuing to get in, I felt somewhat encouraged. As anyone in the vegan movement can attest, there can be moments despair as we ponder why so many otherwise reasonable people turn a blind eye to animal welfare -- especially animals that wind up on the dinner plate. Its unlikely that all of the thousands of visitors to the September 5 event are devout vegans, but Im sure that plenty of minds were changed after interacting with the gentle and very sociable animals. The many young children there will surely make the connection from here on. As WFS settles into its new digs, they plan on hosting events such as their annual Thanksliving benefit as well as private weddings (one of which is coming up shortly), but something everyone can do is visit and/­or become a member. Meanwhile, to give you a taste of the grand-reopening festivities ... Woodstock Farm Animal Sanctuary is all about the animals. Here theyre well cared for and can live their lives out in peaceful surroundings. Kids of all ages loved interacting with the animals, and it appears that the feeling was mutual. If youve ever imagined how much fun it would be to hug a sheep, you wont be disappointed. Baby animals are just as cute as baby humans but a lot less trouble. Chickens are amazingly social creatures with unique personalities all their own. These turkeys have it made in the shade, even though they look like they were debeaked. At least they wont wind up next to the cranberry sauce ... And of course, after admiring the animals, the next best way to win people over to Team Vegan is with the delicious food. Cinnamon Snails famous food truck was just one of a number of amazing eateries stationed at the celebration. Here you see visitors queuing up for Like No Udder non-diary soft serve and vegan treats, and in the background, Martys Vegan Fast Food, which offers tasty vegan burgers of several varieties. Thats what I had for lunch -- yum! Look for Martys at Holiday Shops at Bryant Park this coming season. Tree Line Treenut Cheese is a Hudson Valley business that makes artisan cashew-based vegan cheeses. So many varieties and flavors! For dessert, theres Sweet Maresas French macarons -- vegan, of course, and quite exquisite. Maresa makes cake as well, and in fact, will be providing the cakes at the wedding of a friend of mine next weekend. At last! A wedding at which I can actually taste the cake. Another Hudson Valley neighbor of mine is Lagustas Luscious. Lagusta oversees the production of handmade, fair trade, and incredibly delicious chocolate treats of all sorts. Gone Pie Vegan Bakery offers delectable baked goods that are not only vegan but also gluten-free. Everything is whole grain, fair trade, and organic wherever possible. If youll be visiting New Yorks beautiful Hudson Valley region this fall to sample the food, music, and art scene (and to admire the foliage) including Woodstock Farm Animal Sanctuary on your itinerary is well worth your while.

Vegan Pancakes & French Toast Recipes to Brighten Your Weekend

September 4 2015 VegKitchen 

Vegan Pancakes & French Toast Recipes to Brighten Your WeekendPancakes and French toast seem like two kinds of treats go by the wayside for vegans -- dont they need eggs, milk, and butter? Not at all! There are easy tweaks for making this leisurely breakfast fare without a trace of those ingredients. If youre gluten-free as well as vegan, weve got you covered there as well with a GF pancake and French toast recipe in this line-up. In Cinnamon-Apple Pancakes (pictured above), apples and cinnamon are folded into a whole-grain batter. This is a lovely leisurely weekend breakfast or brunch, especially in the fall, when apples are abundant. Robin Robertson offers another take on the apple theme with Apple-Almond Butter Pancakes. This delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. Make these fruitStrawberry Pancakes in late spring and early summer, when strawberries are at their best. After strawberry season has passed, frozen strawberries can stand in. Chef Jason Wyrick designed Corn Pancakes with Bourbon Agave Maple Syrup so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. If youve got memories of buttermilk pancakes and syrup, Caryn Hartglass presents Gluten Free & Vegan Buttermilk Pancakes with Blueberry Syrup -- a version using soymilk soured with vinegar in place of buttermilk. Serve with the accompanying blueberry syrup - made only with blueberries!   Insanely Easy Vegan French Toast proves that y ou dont need a lot of bells and whistles for a great vegan French toast recipe. Its really more about the golden-brown of the result, the cinnamon, and the syrup. There are three components to this fantastic, healthy recipe for Berry-licious Vegan Stuffed French Toast -- the french toast itself, the blueberry cream cheese stuffing and the blueberry syrup. For Fantastic French Toast (Gluten Free) Julieanna Hever and Chef Beverly Bennett join forces to create a recipe thats great for a family breakfast or a small get-together. This recipe for Vegan Pumpkin Waffles is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. If you want to use this as a pancake batter, by all means. Add 1/­­2 teaspoon of baking powder to the dry ingredients.

Lime and Coconut Corn Muffins

September 3 2015 VegKitchen 

Cornmeal gives these vegan life and coconut corn muffins a hearty texture, while the lime and coconut contribute a tropical twist. Recipe and photo by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet* (October 8, 2015). Published by Jazzy Vegetarian LLC, (C) 2015, reprinted by permission. Save Print Lime and Coconut Corn Muffins Author: Laura Theodore Recipe type: Muffin /­­ baking Cuisine: Vegan /­­ Healthy Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 12   Cornmeal gives these muffins a hearty texture, while the lime and coconut contribute a tropical twist. Ingredients 3 tablespoons flaxseeds 1 1/­­2 cups whole wheat flour 1 cup fine grind cornmeal 1/­­2 cup raw unsweetened shredded dried coconut 1 1/­­2 teaspoons baking soda 1 teaspoon baking powder 2/­­3 cup Sucanat, brown sugar or your preferred dry sweetener 1 1/­­2 cups filtered or spring water 1/­­4 cup maple syrup 3 1/­­2 tablespoons freshly squeezed lime juice Instructions Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated. Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes. Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days. 3.3.3077   Nutrition Information Per muffin: 168 Calories; 3g Fat; 1g Saturated fat;  3g Protein; 7mg Sodium; 35g Carbs; 15g Sugars; 3g Fiber   * This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Weekly Plant-Based Dinner Plan, August 31 – Sept. 4, 2015

August 31 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, August 31 – Sept. 4, 2015Summer hangs on by its fingernails, with its unofficial end not coming until next Monday, a late Labor Day on September 7th. And to prove its point, it’s still hot, even for this time of year, almost everywhere. So this week, we’ll keep the heat down to a bare minimum in these easy late-summer meals. Greek-Flavored Lentil Salad with Tofu Feta --above -- is easy enough to make for everyday meals, and impressive enough to serve on special occasions. So if you miss out on making it today, consider it for your Labor Day weekend festivites. All you need to finish the meal is a crusty bread or pita and some hummus to spread on it. End with fresh summer fruit. Sesame-Ginger Soba Noodles and Greens is a simple noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods stores frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers. Chinese-Style Shredded Cold Vegetables and Tofu is a veganized version of an Asian cold dish thatn features matchstick-cut vegetables and a chewy baked tofu. If you have leftovers of last nights cold noodles, this would be a perfect pairing. If not, serve with any simple cold noodle or rice dish. Think of this no-cook Cold Tomato-Mango Coconut Soup as a Thai-flavored gazpacho. Its best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Leftovers from the last two nights would be great to finish up with this meal! End the week on a really easy note with Chickpea Salad with Tomatoes and Basil. Serve side-by-side with a potato salad or slaw, or with any simple summer cold soup -- if you have last nights available, so much the better. Either way, add some fresh corn.

Make the Most of Produce Shopping at Farm Markets

August 26 2015 VegKitchen 

Make the Most of Produce Shopping at Farm MarketsThe sights and aromas of common and offbeat varieties of vegetables and fruits are truly inspiring as you browse the aisles of farm markets. Often, there are samplings, food demos, and even music, so your shopping trip becomes more of a fun outing than a mere errand. The experience can be a great one for kids, helping them make the connection between the food they (hopefully) eat and the people who grow it. Just-harvested farm market fare -- that hasnt been trucked across the country -- is at its peak of flavor and nutrition. Here are a few tips for making the most of your farm market shopping expeditions, adapted from Plant Power by Nava Atlas (HarperOne, (C)2014, reprinted by permission). Photos by Hannah Kaminsky. Know when to go: Most markets are busiest in the morning. If you want the best, freshest selection, go early. But for the best deals, shop just before the market closes. Vendors would rather not take goods back to the farm, and might be open to marking prices down at the end of the day. And while its most fun to shop at farm markets when the weather is inviting, iffy-weather days may yield more bargains. Bring a cooler: Farm markets are often a bit further afield from your home than your local supermarket, and often operate during some of the hottest months -- summer through early fall. During warm weather months, bring a cooler packed with ice in which to put your produce (or at least the most perishable, like berries and tender greens) for the trip home. Leave your list at home: Farm market shopping is one time to do away with shopping lists. You never know what might call to you, or what may be on offer for a great price. Its a chance to try new kinds of produce, so approach this expedition with an open spirit. This being said, dont overdo it. Its tempting to go home with tons of gorgeous produce, and heartbreaking when you need to compost it a week or two down the road. Be realistic about what youll use within a week. Comparison shop: Farm market shopping isnt always inexpensive. The farm market in my town is on the pricey side; the one an easy 30-minute drive from here is bigger and far more reasonable. So my quandary is always whether to save to save time or money. I usually opt for the larger, less expensive farm market, as I also like the wider selection. So, try to compare the local farm markets within an hour radius of your home. Take an overview: Another way to save money is to take a browse around the entire market before you start buying. Theres often price differences between the exact same kind of goods from one stand to another. Pick your own: A nice way to extend the farm market experience is to seek out pick-your-own farms and farms that maintain their own stand. Kids seem to especially enjoy picking produce, and are quite likely to want to eat whatever it is that theyve toiled to gather. Local chambers of commerce usually have information on hand to help you locate such farms nearest where you live. Prep your produce: When you get home with your farm market goods, dont just stash everything in the fridge in opaque bags. A minimal amount of processing will ensure that these nutritious foods will be used, and used soon. For example, you can stem, chop, wash, and dry greens to use for the same nights dinner. Go one step further and massage kale in preparation for making salads. Wash berries and put them into clear bowls to tempt those who open the fridge to snack on them. Cut up veggies that are good raw (carrots, turnips, bell peppers, etc.) into bite-sized pieces for snacking on later. By shopping and/­or picking straight from the farm, youre supporting local agriculture, and in effect, whats called local food systems.  You can forge personal relationships with growers, and feel good about supporting local economies.

Weekly Plant-Based Dinner Plan, August 24 – 28, 2015

August 24 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, August 24 – 28, 2015The other day while grocery shopping I noticed a huge Halloween display. Talk about scary --and just plain wrong! Its still August; who wants to think of the short days and chilly nights of late October? Best to stay in the present and focus on enjoying late summer produce, especially tomatoes, squashes, and corn, which are featured abundantly in this weeks meal plan. Start the week with garlicky and smoky Black Bean and Summer Squash Soft Tacos. Theyre easy to make and even easier to serve, as everyone assembles their own tacos at the table. Complete the meal with one of our Easy and Tasty Slaws and some sliced ripe tomatoes. Summer Tofu Skillet with Tomatoes and Bell Peppers is an enticing way to showcase tofu with colorful peppers in a stovetop sauté. Its a good summer main dish when you want dinner on the table quickly. Fresh corn is a perfect companion, and a seasonal fruit salad is a nice finish. Make the most of fragrant basil with Leslie Cerier’s Basil and Sun-Dried Tomato Pasta. Make sure to get a big bunch, as youll need some for Friday nights dinner, too. As with last nights dinner, fresh corn is a great companion. A simple salad completes the meal. Summer Garden Quinoa Salad is somewhat like tabbouli, but its more about the ripe summer tomatoes and other garden veggies. Make sure to use the most flavorful summer tomatoes for best results! Serve with homemade Hummus (or purchased, for a shortcut) fresh pita, olives, and grape leaves for a mezze-style dinner. End the week with a summery pizza night featuring flavor-packed Garlicky Fresh Tomato and Basil Pizza. Serve with a big salad with some chickpeas or black beans added for extra protein, and end the meal with fresh fruit and non-dairy ice cream.

Vanilla Pudding Pie Filling

August 21 2015 VegKitchen 

This simple vanilla filling for a no-bake pie filling sets up beautifully and becomes a luscious canvas for fresh fruit. Try it with berries in the summer; apples, pears, or tiny oranges in the fall or spring. Look for agar powder, a seaweed-based gelling agent, at any natural foods store. Recipe and photo by Hannah Kaminsky.   Save Print Vanilla Pudding Pie Filling Author: Hannah Kaminsky Recipe type: Vegan desserts Cuisine: VeganHealthy Prep time:  15 mins Total time:  15 mins Serves: 8   This simple vanilla filling for a no-bake pie filling sets up beautifully and becomes a luscious canvas for fresh fruit. Ingredients 3½ cups plain non-dairy milk ½ cup granulated sugar 5 tablespoons cornstarch, preferably organicteaspoons agar powder ¼ teaspoon salt 1½ teaspoon vanilla extract Your favorite no-bake pie crust (shown here: Nutty No-Bake Pie Crust) Instructions Set a medium saucepan over the stove and pour in the non-dairy milk. Mix together the sugar, cornstarch, agar, and salt in a separate bowl before adding the mixture to the pot, whisking vigorously to break up any lumps. Cook over medium heat, whisking frequently and taking care to scrape the bottom and sides of the pot, preventing anything from sticking and burning. Bring the mixture up to a boil, at which point the pudding should seem considerably thicker. Add the vanilla extract and continue cooking for 2 more minutes. Turn off the heat, letting it stand for 5 minutes before transferring to your prepared pie crust. Allow the filling to come to room temperature before moving into the fridge. Thoroughly chill for at least 2 hours until it has fully set to a sliceable consistency. 3.3.3077   Here are more No-Bake and Raw Sweets.

Travel and Restaurant Survival Tips for Your Plant-Based Diet

August 20 2015 VegKitchen 

Travel and Restaurant Survival Tips for Your Plant-Based DietExcerpted from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight* by Lani Muelrath (BenBella Books (C) Sept. 2015, reprinted by permission). See the pre-order promotion for this book, and enjoy bonuses!  The workplace and travel both bring up the question of restaurant dining. Restaurant menus, it seems, are designed to thwart your best-laid plans for healthy eating. Oil, butter, and cheese are slammed into everything imaginable to increase food seduction, pushing you to keep eating. Is it any wonder Julia Childs cookbooks are such big sellers? Put gobs of butter in anything and it will taste good. When it comes to restaurant menus, here are a few simple strategies for navigating the options. How to Put a Restaurant Plate Together Restaurants listed as vegetarian, vegan, or natural foods may be friendly houses of food for your journey--but then again, perhaps not. Vegetarian implies no meat products; vegan items are devoid of all animal products. Vegetarian and vegan, however, do not necessarily mean healthy. They dont tell you anything about how the food is prepared, how much fat or sugar is added to the fare, or--in the case of vegetarian--even if dairy products or eggs are used. That doesnt mean these restaurant venues arent workable; it just means that you will need to be specific about exactly what you want when ordering. The best strategy is to do an internet search on the restaurants menu--and even make a phone call in advance to inquire about options. Detect which items on the menu might be most plant-eater friendly. Most restaurants have a dinner salad on the menu. When ordering your salad, clearly underscore what you do want: lettuce, tomatoes, carrots, cucumber--any and all raw vegetables. Next, politely be specific about what you do not want on your salad--cheese, eggs, bacon, meat chunks, anchovies--Ive been surprised by every one of these on one occasion or another. Dont be afraid to use the words allergy or doctor if it will help. Mention no croutons as well--they are usually fried in oil and often cheese saturated. Finally, ask for dressing on the side. You can also say no dressing and ask for a shaker of vinegar, which many restaurants serve with salads. You want the waiter or waitress to be your friend, and as you are asking them to go out of their way a bit for you, being gracious is a smart move. More and more often, veggie burgers are being featured as sandwich or entrée menu choices. Ask that yours be baked and not fried, and ask for ketchup and mustard instead of mayo or butter on the bun. If there is a vegetarian sandwich listed, simply ask that yours be served without mayo, cheese, or butter. If not, you can probably order a custom sandwich. In addition to salads and veggie burgers, your best restaurant bet might be in the sides section of the menu, where you will often find baked potatoes and other vegetables. If you dont see it listed, ask about the vegetable of the day, often served with the restaurant entrées as part of the main menu--frequently asparagus, green beans, or broccoli. You can ask that your serving be steamed and prepared without frying or oily dressing. If you say low fat, all bets are off as to how butter-drenched your plate will arrive, so be specific. Fruit salads are usually either in the sides or listed somewhere else on the menu; clarify to serve without yogurt or cheese. Breakfast is usually easy because oatmeal is almost always on the menu. Ive started to have increasing good luck with asking for soy milk or almond milk on the side, too. Our recent stop at a Mexican eatery is an example of getting good choices at restaurants. On the face of it, the menu looked like a dietary disaster. But I know I can pull together something pretty good at most Mexican restaurants--as long as they have a batch of beans cooked sans lard. I had phoned ahead about the beans, so I knew that they had two pots of beans in the kitchen: one of them plain boiled pintos. When we arrived, I knew exactly what to do. I ordered a big bowl of the boiled beans, a stack of soft, fresh corn tortillas, garden salad without dressing, extra bowls of salsa (for dressing and for my tacos), and some lime or lemon wedges. When it all arrived, I created multiple tacos by piling the beans, greens, and chunky house salsa on the corn tortillas. Combined with the greens and tomato on the salad, I crafted a hearty lunch. If the only in-house beans had been cooked in a pot of lard, I would have simply passed on beans in my tacos and done just fine with the fresh corn tortillas, tomatoes, green salad, and house salsa. Big Chain Bites When it comes to the fast-food chains, a little creativity can get you some eats in a pinch. The problem is all the mystery ingredients. Careful scrutiny usually uncovers dairy products, eggs, or oils on the lists of what, on the face of it, may appear to be plant-friendly fare--such as beans and veggie burgers. Ingredients seem to also be in a constant state of flux. You cant always trust that the servers are in the know when it comes to ingredients, so its worth checking with management or headquarters online if you want to get the facts. The best resource I have found on fast-food restaurant menus is listed at Urban Tastebuds, which has ferreted out and listed Forty-Eight Vegan Chain Restaurant Menus--the closest thing to plant-based currently available. See the list at www.urbantastebuds.com/­­43-vegan-chain-restaurant-menus -every-vegan-needs-know. The list starts with Atlanta Bread Company and runs all the way through Wendys. Each listing is linked to a page elaborating upon which items can be ordered without animal products. Keep in mind that it doesnt add the processed food filter, so items may include oils and other processed products. Fast-food meals are best left as last-resort options. Still, its nice to know where you might be able to find emergency fare. Planes, Trains, and Automobiles What about the challenges posed by airplane and other long-distance travel? The tips regarding workplace readiness may be all you need. Yet travel involving greater distances and extended chunks of time presents its own set of challenges. This year my husband and I took five trips involving international travel. Add to that the dozen or so excursions made in country for speaking engagements, and were talking about lots of hours logged on planes, in airports, and even a boat or two. The same pack-and-plan system works for all of them. Scout the Location in Advance The first thing I do for airplane travel is some reconnaissance regarding food options at the destination. First stop is the internet, where Ill search the hotel or rental location for nearby plant-food-friendly options, such as a produce market, a natural foods store, or a familiar chain--places where Ive found a good meal in the past, and where I know I can replenish my travel food stash. I then search the area for restaurants under the categories of vegetarian, vegan, or natural foods. A search at www.happycow.net can often turn up several appropriate vendors for eats in urban areas. Outbound Its easy to prepare and pack food when you are heading out on plane travel. Heres an example of how I do it. With an international junket coming up in a few days from this writing--in addition to the in-transit needs of spare clothing and a toothbrush--Ill pack in my carry-on the following: four hummus sandwiches, two peanut butter sandwiches, four apples, cold baked potatoes, peeled carrots, sugar snap peas, and a couple of baggies of rolled oats along with some dried fruit, nuts, and seeds. All of these easily pass at airline security--Ive never had a question asked yet. This food cache translates to two substantial meals for both my husband and me. The hummus sandwiches are eaten first due to their perishable nature. The carrots and snap peas will serve as filling and fibrous portable fare--instant salad, just not in the usual bowl. The peanut butter sandwiches pass the durability test and Ive served them good as new-- though slightly reshaped depending on the rigors of travel--up to forty-eight hours later. The apples last indefinitely. So do the nuts and seeds. Potatoes are best eaten within a few hours, depending on the heat to which your luggage is exposed, but Im always impressed by the way these hold up. The rolled oats can be emptied into a cup, covered with water, and after a few minutes of soaking, ready to eat. If your fruit stockpile has run out, you can find apples, bananas, and other fruit at most airports, even in the coffee shops. Another option for carry-on is soups-in-a-cup that simply require hot water. Let them sit, and in five minutes you can have split pea or black bean soup. Inbound Returning from a destination creates a slightly different situation because you dont have the luxury of being able to stock up from home. If youve been staying with friends or family, a house rental, or a hotel with a fridge, you can pack fruit and durable sandwiches for the return trip. Rolled oats, dried fruit, and nuts packed as part of your outbound preparations can hitch up with airport salads and fruit for sustenance. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

On Toast: 8 Simple Ways to Enjoy a Slice of Bread

August 19 2015 VegKitchen 

On Toast: 8 Simple Ways to Enjoy a Slice of BreadDespite the gluten-free trend, and apart from the Paleo phase, toast seems to be making a comeback. Judging by a spate of magazine spreads and books on the subject, it’s once again considered the best thing since sliced bread. Here are 8 simple vegan toast toppings that make a quick route to a snack, breakfast, or lunch. Use whole-grain bread to boost nutrition; and of course, there are plenty of decent gluten-free breads out there if that’s your preference. No need for recipes; just some good ideas, a few minutes, and a spreading knife. Photos by Evan Atlas. Savory toast toppings Clockwise from top left: - Vegan cream cheese and sliced olivesAvocado mashed with lemon juice, and sunflower seeds - Vegan mayonnaise, sliced tomatoes, and sliced basil - Hummus and roasted red pepper Sweet toast toppings Clockwise from top left:  - Peanut butter, sliced banana, and shaved chocolate - Any nut butter (sunflower butter shown here), sliced apple, and cinnamonVegan cream cheese and strawberries (drizzle with maple syrup, optional) - Vegan buttery spread, raisins, and cinnamon - Here are more easy vegan Snacks and Dips.

Weekly Plant-Based Dinner Plan, August 17 - 21, 2015

August 17 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, August 17 - 21, 2015August is asserting itself with blazing heat almost everywhere. So when it comes to this weeks dinner plans, we want to keep the cooking to a minimum, and make sure to use plenty of late summers abundant produce, particularly, tomatoes, corn, greens, and squashes. And don’t forget to use plenty of stone fruit and melons for desserts and snacks. Cold Peanut Butter Sesame Noodles (above) gives you a hint of tahini and a dash of spice. Its delicious as a summer dinner served with a simple salad of tomatoes, cucumbers, and basil.  Hummus, Cucumber, and Avocado Wraps make a tasty and light warm-weather dinner. You can use homemade hummus or store-bought; either way, its made in minutes. This goes well with any potato salad. If youve got leftovers of Creamy and Colorful Potato Salad from last nights dinner, so much the better! A feast of color and texture, Spinach, Artichoke, and Chickpea Salad is quick to prepare and a pleasure to serve. Cook some potatoes ahead of time so you can serve this side-by side with Creamy and Colorful Potato Salad. Cool White Bean and Tomato Soup showcases how this variety of beans makes a creamy base for soups. The combination of white beans and fresh tomatoes makes for a flavorful, nearly instant cold soup. Serve with fresh bread and your favorite spread, as well as fresh corn on the cob. Tempeh and Walnut Taco Filling provides the basis of any easy, high protein meal. Everyone assembles their own at the table. As with last nights meal, fresh corn on the cob is a perfect addition to the plate, and great meal with which to kick off the weekend!

Tempeh and Walnut Soft Taco Filling

August 13 2015 VegKitchen 

Tempeh and Walnut Soft Taco FillingTwo high-protein foods (with lots more going for them nutritionally) -- tempeh and walnuts -- team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky. Save Print Tempeh and Walnut Soft Taco Filling Author: Nava Recipe type: Tortilla specialties Cuisine: Vegan /­­ Healthy Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4 to 6   Two high-protein foods (with lots more going for them nutritionally) -- tempeh and walnuts -- team up in a tasty taco filling that goes a long way. Ingredients 1 tablespoon olive oil 1 medium-large onion, chopped 1 medium red or green bell pepper 8-ounce package tempeh 1 cup walnut pieces 15- to 16-ounce can tomato sauce 1 tablespoon good-quality chili powder 1 tablespoon sweet paprika 1 teaspoon ground cumin Salt to taste Picante or sriracha sauce to taste, optional (see note) 8 to 12 soft corn tortillas or crispy taco shells For serving (use any or all) Finely diced tomatoes Thinly shredded lettuce Salsa Peeled and diced avocado Vegan Sour Cream Grated Vegan Cheddar-style cheese Instructions Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the bell pepper and continue to sauté until the onion is lightly browned. Cut the block of tempeh into several chunks. Place in a food processor fitted with the metal blade and pulse on and off a few times. Add the walnut pieces and onion and pepper mixture, pulse on and off until everything is finely and evenly chopped. Be careful not to overprocess -- you dont want this to turn into a puree. Transfer the mixture to the skillet. Add the tomato sauce and seasonings. Stir together, bring to a simmer, then allow to cook over low heat for 15 to 20 minute to allow the flavors to marry. Serve straight from the skillet or transfer to a serving container, allowing everyone to construct their own tacos using soft corn tortillas or crispy taco shells, plus the rest of the suggested embellishments. 3.3.3077 Note: if youd like to leave this with a milder flavor, omit the hot sauce; everyone can spice up their own with it at the table. Nutrition information Per serving (2 tacos): Calories: 400;  Total fat: 28g;  Protein: 17g;  Carbs: 26g;  Fiber: 10g; Sodium: 148 mg   - Here are more tasty ways to enjoy a Southwestern Supper. - Enjoy more recipes using Tempeh.

Weekly Plant-Based Dinner Plan, August 10-14, 2015

August 10 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, August 10-14, 2015Vegan Soft Tacos with Refried and Corn combines simple ingredients that add up to a sensuous experience in soft tacos. Meant to be eaten with knife and fork rather than picked up as you would crisp tacos, these tacos have got it all. Serve with a simple salad for a great weeknight meal. Colorful Composed Sweet Potato, Quinoa, and Corn Salad is simple to prepare, yet has a festive companys coming look. It makes a bountiful accompaniment to vegan quesadillas. Or keep it simple and serve with a fresh whole grain bread and hummus. Tip: cook up some extra quinoa to serve with the next meal or two. Robin Robertsons Vietnamese-Flavored Tofu Wraps have all the bold flavors and textures of bahn-mi sandwiches, but without the French bread. Serve with a simple potato or grain dish. Tempeh and Green Beans with Shiitake-Miso Gravy is a filling dish featuring a flavorful shiitake-miso gravy. Serve with simple cooked quinoa, especially if you cooked extra earlier in the week; it’s also good on rice or noodles. Serve with one of our Simple Slaws. End the week with Verdant Veggie Pesto Pizza  --if you like a very veggie-filled pizza, this ones for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. A colorful salad with chickpeas tossed in completes a relaxing Friday night meal.

Pineapple Recipes -- Sweet and Savory

August 5 2015 VegKitchen 

Pineapple Recipes -- Sweet and SavorySweet and juicy, with a flavor like sunshine, pineapple is a fruit thats amazingly versatile, delicious in savory dishes as well as sweet ones. While you can always use canned, unsweetened pineapple, consider using it fresh. It might look a bit intimidating with its bumpy skin and imposing crown, but once you get the hang of it, its not too big a job, especially if you follow our guide on How to Cut a Fresh Pineapple. Meanwhile, heres our array of recipes to inspire you to use more of this vitamin-packed fruitSavory Salads and Sides Grilled Pineapple Pineapple Salsa  (pictured at top) Pineapple Rice Salad Thai Composed Rice Salad Thai-Flavored Tossed Salad Tropical Tofu Salad with Chutney Mayonnaise Main Dishes Grilled Tempeh, Green Beans, and Pineapple Pineapple-Coconut Noodles Pineapple and Veggie Pita Bread Pizza Thai Coconut Tempeh with Pineapple Salsa Thai Pineapple Stir-Fried Rice  (above) Thai-Style Tofu or Tempeh with Pineapple and Vegetables Smoothies and beverages Banana-Pineapple Smoothie Creamy Pineapple Crush Juicy Pineapple-Cucumber Smoothie  (above) Kale, Cucumber, and Pineapple Smoothie Pi?a Colada Green Smoothie Spinach, Sprouts, and Pineapple Smoothie Fruit Salads and Desserts Maple-Glazed Pineapple Passover Pineapple Crumble Pi?a Colada Squares Pineapple Raisin Bread Pudding  (above) Pineapple-Orange Ambrosia

August 2015 Produce Picks: 5 Fruits and Veggies to Use Now

August 4 2015 VegKitchen 

August 2015 Produce Picks: 5 Fruits and Veggies to Use NowTomatoes - August is all about tomatoes, as they never taste better than they do this month. Enjoy luscious late summer tomatoes to their fullest by exploring what VegKitchen has to offer. Fresh salsas, salads pastas, cold soups, sauces, pizzas and much more are better with summer tomatoes and these ideas are at your fingertips: - Enter Tomato Heaven gives you our full gamut of tomato recipes of all kinds. - Tomatoes -- Recipes and Tips for Summer and Beyond gives you a listing curated by recipe type, plus handy tips. - If you prefer having a handy pdf e-book that you can look at on your device or print out and keep in your kitchen, consider Fresh Summer Tomato Recipes, part of our affordable e-book series. Zucchini - By now, gardeners are wondering what in the world to do with all the zucchini theyre harvesting, and farm markets and CSAs are bursting their bins with them. Zucchini isnt exactly a nutritional powerhouse, but its a versatile and useful veggie. See our entire gamut of ways to use it in Tasty and Abundant Zucchini Recipes. Find some really fun ideas in Raw Veggie Noodle Dishes. And when you find a cool evening, make our yummy Zucchini-Raisin Muffins. Fresh corn - America’s native crop at its sweetest in August. Some people are concerned about GMOs in corn, but if you purchase organic corn, you need not be concerned. A lot of small farms local to your areas also avoid GMOs. Lightly cooked or grilled corn-on-the-cob is a perfect side dish for your summer meals. Its also amazingly versatile. You can easily strip kernels off the cobs to use in soups, pastas, salads, salsas, and more. To see our full array of recipes, go to our category for Fresh Corn.  For a list of our favorites, see 7 Fantastic Fresh Corn Recipes. Watermelon - This hydrating fruit is a perfect finale to your summer meals and is a fabulous addition to refreshing blended beverages. Now that its at its sweetest, you needn’t do more than cut it into wedges to eat out of hand, but if you want to take its fabulous flavor a step further, try some of these: - Watermelon and Peach Gazpacho - Blackberry Watermelon Popsicles - Watermelon Slushy - Watermelon-Strawberry Splash Peaches - August is when peaches really taste like they should -- no more buying them hard as rocks and waiting for them to ripen into mush! Ideally, see if you can find locally grown (and organic, if possible) peaches that have a little give when you press them. Aside from eating out of hand, consider some of these creative ideas: - Unbaked Peach-Berry Crumble - Skillet Peach Crisp - Peach Melba Ice CreamPeach Salsa - Peaches and Cream Smoothie

Dairy-Free Mango Lassi

July 28 2015 VegKitchen 

Dairy-Free Mango LassiMango lassi is a simple and tasty beverage from Indian cuisine thats usually made with yogurt and/­­or milk. Substitute coconut yogurt and your favorite non-dairy milk and you’ve got a fantastic non-dairy version. Lush, ripe seasonal mango is best for this, but canned mango works as well. Photos by Evan Atlas. Save Print Dairy-Free Mango Lassi Author: Nava Recipe type: Beverage /­­ smoothie Cuisine: Indian Prep time:  10 mins Total time:  10 mins Serves: 2 to 3   Mango lassi is a simple and tasty beverage from the Indian cuisine thats usually made with yogurt and/­­or milk. Heres a version with easy vegan swaps. Ingredients 1½ to 2 cups chopped fresh mango (1 large or 2 medium; or 15-ounce can with liquid) ⅔ cup coconut yogurt 1½ cups vanilla unsweetened nondairy milk, or as needed Sweetener of choice, to taste, optional A few ice cubes, optional Pinch ground cardamom, optional Instructions Combine the mango, yogurt, and nondairy milk in a blender. Blend until smooth. If the mixture is too thick, add more nondairy milk and give it another whirl. Taste for sweetness, and if desired, add your preferred sweetener -- agave, maple syrup, or stevia. Add a few ice cubes if youd like to have the drink nice and cold, plus a pinch of cardamom if using. Blend again and divide between 2 to 3 glasses to serve. 3.3.3077   - Here are more Fruit Smoothies Every Day.

Arugula and Fresh Fig Salad with Maple-Glazed Walnuts

July 27 2015 VegKitchen 

Arugula and Fresh Fig Salad with Maple-Glazed WalnutsThe synergy of flavors of arugula, fresh figs, and toasty maple-flavored walnuts prove that you dont need a lot of ingredients to create an exciting salad. Fresh figs are most often available during the summer months. Other times of the year, try this salad with apples or pears. Photos by Evan Atlas. Save Print Arugula and Fresh Fig Salad with Maple-Glazed Walnuts Author: Nava Recipe type: Salad Cuisine: Vegan /­­ Healthy Prep time:  15 mins Total time:  15 mins Serves: 4   The synergy of flavors of arugula, fresh figs, and toasty maple-flavored walnuts prove that you dont need a lot of ingredients to create an exciting salad. Ingredients Maple-Glazed Walnuts ½ cup walnut pieces 2 tablespoons maple syrup Pinch of cinnamon Pinch of salt Salad 2 to 3 big handfuls baby arugula 1 cup thinly sliced red cabbage 4 to 6 fresh figs, stemmed and sliced into eighths lengthwise Store-bought raspberry or pomegranate vinaigrette, as desired Instructions Combine the walnuts and syrup in a small skillet. Cook over medium heat, stirring often, until the syrup reduces and completely coats the walnuts. In a serving container, combine the arugula, red cabbage, figs, and walnuts. Moisten as desired with vinaigrette, or pass around and let everyone use it as desired. 3.3.3077   - Here are more of our Super Savory Salads.

8 Vegan Treats Featuring Peanut Butter and Chocolate

July 20 2015 VegKitchen 

8 Vegan Treats Featuring Peanut Butter and ChocolateIts hard to think of a more compatible duo of flavors for desserts than peanut butter and chocolate. This array of recipes from a number of vegan foodies and chefs is proof positive of universal agreement on this topic! Above, Isa Moskowitzs Peanut Butter-Chocolate Chip Bars a perfect for a lunch box treat, a picnic, or hey, since theres cereal and oatmeal in there, why not breakfast? Theyre so easy and so much yummier than packaged granola bars that theres no reason not to give em a go. You wont believe that Sharon Palmers luscious Creamy Peanut Butter Pie--kissed with the dynamic duo of peanut butter and dark chocolate--is made with tofu and only a touch of agave nectar for sweetness. Peanut Butter Chocolate Chip Teff Cookies by Leslie Cerier are not only vegan, but also gluten-free. Theyre made with nutrient-dense, iron-rich teff flour. With just a few ingredients, you get a whole lot of flavor! Laura Theodores super creamy and delightfully delicious Marvelous Chocolate-Peanut Butter Mousse will please the chocolate and peanut butter fans at your table. Tofu replaces the eggs in this rich tasting pudding. Chocolate Peanut Butter Brown Rice Crispy Treats are Cristina Cavanaughs healthier recreation of rice crispy treats, the stuff of childhood memories, without the sugar rush. Chia seeds and sesame seeds were added for an extra boost of nutrients. Chocolate Peanut Butter Chia Breakfast Parfait from Oh My Veggies is kind of like eating a peanut butter cup for breakfast. A peanut butter cup made with chia seeds! Chocolate chia pudding is layered with a creamy peanut butter sauce and topped with banana slices. Chocolate-Peanut Butter Truffles feature a combination of nut butter, chocolate, raisins, and hempseed or wheat germ adds up to a high-protein snack for kids, teens, and adults alike. Chocolate Chip Peanut Butter Cake is a nutty, chocolatey vegan cake thats long been a favorite of Navas family. Its practically foolproof, and, with just minutes of hands-on time. Its a great cake to make for any kind of gathering.

6 Tasty Recipes Combining Fresh Summer Tomatoes and Corn

July 15 2015 VegKitchen 

6 Tasty Recipes Combining Fresh Summer Tomatoes and CornJuly and August are the best months to enjoy fresh summer tomatoes and corn --and combining the two in simple, tasty dishes is a great way to double the pleasure. Tip -- if youre concerned with GMO corn, just make sure to buy it organic and you’re on the safe side. Fresh Corn and Tomato Salad (above) is a pleasing combination of two of summers premier bumper crops makes for a delightful mid-to late-summer salad. In Stewed Tofu with Corn and Tomatoes, these two summer crops are highlighted in an easy skillet stew, making it a great way to serve tofu for warm weather meals. Fresh Tomato and Corn Soup offers an easy and tasty way to enjoy a cool bowlful of fresh summer tomatoes and corn at their peak of flavor. Grits with Fresh Corn and Tomatoes, spiked with chili peppers, is an inviting summer dish -- good for a weekend brunch or for dinner. Quinoa, Corn, and Bean Salad also includes plenty of tomatoes, and joins forces with avocado to make a sturdy main dish salad featuring southwestern flavors. Brimming with fresh corn and tomatoes, Pasta Salad with White Beans and Corn is a reliable offerings for summer company, and is easy enough for everyday meals.

Pasta Salad with White Beans and Corn

July 13 2015 VegKitchen 

Pasta Salad with White Beans and CornBrimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas. Serves: 4 to 6 - 8 to 10 ounces rotelle, rotini farfalle (bowtie pasta) - 15- to 16-ounce can cannellini or navy beans, drained and rinsed - 2 cups cooked corn kernels, preferably fresh (from 3 large ears) - 1/­­2 cup sun-dried tomatoes (preferably not oil-cured), or 1/­­2 cup sliced black olives such as kalamata - 2 cups finely diced firm, ripe tomatoes - 2 to 3 scallions, sliced - Chopped fresh basil and oregano leaves, as desired - Prepared or homemade Vinaigrette, about 1/­­3 or as desired to moisten - Salt and freshly ground black pepper, to taste Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed, or let stand at least 15 minutes at room temperature to allow the flavors to blend before serving. - VegKitchen has lots more recipes for using fresh corn. - Here are more pasta salad recipes.

July 2015 Produce Picks: 5 Fruits and Vegetables to Use Now

July 10 2015 VegKitchen 

July 2015 Produce Picks: 5 Fruits and Vegetables to Use NowApricots – with all the melons and berries bursting onto the markets, dont forget about the stone fruits, especially apricots. These diminutive, smooth fruits often get overlooked, and theres more to do with them aside from eating out of hand or using in fruit salads, in both sweet and savory preparations. Here are a few: - Zucchini, Apricot, & Almond SaladLavender-Nut Chevre-Stuffed Apricots - Israeli Couscous Summer Pilaf Cherries – July brings out the best in these beloved sweet fruits. The best way to enjoy cherries is to just eat them out of hand, but there are other ways to use them other than putting them out in a bowl, though admittedly, pitting them can be a bit of a pain. Try some of these recipes; a few call for frozen cherries but of course, you can substitute fresh: - Cherry-Pomegranate Refrigerator JamCherry-Basil Crumble Bars - Chocolate Cherry Bomb Smoothie - Kale Salad with Cherries and Lime Dressing Green beans – the season for fresh tender green beans is unfairly short; whereas these days you can get decent asparagus and greens all year round, it seems like midsummer is still the true season for perfect green beans that arent stringy and gnarly. Take full advantage! Youll find lots of ideas in our Green Beans category. Beets – Though available year round, midsummer is the time to get bigger bunches at great prices. Beets are a favorite among VegKitchen visitors, as several of our beet features are among our most popular. Beets can be a bit perplexing to prepare, so you may find How to Cook Beets (or use them raw) useful. Make sure to look for summer varieties like golden and chiogga beets. Youll find lots of great ways to use them in our Beets category. And if youd like a more curated set of our favorites, here are 5 Delicious Recipes for Using Beets. EggplantEggplant lovers rejoice in midsummer, as this versatile veggie becomes widely available in all shapes and sizes, including your standard dark purple variety, plus white, striped, and the slender Japanese type. Youll find lots of tasty ways to use it in Eggplant: An Extravaganza of Recipes. For a curated set of ideas, see 6 Satisfying Eggplant Recipes.

Weekly Plant-Based Meal Plan, July 6 – 10, 2015

July 6 2015 VegKitchen 

Weekly Plant-Based Meal Plan, July 6 – 10, 2015With summer in full swing, heres this weekdays worth of meals to make your life easier, tastier, and healthier! Quinoa with Black-Eyed Peas and Tomatoes  (shown above) features this companionable grain/­­legume pairing, embellished with lots of flavorful tomatoes. Try serving this with Vegan Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. Baby arugula livens up the flavor of these simple Baked Tofu, Arugula, and Olive Wraps. The combination of flavors makes this one of my favorite wraps. While theyre perfect for lunch, theyre equally good as a fuss-free dinner served with a cold soup and/­­or a simple potato dish or any kind of potato salad. Black Bean Sofrito ,a classic Latin American dish, is a good choice for an easy, everyday kind of meal. Serve over rice if youd like. Round the meal out with a fresh green salad and simply prepared hardy greens. Southwestern Pasta Salad with Avocado and Peppers has a delectable southwestern flavor. For a nice warm-weather meal, serve with a bean salad, or a simple bean dish, or vegan quesadillas. For the last meal of the week, gather up any leftovers from the previous days and serve with Cold Coconut Cream of Lettuce Soup. No leftovers? Serve with fresh pita bread and hummus or another favorite protein spread This is an almost-no-cook (actually completely no-cook if you like raw corn) soup thats perfect for warm weather meals.

Penne alla Vodka with Fresh Tomatoes

June 30 2015 VegKitchen 

Penne alla Vodka with Fresh TomatoesIt doesnt take a lot to veganize the classic Italian-American recipe for penne alla vodka -- simply replace the heavy cream thats traditionally used in the recipe with nondairy milk or creamer. Most often, recipes for this dish call for canned tomatoes, but this one relies on fresh tomatoes, making it an appealing and easy meal for summer. Serve with a colorful salad and a steamed green veggie -- broccoli or green beans are particularly good. Photos by Evan Atlas. Save Print Penne alla Vodka with Fresh Tomatoes Author: Nava Recipe type: Pasta Cuisine: Italian /­­ vegan Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6   Most often, recipes for the classic Italian pasta dish, penne alla vodka, call for canned tomatoes. This one makes use of fresh tomatoes, making it an appealing and easy meal for summer. Ingredients 10 to 12 ounces penne pasta or mini-penne, preferably whole grain 1 tablespoon extra-virgin olive oil 3 to 4 cloves garlic, minced 1 shallot or 1 small onion, very finely chopped 4 to 5 cups (about 4 medium-large) chopped fresh tomatoes 6-ounce container tomato paste ¼ cup vodka 1 teaspoon Italian seasoning blend, or ½ teaspoon each dried thyme and oregano ½ cup unsweetened nondairy milk (almond is particularly good)? or plain soy creamer Salt and freshly ground pepper to taste Dried hot red pepper flakes to taste Thinly sliced or chopped basil leaves, as desired Vegan Parmesan-Style Cheez, optional Instructions Cook the pasta according to package directions in plenty of rapidly simmering water until al dente, then drain. Meanwhile, heat the oil in a large saucepan. Add the garlic and shallot or onion, and sauté over low heat until golden. Add the tomatoes, tomato paste, and ½ cup water to the saucepan. Bring to a simmer, then lower the heat and cover. Simmer gently for 5 minutes. Stir in the vodka and Italian seasoning and continue to cook over low heat, uncovered, for 5 minutes longer, or until everything melds into a thick, chunky sauce. Sir in the nondairy milk, cook for anther minute or so longer, and remove from the heat. Combine the tomato sauce and cooked pasta either in the pot in which you cooked the pasta, or a serving bowl. Season with salt, pepper, and hot red pepper flakes. Stir in the basil, or pass it around for topping. Serve at once; pass around Vegan Parmesan if youd like. 3.3.3077   - Here are more hearty pasta dishes. - There are lots more ways to get into Tomato Heaven.

How to Make Vegan Parmesan-Style Cheez

June 26 2015 VegKitchen 

How to Make Vegan Parmesan-Style CheezCommercially prepared vegan Parmesan topping is OK, but homemade is better! Heres a delicious, nutritious nut-based dairy-free topping you can make in minutes. All you need is a cup of raw cashews (or substitute raw blanched almonds), and 1/­­3 cup each nutritional yeast and hemp seeds or sesame seeds. Combine in a food processor with 1/­­2 teaspoon salt and process until the mixture resembles fine crumbs. Sprinkle on pastas, veggie dishes, and salads. The photo at top shows it used to top raw zucchini noodles with fresh tomato sauce. Store any unused portion in a tightly lidded container in the refrigerator, where it will keep for weeks. See lots more tips on our Healthy Living page.

How to Make Homemade Hemp Milk

June 24 2015 VegKitchen 

How to Make Homemade Hemp MilkIm a big fan of hemp seeds -- theyre my go-to source of omega fatty acids and a fantastic source of plant-based protein.They have a distinctive though gentle flavor, and whats surprising is, given their color, what a creamy white milk results. Truth be told, commercial hemp milk isnt that great. Making it at home is economical and tastes far better. And it couldnt be easier to make. Unlike other nut or seed milks; theres no soaking; and if you use a high-speed blender, no straining, either. Use as a cold beverage, in coffee or tea, in cereal, or wherever nondairy milk is called for. Photos by Evan Atlas. Heres how: In a high-speed blender: Combine 1/­­2 cup hemp seeds with 2 cups filtered water. If youd like a bit of added sweetness, add a couple of pitted dates or 1 to 2 teaspoons maple syrup, rice syrup, or agave nectar. A teaspoon of vanilla adds nice flavor as well. Blend on high for about 45 seconds, or until smooth and creamy. Transfer to a quart container and stir in 1 to 2 cups additional water, depending on how thick youd like it to be. Refrigerate any unused portion. In a regular blender: Follow the instructions above, but youll need to blend for a bit longer -- somewhere around 2 minutes or a bit longer, depending on your machine. Strain through cheesecloth or a very fine strainer. You can use the solids in baking, or add to hot or cold cereal. Transfer to a quart container and stir in 1 to 2 cups additional water, depending on how thick youd like it to be. Refrigerate any unused portion. With either kind of blender, this will make between 3 and 4 cups of hemp milk, depending on how much water is used. You may also enjoy: How to Make Almond Milk Homemade Chocolate Almond Milk Golden Turmeric Milk

Lemongrass Noodle Bowl with Mock Duck

June 19 2015 VegKitchen 

Lemongrass Noodle Bowl with Mock DuckThis dish is bursting with crave-worthy Vietnamese flavors: lemongrass, lime, mint, ginger. I like to use homemade broth and infuse it with aromatics, but you can use bouillon, if you like. Just try not to make the base too strong; you want all the flavors to shine through. Mock duck is really just seitan, but if youre familiar with those little cans of mock duck at the Asian grocery, feel free to use those! Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, (C)2015. Published by Perseus Books, reprinted with permission. Save Print Lemongrass Noodle Bowl with Mock Duck Author: Isa Chandra Moskowitz Recipe type: Asian Noodles Cuisine: Vegan /­­ Healthy Prep time:  1 hour Cook time:  1 hour Total time:  2 hours Serves: 4   Ingredients Marinated seitan 1/­­4 cup chopped shallot 1 clove garlic 1 teaspoon agave nectar A few grindings of freshly ground black pepper 1 tablespoon soy sauce 1 tablespoon peanut or other vegetable oil 2 tablespoons sliced lemongrass Juice of 1 lime 2 cups thinly sliced seitan Broth 2 tablespoons coriander seeds 1 tablespoon peanut or other vegetable oil 2-inch piece fresh ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegan vegetable broth (or equivalent bouillon) Juice of 1 lime To serve 8 ounces vermicelli rice noodles Sriracha Thinly sliced red onion Thinly sliced red pepper Lots of fresh mint Lots of fresh cilantro Lime wedges Instructions First, marinate the seitan: Toss all the marinade ingredients, except the seitan, into a small food processor and puree until (relatively) smooth. Place the seitan in the marinade. Let marinate for about an hour, turning a couple of times to keep everything evenly coated. Meanwhile, prepare the broth: Heat a stockpot over medium heat. Dry toast the coriander seeds for about 3 minutes, until theyre fragrant and a few shades darker. Add the peanut oil, onion, garlic, and ginger and sauté for about 15 minutes. Add the lemongrass, salt, broth, and 6 cups of water. Cover and bring to a boil. Once boiling, lower to a simmer and cook for about 30 more minutes, or until everything else is ready. While the broth is simmering, prepare your noodles according to the package directions. Once they are ready, drain and rinse under cold water and set aside. Its okay if theyre at room temp. Then prepare the mock duck: Heat a large pan (preferably cast iron) over medium heat. Drizzle a little peanut oil in the pan. Sauté the mock duck for about 10 minutes, until nicely browned. Oh, and if you like things spicy, add a big pinch of red pepper flakes while sautéing. Back to the broth. After it has simmered for 30 minutes or after all other components are ready, strain the broth through a fine-mesh strainer (remember to have a large bowl underneath, obviously), then return to the pot to keep warm. Add the lime juice. To assemble the bowls, place one quarter of the noodles in each of four large bowls. Pour in the broth. Add sriracha to taste. Tuck the veggies and fresh herbs all over. Top with the mock duck and garnish with lime wedges. Serve with a fork or chopsticks and a large spoon. 3.3.3077 Here are more recipes for Asian Noodles. Enjoy more Seitan Recipes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

7 Summer Blueberry Recipes

June 18 2015 VegKitchen 

7 Summer Blueberry RecipesDoing anything other than eating in-season blueberries out of hand seems like gilding the lily. If you want to do more than that, here are some of our favorites. Lots more easy tips and ideas can be found in A Bounty of Blueberries, and here you can read all about their notable health benefits. Let’s start with these pretty Melon Cups with Strawberries and Blueberries, whose fun presentation of a simple medley of summer fruits is especially appealing.  Mixed Greens Salad with Avocado and Blueberries is a gorgeous summer salad featuring mixed greens, bell peppers, plus the surprising flavor twist of berries. Its a snap to make and adds a splash of color (and lots of antioxidants) to the summer plate. Vegan Blueberry Cornbread rises so beautifully, with a golden crisp crust bursting with berries and sweet summer corn kernels. Its just moist and sweet enough to be a treat, but healthy enough to eat any time of day. Vegan Blueberry or Blackberry Cobbler is classic dessert that’s abundant with seasonal berries. It’s delicious on its own or with nondairy ice cream. Lemony Blueberry Muffins are perfect for making on cool summer evenings during blueberry season. The double twist of lemon juice and zest is what makes them shine. Burgundy Berry Bliss Smoothie combines blueberries and greens, resulting in a burgundy beverage thats as tasty is it is pretty. When fresh berries are in season, Mixed Berry Sauce is delicious served over cakes, pies, or nondairy ice cream. its one of the simplest and most versatile ways to use blueberries (or other berries).

No Bake, No Stovetop Cookie Bites

June 17 2015 VegKitchen 

No Bake, No Stovetop Cookie BitesWhen I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I havent made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods.  * (C)2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio. Save Print No Bake, No Stovetop Cookie Bites Author: Somer McCowan Recipe type: Vegan dessert Cuisine: Vegan /­­ healthy Prep time:  15 mins Total time:  15 mins Serves: 4   Ingredients ½ cup raw cashews, almonds or walnuts (or a combination) ½ cup gluten-free rolled oats ¾ cup (packed) pitted and roughly chopped soft medjool dates Pinch sea salt ¾ teaspoon vanilla extract 1 tablespoon unsweetened cocoa powder 2 tablespoons vegan dark chocolate chips 1 tablespoon natural peanut butter 1 tablespoon agave nectar or pure maple syrup Instructions In a food processor, combine all the ingredients. Process until finely crumbled. Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres. With wet hands, press the dough into an 8x4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm. Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch by 1-inch cookie pieces. These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months. 3.3.3077 Here are more No-Bake and Raw Sweets. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Weekday Plant-Based Meal Plan -- June 15 – 19, 2015

June 15 2015 VegKitchen 

Weekday Plant-Based Meal Plan -- June 15 – 19, 2015As the weather gets warmer and the days longer, meals that get you in and out of the kitchen quickly are the most crave-worthy. Here’s a weekday’s worth of meal ideas. MONDAY: Triple Jade Stir-Fry (photo at top) is inspired by the dish of the same name served in western Chinese restaurants, is especially good to make when slender green beans are in season, but if you’re pressed for time, organic whole frozen green beans do the trick as well. Serve with a simple slaw or a platter of raw veggies. If you cook some extra rice, Tuesday night’s dinner will be a breeze. TUESDAY: Central to this gorgeous Thai Composed Rice Salad is a mound of rice, which is surrounded by a variety of veggies plus one fruit -- usually pineapple or green apple. A feast of flavors, textures and colors, what pulls it together is the toasted coconut. This meal doesn’t need much to complete it -- fresh corn goes well with this. WEDNESDAY: Linguine or Fettuccine with Asparagus and Portobella Mushrooms comes together quickly Try a flavored variety of linguine or fettuccine to further jazz up this dish. Serve with a colorful tossed salad; add some chickpeas for more protein. THURSDAY: If by tonight’s dinner you just don’t feel like cooking, Baked Tofu, Arugula, and Olive Wraps are so easy, they’re the next best thing to take-out. Serve with sliced tomatoes and baby carrots, plus some salsa and stone-ground tortilla chips. If you want a more filling meal, microwave a few potatoes or sweet potatoes. FRIDAY: Vegan Pizzadillas are a fast and fun mash-up of pizza and quesadillas -- perfect for vegging out on Friday night! Basically, youre filling soft taco-size tortillas with the kinds of ingredients youd use for making pizza -- marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. Serve with a bountiful salad -- maybe you’ve got some left over from last night’s dinner?

How to Make Delicious Dairy-Free Creamed Spinach

June 11 2015 VegKitchen 

How to Make Delicious Dairy-Free Creamed SpinachIf you like spinach, youll love this yummy side dish-- a contemporary twist on comforting creamed spinach -- without the cream. Silken tofu stands in beautifully for the high-fat stuff. For those times when spinach is in abundance from your garden or CSA, this recipe doubles easily. Youll need about a pound of well-washed spinach or rinsed baby spinach, half of a 12-ounce carton extra-firm silken tofu, a tablespoon of vegan butter, and a little fresh dill. Place the spinach in a stir-fry pan or soup pot; cook briefly just until its all wilted, adding it in batches if need be. Make sure to drain the spinach well in a colander, squeezing out most of the water. Process the silken tofu (remember, just half the package) until smooth. Add the wilted spinach, vegan butter, and dill to the food processor. Pulse on and off until the spinach is nicely blended with the tofu; leave a little texture.   Before serving, heat gently in a small saucepan or in the microwave. Season with salt, pepper, and a pinch of nutmeg, then transfer to a serving bowl. Serve warm.

Well-Crafted Vegan Macaroni and Cheese Mix

June 9 2015 VegKitchen 

Well-Crafted Vegan Macaroni and Cheese MixUnless you were raised by macrobiotic hippies, youve had it. Ive had it. And theres no shame in saying it-- weve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you dont crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But theres no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! Reprinted by permission from The Homemade Vegan Pantry by Miyoko Schinner, (C) 2015. Photographs by Eva Kolenko, (C) 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. Makes: 1 2/­­3 cups, or enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese. 1 cup cashews 3 /­­4 cup nutritional yeast 1 /­­4 cup oat flour 1 /­­4 cup tapioca flour 1 tablespoon paprika 1 tablespoon organic sugar 2 teaspoons powdered mustard 2 teaspoons sea salt 2 teaspoons onion powder Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1 /­­3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months. How to use this mix Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1 /­­3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni. This mix is also a great answer for turning yesterdays leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness--its quite versatile. Visit Miyoko Schinner at Artisan Vegan Life , and find our more about her cultured nut products at Miyokos Kitchen . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

5 Ways to Make Environmentally Conscious Food Choices

June 5 2015 VegKitchen 

5 Ways to Make Environmentally Conscious Food ChoicesGrowing up in Idaho I have been fortunate enough to constantly be surrounded by fresh produce and ingredients. We appreciate home grown food here. Though, unfortunately some local businesses havent been able to make it too long and (as with any other US town I would imagine) we have an abundance of processed foods and waste. Have you ever thought that what you eat will make an impact on the status of the world? Its definitely true -- not only what you eat, but where you eat it and who made it. Here are some very easy enviro-friendly tweaks to implement the next time you think about dinner. -  Support good companies that align with your personal environmental standards. I personally, will not buy products that have harmed and human or animal during the process. This means fair wages for workers and putting out a product we can be proud to purchase. A recent act of generosity by Manitoba Harvest towards Nepal earthquake survivors has given me a new found love for righteous food producers. Do your research on brands that you normally purchase from. A quick Google search might yield results you could be shocked to discover. You have a right to know how, where, and at what cost your food was produced using. In addition, those who make our food have the right fair and ethical treatment. Youll be happy to know which companies are making a world-wide difference. Plus, doing research always makes me feel like a scientist. Can I get a heck yes, Bill Nye?! -  Buying Local means your food wont have to contain preservatives in order to keep it fresh which is great for your body and the planet as well. Plus, you can also feel good about supporting local businesses that can only thrive once the community is involved. Doesnt that feel nice? Ways to buy locally include checking to see if your town has a farmers market happening near you or just check out your produce the next time you head down to your favorite super market. Most likely there is a section specifically sanctioned for your states goods. Try places that youve never tried before. Believe me; it took me years to go to some staples in my own home state. I am so glad that I did because they are now my favorite local hot spots! #noregrets -  Storing your food can apply to not only physically storing your food at home or what you pick your food up in, but also storing seasonally appropriate foods over the winter. If you purchase fruits and veggies while they are in season you can always find ways to store them year round! This ensures you wont be eating or supporting any genetically modified franken-foods that shouldnt be growing during the wrong season. Theres a reason nature made it that way, folks. Learning how to store your food is a truly invaluable trait. Did you know that homemade jam usually only uses about 3 ingredients and will last for months in the fridge or all winter in the freezer? Root veggies and fruits save very well when frozen. Soups, stews, sauces, dips and more can be stored safely in the freezer. You can always try drying and candying some fruits which will make excellent snacks and treats. Itll feel like cheating, but youll not its not. -  Growing your own food is not only delicious, but such a positive hobby. I dont mean to say that every person should create their own cornucopia of fresh produce in their backyard. There is just something so satisfying about planting some organic fruits and veg from seeds and watching those little babies grow. Youll know exactly how it was grown and that there werent any chemicals or pesticides used in the process!Start growing from home by planting your own herbs! This is such a simple way to start so that you wont become overwhelmed. Herbs usually grow very well indoors and dont require too much upkeep. Once you have a handle on that you can get a little more adventurous and grow other foods. This will also help you to appreciate all the hard work that goes into making the food you eat. Mo veggies, less hunger. -  Choose less packaging when it comes to your foods. Companies that align with environmentally conscious ideals usually do their best to cut down on unnecessary waste. Check for signs that your packaging is recyclable or you can even decide to reuse your containers for other projects!

Budget-Friendly Vegan Eateries in New York City

June 4 2015 VegKitchen 

New York City has an amazing range of all-vegan restaurants, plus countless others that are vegan-friendly. The top-rated eateries in this category can carry a pretty hefty price tag, though. At any one of the more upscale vegan establishments, a typical dinner entree can break the $20 mark. Add a beverage, appetizer and/­­or dessert, and gratuity, and you can easily be looking at $40 to $50 per person. If youre visiting the Big Apple on a budget, you might plan for one special vegan meal. But even if you cant -- or wont -- the city offers many options for plant-based meals that wont break the bank. Here are a few. Make sure to visit the web sites for hours and locations. Red Bamboo on West 4th Street in Greenwich Village (which leans mainly vegan but has a few vegetarian options), has long been a favorite of mine. Its a cozy place that can get hectic but rarely feels packed, and is a nice compromise between the more fast meal kind of places (like Terri and Blossom du Jour, below) and the upmarket Candle restaurants, Pure Food and Wine, and Blossom Café, which can really set you back a few bucks. Lunch specials (see web site for days and hours) are priced from $8 to $10, see photo, above. The dinner menu features many vegetable entrees as well as sandwiches and vegan burgers, with plenty of entrées under $12. Portions are generous. Especially budget-friendly are the burgers, priced below $7 before you add optional items like Daiya nondairy cheese, guacamole, and tempeh bacon. Hummus Place – This Middle Eastern themed eatery has four locations in the city, all moderately sized. They get filled up, so go at odd times for a bit more breathing room. But the crowds are a testament to the quality of the food, which tastes fresh and homemade. The menu is has some vegetarian items, but its predominantly vegan without advertising itself as such; many authentic Middle Eastern dishes are naturally vegan rather than veganized. Their signature hummus plates, served with plenty of fresh pita, ensure that you wont be hungry again for a while. My fave is the Hummus Mushrooms, at $11. You can also create your own meze platter for $10, or enjoy a generous bowl of soup for $6 with plenty of fresh pita bread. There are usually two soups, most always vegan and totally delicious. Blossom du Jour, with four locations, is a healthy vegan fast-food franchise, is an offshoot of the upscale Blossom Café -- one of those places you save for a special occasion. Du Jour, like Terri, is mostly take-out, but they do offer a few seats for those times when you just want to eat and run. As youll see from the menu, theres a wide selection of sandwiches, wraps, and super salads under $10; and for less than a dollar more, you can build your own Blossom Bowl with grains, beans, tofu, greens, dressing, and other extra. There are always freshly prepared vegan sweets not listed on the menu, as well. Terri, with two locations, one in an especially convenient in the heart of Chelsea, bills itself as an all-vegetarian quick-service restaurant serving delicious organic super foods seasoned like familiar favorites. Its actually mostly if not all vegan, and it is quick-serve indeed, meaning you go up to the counter to order. There are only a few, counter-style places to sit. So save Terri for taking away a tasty lunch to eat in nearby Madison Square Park on a nice day, or one of those nights when youre really tired and want to crash at your accommodations with a comforting meal. Terris menu is features healthier comfort food -- sandwiches, wraps, hefty salads, faux meat specialties, smoothies --and most everything is under $10. Pala Pizza located in the Lower East Side comes highly recommended, though I have yet to try it. Its particularly convenient if you want to do a LES art gallery crawl. As you can see, they have a special vegan menu, and while most of the other items arent cheap (though they do sound good),  theres an array of delectable-sounding pizzas that are made with Daiya. Split one of these $18 to $19 pizzas between two people, and youve got a reasonably priced meal. TeaNY is also in the Lower East Side, and is more of a breakfast-brunch-lunch-dessert kind of place, being only open until 8pm in the city that never sleeps. Its about equal parts vegetarian and vegan. Weve stopped in a number of times for coffee and vegan dessert but next time Ill want to try fueling up with one of their savory offerings. Their 3-Lentil Chili served with vegan cheddar or tofu sour cream and toast (just $7!) sounds like it would fill up a person much larger than myself; Im always up for a vegan BLT wrap ($9) or a tofu scramble with a choice of 3 items ($9.50). There are also bagel sandwiches and scones for under $6. Side note -- TeaNY was founded by musician and vegan activist Moby. If your budget allows you to get into the $13 to $20 sweet spot for vegan entrées, your choices widen considerably. Some of of NYC’s tried and true include Franchia, Wild Ginger, Sacred Chow, Angelica Kitchen, and Peacefood Café. Johns of 12th Street, a traditional Italian establishment that dates back about 100 years, now has a special vegan menu. Its a nice idea for special occasions, but be forewarned, they dont take credit cards. - Read more about vegan lifestyle and travel on our Vegan Living page.

How to Prepare Collard Greens Easily and Quickly

June 3 2015 VegKitchen 

How to Prepare Collard Greens Easily and QuicklyCollard greens can look pretty intimidating -- they range from large to gigantic, and look like they’d take hours to prep and even longer to cook. But this is totally not the case. If you know how to tame them, they’re easily prepped and very quickly cooked. They’re a boon to the plant-based diet, as they’re a fantastic source of calcium (better than kale) and rich in vitamins, minerals, and micronutrients. Forget about the old way of cooking them in a bit pot of boiling water. That way, collards lose color, flavor, and nutrients. Prepping them with this easier, more contemporary technique preserves all that is great about collards.  Step 1. Cut away the tough stem with kitchen shears or a small sharp knife so that the leaves are cut in half lengthwise. Step 2. Stack 6 or so similar-sized half leaves one atop the other. Step 3. Starting from one end, roll the leaves up tightly. Step 4. Cut the rolled up leaves crosswise. The technique of cutting veggies into ribbons is called “chiffonade,” in case you were wondering … Step 5. The ribbons will be long, kind of like noodles, so if you’d like them to be shorter you can give them a cut in the opposite direction. Step 6. Use these collard ribbons any way you’d like. Toss them into stir fries or soups; or add them to roasted veggies about 10 minutes before the roasting process is done. My favorite way, and the simplest, is to sauté a little garlic in a stir-fry pan for a minute or so, then add the collard ribbons, turn up the heat, and stir-fry for 3 to 4 minutes until bright green. Season with salt and pepper and a splash of lemon juice or apple cider vinegar and serve. Yum! Recipes using this technique for prepping collard greens: - Cold Sesame-Ginger Soba Noodles and Greens - Stir-Fried Greens with Napa Cabbage and TofuSesame Soba Noodles with Collard Greens and Tempeh Croutons

Zucchini, Apricot, & Almond Salad

May 31 2015 VegKitchen 

Zucchini, Apricot, & Almond SaladInspiration can come from anywhere at any time. One evening I was watching Anthony Bourdains show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At one meal, he was served a raw zucchini salad with apricots. I have no idea what the other ingredients were in this dish, but I had a bunch of fresh apricots that needed eating. Roasting the apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini sounded like a quick and delicious summer meal. Contributed by Ann Oliverio, from  Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission (C) 2015 Front Table Books. Serves: 2 to 4 - 4 fresh apricots, pitted and roughly chopped - 2 medium-sized zucchini, ends trimmed, cut into ribbons or 2-inch matchsticks - 1/­­4 cup white wine vinegar - 1 teaspoon Dijon mustard - 1 small clove garlic, peeled - 1/­­4 cup slivered almonds - 3 to 4 dried apricots, minced - Fresh mint, minced, optional Preheat the oven to 425 degrees F. Place the apricots in a small baking dish and bake for 15-20 minutes, or until soft. Set aside to cool. In a high-speed or regular blender, add the roasted apricots, white wine vinegar, mustard, and garlic and process until smooth. Taste and adjust the seasonings. Put the zucchini and dried apricots in a medium-sized bowl and add about half of the dressing. Toss to coat – adding more dressing, if desired. Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint. Serve. Variation: Shred the zucchini if you prefer – just make sure to squeeze out the water, otherwise the dressing will be diluted. - Visit Annie Oliverio at An Unrefined Vegan. - Here are more Super Savory Salads.

Blood Orange, Olive, and Basil Salad

May 27 2015 VegKitchen 

Blood Orange, Olive, and Basil SaladThis salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you dont need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves. Recipe by Jason Wyrick, from Living the Farm Sanctuary Life by Gene Baur with Gene Stone, (C) 2015 by Gene Baur. Photographs (C) 2015 by Rodale Inc. Reprinted by Permission of Rodale Books. Makes: 2 servings Total time: 10 minutes - 4 blood oranges or oranges of your choice, peeled and carefully chopped into bite size pieces - 3 tablespoons chopped oil cured pitted black olives or - 1/­­4 cup chopped pitted kalamata olives - 1/­­4 cup finely sliced basil leaves - 1/­­4 teaspoon freshly ground black pepper - 2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish) - 1/­­4 cup thinly sliced fennel, if in season, optional In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving. Variation: Make this salad low fat by omitting the oil. - Here are moresup Super Savory Salads.

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

May 24 2015 VegKitchen 

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast BarsThese homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves them! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books (C) 2015, reprinted by permission. Photos by Nicole Axeworthy. Makes 12 to 16 bars - 1 1/­­2 cups rolled oats - 1 1/­­4 cups oat flour - 3 to 4 tablespoons pumpkin seeds - 2 to 3 tablespoons nondairy chocolate chips or mini chips (can also substitute raisins or dried cranberries) - 1 teaspoon cinnamon - 1/­­4 teaspoon sea salt - 1/­­8-1/­­4 teaspoon freshly grated nutmeg - 1/­­4 cup plus 2 tablespoons plain unsweetened nondairy milk - 1/­­3 cup brown rice syrup - 1 to 2 tablespoons pure maple syrup Preheat oven to 350°F. Line an 8″ × 8″ baking dish with parchment paper. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg. In a smaller bowl, combine the milk, brown rice syrup, and maple syrup. Add the wet ingredients to the dry mixture, stirring until well combined. Transfer the mixture to the prepared pan, and press it down until evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.) Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula. Idea: I first made these bars with just raisins, and they were delicious. Then, I tried a combination of pumpkin seeds and chocolate chips. Something about that duo really hit the mark for me, so I switched up the recipe with these as the default! You can always try other add-ins to replace the pumpkin seeds and chocolate chips, such as sunflower seeds, hemp seeds, unsweetened coconut, and other dried fruit (chopped, if needed). Visit Dreena Burton at Plant-Powered Kitchen. - See more of VegKitchen’s Vegan Cookies and Bars.

Baconut (Vegan Coconut “Bacon”)

May 22 2015 VegKitchen 

Baconut (Vegan Coconut “Bacon”)Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books (C) 2015, reprinted by permission. Photos by Nicole Axeworthy. Makes: 2 cups - 1 tablespoon coconut sugar - 3/­­4 teaspoon smoked paprika - 1/­­2 scant teaspoon sea salt - 1/­­4 teaspoon garlic powder - Freshly ground black pepper to taste - 2 1/­­2 tablespoons tamari or coconut aminos - 1/­­2 tablespoon balsamic vinegar - 1/­­2 teaspoon liquid smoke (see note) - 2 cups large flaked, unsweetened coconut Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated. Spread on the prepared baking sheet. Bake for 30 to 32 minutes, tossing once about halfway through baking and checking for doneness at about 27 to 28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, dont overbake! Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer! Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/­­health food stores. It is not a chemical product; rather, its made from condensing vapors from the smoke of smoldering wood chips. Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/­­cheeseburgers, folded into breakfast scrambles, and as a pizza topping! Visit Dreena Burton at Plant-Powered Kitchen. - Here are more tasty Vegan Snacks and Dips.

Accordion-Style Sweet Potatoes with Chili Salt and Garlic

May 21 2015 VegKitchen 

This style of preparing potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin--thin, tender slices and deliciously crusty edges--without the heavy sauce. I especially like this technique for sweet potatoes, which are grown in Texas much of the year. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style (C) 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. Makes: About 4 servings - 4 small to medium-size sweet potatoes (2 to 2 1/­4 pounds), peeled - 4 large garlic cloves, peeled and very thinly sliced -  1/­4 cup extra-virgin olive oil - 1 teaspoon chili powder -  3/­4 teaspoon kosher salt Preheat the oven to 425° F. Line a large baking dish with parchment paper. Place the peeled sweet potatoes on a work surface. Using two wooden spoon handles as a guide along both long sides of one potato (to prevent the knife from slicing all the way through the potato), slice the potato crosswise into very thin slices that go at least three quarters of the way through. Gently slide one very thin garlic slice between every other slice in the sweet potato (the garlic slices will help to hold the sweet potato slices slightly apart). Repeat with the remaining potatoes and garlic slices. In a small bowl, whisk the oil, chili powder, and salt to blend. Using a pastry brush, generously brush the mixture all over the potatoes. Place the potatoes in the prepared dish. Brush the mixture again over the tops of the potatoes a couple of times, allowing the oil to drip between the slices (some of the oil mixture might be left over). Bake until the sweet potatoes are tender all the way through and the tops of the slices are beginning to get crusty and golden brown, 1 hour 10 minutes to 1 hour 15 minutes. Serve warm or at room temperature. - Here are more recipes for making the most of Sweet Potatoes.

Liven Up Your “Good Karma Diet” -- Explore Raw Foods

May 20 2015 VegKitchen 

When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to eating only raw food: fruits, salads, crudités, and sprouts; dressings, dips, pâtés, and cheeses made from nuts and seeds; vegetable juices and creamy smoothies. When a friend asked her why we did it, she said, Because everyone deserves to be gorgeous at least two weeks a year. She was talking about the clear eyes, luminous skin, and well-known glow that come from eating fresh, raw foods.  But wait a minute: everyone deserves to be gorgeous all year long, every day and every decade. This is what happens with The Good Karma Diet -- dining is upgraded with lots of color (much of it green) and fresh foods that have never seen a processing plant or a cooking pot. Impressive results show up quickly: weight loss, plenty of steady energy, a rested look so people ask if youve been on vacation. Youre eating foods that grew. Foods that are, for the most part, in season, so they nourish you right now. Foods with vivid colors that dont start with FDC#. The phytochemicals and overall nutrient density of greens, berries, fresh juices, and other unheated plant foods can take you light years beyond a typical, mostly cooked diet that includes lots of packaged and convenience foods, even when youre eating vegan or close to it. (People whove tried that and didnt like it can try this and see what happens.) The color and liveliness of raw food has long appealed to me. I recall an incident, only a couple of years into being vegan. I was in my kitchen making dinner and some prep-ahead dishes for later in the week. They represented the monochromatic fare nearly everyone with an interest in natural foods was eating back then: brown rice and brown bread, lentil soup and onion soup, walnut loaf and wheat germ cutlets. My husband called and asked what I was doing. I replied, Killing food - uh, I mean, cooking food. With a slip deserving of Dr. Freud, Id stated where my heart was in terms of bodily sustenance, although I didnt know what to do with this information. I was aware even then that there were people who ate mostly raw, but they were the ascetics of the vegetarian world. They ate fruit for breakfast and that was all. Undressed salad and nuts for lunch. More salad - lots of sprouts! - and maybe a baked potato for dinner. If they were going all out, theyd put some avocado on the potato. I dont know about you, but when I think of the culinary good life, that isnt it. It would be years later, when clever raw chefs began to create actual cuisine from uncooked fruits, vegetables, nuts and seeds, that I seriously looked at raw as something that might be for me. I soon realized that for many people, myself included, an all-raw diet, even a delicious one, can be too restrictive. And other than for a short cleanse, the whole thing can seem bizarre, with the wheat grass and Himalayan berries and recipes that begin: Break a young Thai coconut with your machete. Besides, from November to May, raw is just plain cold. As a result, lots of folks dabble in it, but most of them give it up. Im here to rescue the dabblers and suggest that you eat a veritable cornucopia of uncooked vegetables and fruits, especially in warm weather, and the very best cooked foods, too. Its about color and comfort, about living foods and living life. The sweet spot for wellbeing comes from finding the ideal balance of bright, brilliant foods just as they come from the orchard and garden, while allowing for cooked foods, as well, with their variety, leeway in social situations, warmth in the winter, and some comforting nutrient insurance. Beans and whole grains are rich in certain minerals, amino acids, and B vitamins that can be tricky to get with all raw food; and a few phytonutrients - the lycopene in tomatoes, for instance — are actually more accessible when you eat the food cooked. Grounding cooked dishes provide staying power and needed calories that fruits and vegetables dont always have, and that you dont want to get from an excess of high-fat foods - nuts, seeds, avocado - even though these are highly beneficial in moderation. An appreciation of raw foods, but without taking any vows or signing any pledges, qualifies as person as a raw enthusiast. Thats the category into which I put myself and to which I extend you a cordial invitation. Its easy to be enthusiastic about raw foods because eating them gives you a huge vitality boost. And once you recover from the palate perversion most of us developed from eating greasy foods and too-sweet sweets, the flavor burst from a perfect peach or a savory salad can be borderline orgasmic. Excerpted from The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, with the permission of Tarcher/­­Penguin, a division of Penguin Random House. Copyright (C) 2015.

Masala Lentils (Sabut Masoor)

May 18 2015 VegKitchen 

Masala Lentils (Sabut Masoor)If you want to impress someone with a dal, make it this one. Dont be afraid of the number of spices--it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richas Indian Kitchen   (C) 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission. Serves: 4 Prep: Active: 25 minutes | Inactive: 20 minutes  - 3/­­4 cup brown lentils, washed and drained - 2 cups water - 2 to 3 teaspoons safflower or other neutral oil - 1/­­2 cup finely chopped red or white onion - 6 cloves garlic, chopped - 1/­­2 teaspoon ground cumin - 2 teaspoons ground coriander - 1/­­2 teaspoon ground cardamom - 1/­­2 teaspoon ground cinnamon - 1/­­2 teaspoon fenugreek leaves or 1/­­8 teaspoon fenugreek seeds - 1 teaspoon sweet or hot paprika - 1/­­8 teaspoon nutmeg - 1/­­4 teaspoon black pepper - 1 1/­­2 tablespoons sriracha or other hot sauce, to taste - 2 tablespoons water - 1 1/­­2 cups chopped tomato - 3/­­4 teaspoon salt - 2 tablespoons chopped cilantro, for garnish - 1 tablespoon vegan butter (optional) Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot. Visit Richa at Vegan Richa: Eating plants until we photosynthesize!

Mango Curry Tofu

May 17 2015 VegKitchen 

Mango Curry TofuMangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richas Indian Kitchen    (C) 2015 by Richa Hingle.  Vegan Heritage Press, LLC. reprinted by permission. Serves: 4 Prep: Active: 25 minutes | Inactive: 20 minutes Tofu - 14-ounce tub firm tofu - 2 teaspoons safflower or other neutral oil - 1/­­4 teaspoon cayenne - 1/­­4 teaspoon ground cinnamon - 1/­­2 teaspoon Garam Masala - 1/­­4 teaspoon salt Curry - 3/­­4 cup chopped red onion - 1-inch knob of ginger - 3 cloves garlic - 2 tablespoons water - 1 teaspoon safflower or other neutral oil - 1/­­4 teaspoon cumin seeds - 2 bay leaves - 4 cloves - 1 1/­­4 cups canned or culinary coconut milk - 3/­­4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned) - 1/­­2 teaspoon salt - 2 teaspoons apple cider vinegar - Generous pinch of black pepper - 1/­­4 teaspoon Garam Masala, for garnish - 2 tablespoons chopped cilantro, for garnish Tofu: Cut the tofu slab into 1/­­2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/­­2-inch cubes. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/­­2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot. - Visit Richa at Vegan Richa: Eating plants until we photosynthesize!

Golden Turmeric Milk (Nondairy)

May 12 2015 VegKitchen 

Golden Turmeric Milk (Nondairy)Golden turmeric milk, a traditional elixir from the ancient system of Ayurveda, has been recommended for increased immunity and to help inflammation by yogis and Ayurvedic practitioners throughout the ages There are many variations of Golden Milk, many using almond oil. I like using coconut oil instead, and adding some additional warming spices, for flavor and added health benefits. A healing turmeric tonic, this is much more economical to make at home than buying ready-made turmeric beverages. Recipe and photo contributed by Chantelle of Naked Cuisine. Reprinted by permission. Makes: 1 quart (about 4 servings) Prep time:  6 minutes Total time:  6 minutes - 1 quart (4 cups) almond milk - 2 teaspoons ground (or freshly grated) turmeric - 2 teaspoons cinnamon - 1-inch piece fresh ginger, grated - 1 tablespoon extra-virgincoconut oil - 2 tablespoons raw honey, agave nectar, or a pinch of stevia, or to taste - 3 whole black peppercorns, optional - 3 cardamom pods, optional Combine all the ingredients except the sweetener in a saucepan and simmer for 5 minutes. Strain out the peppercorns and cardamom and add mixture to a blender to emulsify the coconut oil and get a nice froth. Stir in desired amount of sweetener. Enjoy warm, or chill before serving.

Baked Almond Butter and Apricot Oatmeal

May 9 2015 VegKitchen 

Baked Almond Butter and Apricot OatmealThis easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food -- a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from   Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission (C) 2015 Front Table Books. Serves: 4 Prep time: 8 to 12 hours soaking Cook time: 20 minutes - 1 cup uncooked gluten-free steel-cut oats - 2 cups water - 1/­­2 cup dried apricots, chopped into small pieces - 1 tablespoon fresh ginger, grated or minced - 1/­­2 teaspoon cinnamon - 1/­­4 teaspoon dried ginger - Pinch salt - 1/­­3 cup smooth or chunky natural almond butter - Zest of 1/­­2 orange - 1/­­2 cup non-dairy milk - 1/­­4 cup fresh orange juice - Slivered almonds for garnish, optional Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight. Place 4 ramekins on a small baking pan and preheat oven to 350? F.  You can also use an 8- by 8-inch baking dish. Bring the oats/­­water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes. Add more water if the mixture becomes too dry.  Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest. When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice. Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using. Variation For extra fruitiness, top the oatmeal with spoonfuls of your favorite fruit-sweetened jam or jelly, or sprinkle on fresh berries. - Here are more vegan breakfast recipes.

Cherry-Pomegranate Refrigerator Jam

May 7 2015 VegKitchen 

Cherry-Pomegranate Refrigerator JamThis flavorful combination of cherries and pomegranate juice is cleverly thickened into spreadable jam by using chia seeds. Theres nothing like spreading a little fiber, vitamins C, K, and B, calcium, melatonin, calcium, and potassium on your morning toast! Recipe and photo by Ann Oliverio, from   Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission (C) 2015 Front Table Books. Makes: 1 pint Prep time: 5 minutes or less Cook time: 15 to 20 minutes - 1 1/­­2 cups frozen sweet cherries - 1 cup 100% pomegranate juice - 1/­­4 cup chia seeds - 1/­­2 teaspoon fresh lemon juice - 1/­­2 teaspoon cherry-flavored liquid stevia - 1/­­4 teaspoon vanilla-flavored liquid stevia Put the cherries and the pomegranate juice in a small saucepan and bring to a boil. Turn the heat down and simmer the cherries for 15 to 20 minutes. Remove the cherry mixture from the heat and stir in the chia seeds, lemon juice, and stevia liquids. Allow the mixture to cool for a while before spooning into a pint-sized mason jar. Store in the refrigerator for up to 1 week. Variations - Use your favorite berry in place of the cherries. - Use your preferred sweetener to taste. - Use 2 teaspoon kuzu powder in place of the chia seeds.  Combine the powder with 4 teaspoons water, and stir this into the cherry-pomegranate mixture during the last 2 to 3 minutes of cooking.  

How to Make Fresh Ginger-Lemon Tea

May 2 2015 VegKitchen 

How to Make Fresh Ginger-Lemon TeaThough this classic recipe is called a tea, it’s really an infusion of fresh ginger and lemon -- nothing “tea” about it other than how healthful it is and how soothing it is to drink. To learn about some of the benefits of this beverage, see 5 Reasons Why You Should Drink Ginger Lemon Tea. Makes: 4 cups - 4 cups filtered water - Juice of 1 large lemon (or more, to taste), - 2- to 3- inch piece ginger, sliced - Sweetener of choice (stevia, agave, raw honey, etc.) to taste, optional - Slices of fresh lemon (from an additional lemon) for serving, optional Combine the water, lemon juice, and ginger in a large saucepan and bring to a boil. Let steep at least 20 minutes; 30 minutes is even better. If serving right away, you might want to reheat to your liking. Or, you can let steep even longer, letting the ginger flavor become more pronounced. Sweeten to taste with sweetener of choice, or let everyone sweeten their own. Serve with or without slices of the steeped ginger and slices of fresh lemon. You also let the infusion cool, and then chill for a cold drink. Variation: Add a cinnamon stick or two to the saucepan with the lemon juice and ginger. Find lots more tips on our Healthy Vegan Kitchen page.

Macaroni Salad with Vegetable Confetti

April 29 2015 VegKitchen 

Macaroni Salad with Vegetable ConfettiThis mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it -- namely, lots of veggies. Kid- and picky eater-friendly, it’s a nice change-of-pace from sandwiches to pack for school or office portable lunches. For this recipe, we used Tolerant’s gluten-free organic green lentil pasta, just one of several such high-protein, legume-based pastas.  Adapted from The Vegetarian Family Cookbook. Photos by Evan Atlas. Makes: 6 or more moderate servings - 1 cup mini-elbow macaroni or other tiny pasta - 1/­­2  red bell pepper, finely diced - 1/­­2 cup frozen green peas, thawed - 1/­­2 cup cooked fresh or frozen corn kernels, thawed - 1 medium carrot, finely diced - 1/­­2 cup vegan mayonnaise - 1 teaspoon prepared mustard - 2 teaspoons sweet pickle relish - Salt and freshly ground pepper to taste Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container. Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together. Season gently with salt and pepper. Serve at once or cover and refrigerate until needed. Variation: You can substitute the veggies listed above with others that your kids might enjoy, such as green beans, broccoli, summer squash, etc., so long as they are cut into very small pieces. - Explore more recipes for Cool Pasta Salads. - Here are more Salads Your Kids Might Just Eat!

4 Reasons Why You Should Start Juicing

April 24 2015 VegKitchen 

4 Reasons Why You Should Start JuicingContributed by Garrick Dee Tan. When it comes to staying healthy and fit, a lot of health experts like dieticians and doctors would say that you should eat a lot of fruit and vegetables. How much? It varies. For instance if youre a 35 year old male who does not exercise a lot, you should eat at least 2 cups of fruit and 3 cups of vegetables. This handy tool from the Centers for Disease Control and Prevention (CDC) will calculate how much you should eat depending on your age, sex and physical activity level. What counts as a cup? According to the CDC a whole small apple can be considered as a cup, a large banana is considered a cup, half a cup of sweet potato + half a cup of green beans is considered a cup. Heres the full chart. Eating all that vegetables and fruit really fills up your stomach which is great because itll leave less room for junk food but the digestive system gets overwhelmed. One option that will help health conscious folks like you and I consume more fruits and vegetables is juicing, and Ill share with you 4 reasons why you should consider incorporating this practice into your diet. - Allows you to consume more fruits and vegetables Like what I said earlier in this article depending on your age, sex and physical activity level you need to consumer 5 to 6 cups fruits and vegetables. Juicing helps you consume more because the process separates liquid from pulp. Whats left is a liquid brimming with live enzymes and nutrients get absorbed by the body without having to be digested by the gut. This in a way helps rest the digestive system. - Helps treat certain types of ailments like diabetes Diabetes is an epidemic that affects over 30 million Americans with over 1.5 million new cases per year. One of the best natural remedies used with success by a number of people to control diabetes is bitter melon. This (you guessed it) bitter fruit contains four ingredients that is known to help the bodys capability to absorb and process sugar. These four ingredients are vicine, polypeptide-P, charantin and lectin. It is so potent that doctors and health practitioners have warned against combining this with diabetic medication because it could cause hypoglycemia or a condition where the blood sugar falls to dangerously low levels. Dosages vary but the maximum you can safety take is around 2 bitter melons per day. If youve tasted bitter melon, it is very bitter and I doubt no matter how good the chef is you wont be able to eat a whole piece. An alternative is to juice bitter melon. This removes all the pulp and what you get is a concentrated drink that has helped thousands of people reverse type-2 diabetes. If pure bitter gourd is too bitter for your taste you can try adding these ingredients. Important note: If youre under medication, consult with a physician first before incorporating this into your diet because like what Ive said combining this with diabetic medication can cause hypoglycemia. And when you do take this regularly monitor blood glucose levels - if it falls within normal levels ask your doctor if you can discontinue medication. - Helps you lose weight No, Im not talking about a juice fast where youll eat nothing but juice. Im talking utilizing juicing into your diet in order to reduce hunger pangs. While a juice fast can work for the short term and Ive read a lot of success stories, the truth is it isnt sustainable for an extended period and can be dangerous if you do it the wrong way. What Im suggesting here is a solution where you dont need to starve yourself. The solution involves drinking fresh juice before a meal or in-between meals in order to curb the hunger pangs that normally would occur if we dont eat snacks in between meals. Health experts agree that eating smaller portions is the key in losing weight and keeping it off but if what you are eating in between meals is rich in fructose then this method can also work against you, which is why drinking juice or a smoothie /­­ juice combo is a better option. Not only will your body get the nutrients it craves for thus reducing appetite, it also lessens the carb and sugar intake. This will result in weight loss minus the nutrient deprivation. If you dont believe me, try some of these recipes before any meal and see if it helps in reducing hunger pangs. Some of these recipes have ingredients that help in weight loss like Avocado and Grapefruit. - Improves digestion A health digestive system is important to our overall health, in fact a third of our immune system is found in the digestive tract and research confirms this. Juicing helps indirectly by providing you with a healthier alternative to store bought juices. Fruits like lemon also help with the digestive system by lubricating the digestive system and softening the stool. Drinking a cup of warm lemon water in the morning will help improve in fact will help digestive health by stimulating the liver to produce bile which is a fluid needed to flush out waste from the gut. Another ingredient you can add to your juices to improve digestion is ginger. Eating a thumb of ginger is just plain impossible but juicing it is not and adding it adds a nice spicy contrast. Next week, Ill cover the most common mistakes a lot of people make when juicing. One of them is a key contributor in people gaining weight so please stand by for that. - For more juicing tips, visit Juicing with G.

7 Bountiful Bean Salads

April 21 2015 VegKitchen 

7 Bountiful Bean SaladsBean salads are so easy to make -- it’s usually all about tossing together a bunch of tasty ingredients -- and so useful. They’re great to share at potlucks, take on picnics, pack into lunches, or just to serve on the side of the dinner plate for added protein. Here are a few of VegKitchen’s favorites, starting with Avocado and Pinto Bean Salad, an easy combo with a Southwestern flair. This goes well with vegan quesadillas and other tortilla specialties that dont themselves contain beans. Chickpea Salad with Tomatoes and Basil makes a good lunch on its own with some whole grain bread and fresh fruit. Its a great companion to Italian-style pasta dishes or simple grain dishes. Marinated Black-Eyed Peas is appetizing recipe that hails from traditional Texas home cooking, hence its colloquial name Texas Caviar. Serve in small quantities to add protein to the plate, almost like a relish. Classic three-bean salad gets an update in this Contemporary Three-Bean Salad, with balsamic vinegar, cilantro, and sunflower seeds. In this Southwestern-inspired Black Bean and Corn Salad, the ingredients look very enticing, and taste even better. Embellished with tomato, avocado, and lime juice, this makes a great potluck dish for a crowd if you double the recipe. Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, Navy Bean and Green Bean Salad with Fresh Herbs is lively and refreshing, perfect for picnics, potlucks, and casual company buffets. Another good use of tasty chickpeas, Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil is great on its own as a first course, or as a companion on the plate with a lighter pasta dish.

Chili-Topped Sweet Potatoes (Extreme Vegan Dinner Hack # 1)

April 17 2015 VegKitchen 

Chili-Topped Sweet Potatoes (Extreme Vegan Dinner Hack # 1)Welcome to a series of posts designed for anyone with no time or inclination to cook, but who’ve had it with eating out, ordering in, and makeshift meals. These dinners hardly even qualify for semi-homemade. They’re a combination of fresh and prepared ingredients, perfect for anyone who’s super-busy or really lazy, but who wants to enjoy healthier, plant-based meals. For this one, the only thing you need is a microwave (unless you remembered to bake your sweet potatoes in the oven the night before, which, knowing frazzled people like you, is doubtful). It’s a hearty combination of baked sweet potatoes piled high with canned chili; one of those pre-cut salad combos you find in almost any supermarket these days, and stoneground tortilla chips. Don’t tell anyone you didn’t really make this meal; they won’t believe you! Photos by Evan Atlas. Total prep time: Not more than 15 minutes For two really hearty servings (personally, I can only handle 1/­­2 of these chili-topped sweet potatoes at a time), you’ll need: - 2 large sweet potatoes - One 15-ounce can Amy’s Organic Chili, medium or spicy, as you prefer - Your favorite salsa, for topping potatoes and for the chips - Vegan sour cream or coconut yogurt for topping, optional - Your favorite bagged salad (the one shown here is an organic one featuring raw kale and chard) - Your favorite salad dressing, or just olive oil and lemon juice - Natural, stone-ground tortilla chips Scrub and microwave the sweet potatoes until you can pierce through them easily. Split in half lengthwise and mash lightly with a fork. Divide the chili among the 4 sweet potato halves along with a dollop of salsa. Heat up again in the microwave or hot oven until piping hot. Serve the chili sweet potatoes with a little vegan sour cream or coconut yogurt if you’d like, though this is entirely optional. Plate with some of the bagged salad, and pass around the dressing, chips, and more salsa.  

Vegan Kale Caesar Salad

April 16 2015 VegKitchen 

Vegan Kale Caesar SaladThis vegan Kale caesar is an updated version of the classic American caesar salad. Theres not much to to the original recipe other than lettuce, bread croutons, and a (nonvegan ) caesar dressing, so a revamp is welcome. When I first made this with only kale, I found it to be a bit too overpowering. The combination of kale and romaine lettuce is perfect, allowing the other flavors to shine through. This recipe, easy though it is, also offers further shortcuts. Serves: 4 Spiced chickpea croutons 1 tablespoon olive oil 15-to 16-ounce can chickpeas, drained and rinsed 1 teaspoon salt-free seasoning blend (such as Frontier or Mrs. Dash) 1/­­4 teaspoon garlic salt or garlic powder Freshly ground pepper to taste Dressing - 1/­­3 cup vegan mayonnaise or coconut yogurt - 1 tablespoon olive oil - 1 tablespoon lemon juice - 1 teaspoon Dijon or spicy mustard - 1 teaspoon vegan Worcestershire sauce (or 1 teaspoon Bragg liquid amines) - 1/­­4 teaspoon garlic salt or garlic powder - 2 tablespoons homemade Vegan Parmesan-Style Cheez or store-bought vegan Parmesan, plus more for topping Greens 8 leaves lacinato (dinosaur) kale 1 small head romaine lettuce Heat the oil in a small skillet. Add the chickpeas and sauté over medium-high heat until theyre touched with golden brown spots here and there, stirring frequently, about 7 minutes. Sprinkle in the salt-free seasoning, garlic salt, and pepper, and sauté for another minute or so. Once theyre done to your liking, remove the chickpeas to a plate so they can cool. Meanwhile, combine the dressing ingredients in a small bowl and whisk together until smooth. Set aside. Strip the (clean, of course) kale leaves off the stems. Cut into narrow ribbons and place in a mixing bowl. Rub a little olive oil onto your palms and massage the kale until it softens and turns a brighter shade of green. This should take less than a minute. Remove the stem end from the lettuce and cut into narrow ribbons crosswise. If some of the ribbons are too long, give them one cut int the opposite direction. Add to the bowl with the kale and toss together. Pour the dressing onto the kale and lettuce and stir in until everything is evenly coated. Spread the kale and lettuce mixture onto a serving platter. Sprinkle with some extra vegan Parmesan, and top with the chickpeas. Serve at once, passing around some extra vegan Parmesan for topping individual servings, if youd like. - Here are more raw kale salads.

How to Create One Bowl Meals

April 15 2015 VegKitchen 

How to Create One Bowl MealsCreating a one bowl meal is a really great way to get nourished and healthy. We go through stretches in our house when these are coming out of the kitchen on a daily basis for weeks on end. Primarily macrobiotic, they are a staple in our household and they keep our teenage boys fueled and happy. These dishes are made up of five general categories of ingredients: a legume, a grain, a green, a whole food and a sauce. The possibilities are endless! Most of the elements can be made ahead of time so assembly takes just minutes. Use sprouted beans to lift the nutritional value. One bowls -- perfect for lunch or dinner. Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company, (C)2015, Rich Roll and Julie Platt. Good Grains - All colors of quinoaMillet - Short grain brown riceExotic black or red rice - Kelp noodles (grain substitution) My first choice is quinoa: a high protein seed. Its easier to digest than grains and packed with nutrition. Millet is low on the glycemic index and a fantastic multipurpose, gluten-free grain. However, short grain brown rice is also nourishing. Feel free to mix quinoa and rice together for a textured blend. Black and red rice varieties add a more exotic feel to the dish. If you have problems digesting grains, use kelp noodle, quinoa or millet. Layer on the Legumes - Black beans - Adzuki beans - Mung beans All of these bean varieties will easily sprout over a three-day period. I like to make a fresh pot of cooked sprouted beans and store them in the fridge for up to three days. Make sure you rinse the cooking water from the mung beans so they dont become pasty. Adding a large piece of kombu or raw seaweed to your pot will add great flavor and nutrients to your beans. Also adding in the Mexican herb asafoetida, turmeric, ginger or black pepper helps manage gas with beans. Never add salt during the cooking process. Instead sprinkle a large grain Celtic variety over the top of your meal just before you eat it. Get Your Greens - Dinosaur kale - Curly kale - Swiss ChardSpinach Get your greens on! If you are steaming (perfect for weight loss) or sautéing with a very small amount of coconut oil, double the quantity of greens you think you need as they will reduce down considerably. Alternatively, skip cooking your greens altogether and instead lovingly massage some miso dressing into your raw kale. Add in More Whole Foods - Yams - Bananas - Avocados These should be virtually untouched. I simply bake the yam whole and cut it in half. Lightly sauté bananas sliced long in a very small amount of coconut oil. Avocado? Just slice a few wedges and add. Pick Your Sauces & Toppings - Nut Cheeses - Tahini Green Sauce (recipe follows) - Probiotic sauerkraut - Gluten-free tamari - Fresh lemon juice - Apple cider vinegar - Celtic large grain sea salt - CinnamonSesame seeds - Pepitas - Fresh grated gingerFresh grated turmeric Tahini Green Sauce A lighter version of its momma: hummus. This lemony sauce is pure bliss on your plate. The Nutritional yeast provides a nice boost of B vitamins and a substantial amount of folic acid along with its cheesy taste. Aside from the One Bowls above, pour it over steamed kale, black beans and quinoa. Add a baked yam with cinnamon sprinkled on it and you have a meal that is the foundation of wellness. Makes: About 1/­­2 cup - 1/­­4 cup raw organic tahini paste - 1/­­8 cup nutritional yeast - Juice 1 small lemon - Celtic sea salt to taste - 2 tablespoons fresh dill (optional) In a Vitamix, high-powered blender, or food processor, add in the ingredients and blend. If you keep the Vitamix going for a couple minutes it will automatically heat your sauce. Or you can transfer into a saucepan and warm it up old school. Sometimes I prefer to do soups or sauces this way so I can easily adjust the seasoning.

Stir-Fried Bok Choy with Shiitake Mushrooms

April 8 2015 VegKitchen 

Stir-Fried Bok Choy with Shiitake MushroomsHere’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Serve this on its own or over rice; it’s good hot or at room temperature. Use either large white bok choy or baby bok choy. Photos by Evan Atlas. Serves: 4 to 6 - 2 tablespoons dark sesame oil - About 8 stalks regular  or 3 to 4 baby bok choy, stalks and leaves, sliced fairly thin on the diagonal - 4 to 6 ounces fresh shiitake mushrooms, stemmed and thinly sliced - 1 heaping cup snow peas, trimmed and cut in half, or 1 cup baby carrots, quartered or halved lengthwise - 2 to 3 scallions, white and green parts, sliced - 2 tablespoons reduced-sodium soy sauce, or to taste - 3 tablespoons dry cooking sherry or white wine - 1 teaspoon grated fresh or jarred gingerHot chili oil or other hot seasoning like Sriracha sauce, to taste - Hot cooked rice, optional - Toasted cashews or peanuts for topping, optional Heat the oil in a stir-fry pan. Add the onion and stir-fry over medium high heat until translucent. Add the bok choy, shiitakes, snow peas, soy sauce, and sherry or wine. Stir-fry until the vegetables are tender-crisp. Add the ginger and chili oil or sriracha. Season with additional soy sauce if desired and serve at once over hot cooked rice or on its own as a side dish. Pass around cashews or peanuts for topping individual servings, if desired. - Here are more recipes for  Leafy Spring Greens. - Here are more  easy vegetable stir-fries. - Mushroom lovers, rejoice! Here are more  mushroom recipes  for you.

Apricot Nut Balls

March 31 2015 VegKitchen 

Apricot Nut BallsHeres a naturally sweet treat, made from dried fruit, raw nuts and seeds. They are a stunning addition to any festive dessert table. Recipe contributed from Caryn Hartglass, founder of Responsible Eating and Living . Photos by Evan Atlas. Makes about 20 balls 1 cup dried unsulphured apricots 1/­­2 cup walnuts 1/­­4 cup almonds 1/­­4 cup pumpkin seeds 2 tablespoons cocoa powder or raw cacao powder 1 tablespoon agave or maple syrup, optional, or to taste 1 teaspoon vanilla, optional Topping Variations (use any or all): 1 to 2 tablespoons unsweetened shredded coconut 1 to 2 tablespoons raw sesame seeds 1 to 2 tablespoons cocoa powder or raw cacao powder In a food processor pulse apricots, walnuts, almonds and pumpkin seeds until coarsely blended. Add in sweetener and vanilla if using. Process continuously until mixture forms a dough and starts to clump together. Form the mixture into 1-inch diameter balls. In a small plate sprinkle your topping of choice. Roll each ball in the topping. Place on a serving dish or chill until ready to serve. - Explore more of VegKitchens  No-Bake and Raw Sweets. - Sweet tooth still craving? Here are more  Vegan Baking and Sweets.

5 Easy, Festive Main Dishes for Easter

March 28 2015 VegKitchen 

5 Easy, Festive Main Dishes for EasterMaking vegan main dishes for your Easter dinner menu that are festive as well as easy is completely do-able! Enjoy a compassionate holiday by choosing one or two from among these VegKitchen favorites. Above, this hearty Roasted Seitan, Peppers, and Portabellas is so easy to throw together, yet makes a festive main dish for this and other special occasions.  Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation of Citrus-Roasted Tofu, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. You can’t go wrong with Dianne Wenz’s Vegan Spinach-Mushroom Lasagna. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your guests will think you slaved away in the kitchen for hours. This Spring Vegetable Tart looks like a work of art, but its so easy to accomplish. Puff pastry isnt the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Quick Quinoa Paella is a fabulous way to create a colorful main dish for your Easter meal in about thirty minutes. A lovely side dish for this is some steamed or roasted asparagus.

Raw / Not Raw Vegetable Barley Bowl

March 25 2015 VegKitchen 

Raw / Not Raw Vegetable Barley BowlWeekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little something sweet post-dinner. By Sunday evening I usually feel ready to get back into full-on healthy mode and a simple bowl filled with good grains and lots of vegetables makes me feel slightly virtuous and ready for the week ahead. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission (C) 2015 Front Table Books. Serves: 4 Total time: 45 minutes Sauce - 3/­­4 cups raw almonds (either with skin off or on), or raw cashew pieces, soaked for 2 to 4 hours, rinsed and drained - 3/­­4 cup+ light coconut milk - 2 to 4 tablespoons fresh lime juice (1 to 2 small limes) - Zest of 1 lime - 1 1/­­4 to 1 1/­­2 teaspoon curry powder - 1 clove garlic - 1 teaspoon pure maple syrup - Pinch sea salt - Pinch ground black pepper - Pinch cayenne Vegetables & Barley - 4 cups cooked barley (about 1 1/­­4 cup uncooked), see Note - 5 ounces baby kale, steamed until tender and drained - 1 cup shredded, spiralized, or chopped zucchini (about 1/­­2 of 1 large) - 1 cup shredded or spiralized carrot (about 2 small) - 1 cup cherry tomatoes, cut in half - 1 cup chopped or shredded green or purple cabbage Suggested toppings - Baked tofu, cubed - Fresh chopped cilantro - Fresh chopped basilFresh sprouts - Strips of seaweed snacks Make the sauce: Put the sauce ingredients in a high-speed or regular blender and process until smooth.  Taste and adjust the seasonings, adding more lime juice if the dressing needs more zing.  Add water or more coconut milk if the sauce is too thick. Set aside. Assemble the bowls: Divide the barley between four big bowls and top with kale, zucchini, carrot, tomatoes, cabbage, and any or all of the suggested toppings. Spoon the curry sauce on top and serve. Note: I use a quick-cooking barley from Trader Joes that takes about 10 minutes, but regular barley is fine, too -- just plan on dinner taking a little longer to prepare. The sauce will thicken as it sits so you may need to loosen it up with water. Variations - Use farro, brown rice, or quinoa in place of the barley. - If you use almonds, you may need additional coconut milk or water. - Here are more raw and almost-raw entrées. * This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Whole Wheat Pita Bread

March 24 2015 VegKitchen 

Whole Wheat Pita BreadHeres a classic whole wheat pita bread recipe that you will just love. Theyre strong, flavorful, and dependable. Recipe adapted from Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney, by permission of the author. Makes: 6 large pitas Total time: 45 minutes to prepare, 4 to 5 hours for rising, 5 minutes to bake each batch. - 1/­2 teaspoon active dry yeast - 1 cup lukewarm filtered water - 2 1/­2 cups whole wheat bread flour - 1 teaspoon sea salt - 1 tablespoon olive oil or other vegetable oilCornmeal, for dusting In a medium-size bowl, sprinkle the yeast over the water and add a teaspoon of whole wheat flour. Cover and set in a warm spot for 5 to 10 minutes to proof. Stir in 1 cup of the wheat flour to form a batter. Cover and set it aside for 30 minutes, or until a sponge develops. Stir the salt and oil into the sponge. Add the flour, 1/­2 cup at a time, stirring well after each addition, until the dough pulls away from the sides of the bowl and balls up in the center. Turn the dough out onto a lightly floured surface and cover it for a few minutes. Thoroughly knead the dough, adding flour only as necessary to keep it from sticking. When the dough is smooth and elastic, form it into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel (see note) and set it in a draft-free spot for 1 to 2 hours, or until the dough has risen and does not rebound when pressed with a finger. Turn the dough out onto the lightly floured surface again and knead it briefly. Put the dough back in the bowl, cover, and set it aside to rise for another 1 to 2 hours, until it does not spring back when pressed. Divide the dough into 6 equal balls. Arrange on the floured surface; cover with the tea towel for 30 minutes. On the lightly floured surface, use a rolling pin to roll each ball into an 8-inch circle slightly less than 1/­4 inch thick. Arrange these on baking sheets lightly dusted with cornmeal and cover them for 30 minutes. Move a rack to the lowest position (leaving lots of space above it) in the oven and preheat to 500? F. Before baking, make sure that the dough circles are not sticking to the baking sheet. If they are, gently lift them away and sprinkle more cornmeal under them. Bake the pita breads for 5 minutes. They should puff up like balloons and be lightly browned. Do do not open the oven door before the 5 minutes is u, and make sure the oven has reheated to 500? F. before putting in another batch, in case you couldnt fit all onto your baking sheet at once. If a bread doesnt puff, it will still taste good but wont have a pocket to fill Wrap breads with a dry tea towel as soon as you remove them fro the oven. Serve them warm. Thoroughly cool breads before storing them. Notes: - What is meant by tea towel -- a towel thats mainly flat cloth, not with the kind of standing fibers that most kitchen and hand towels have. You dont want those fibers getting on your breads! - To reheat pitas, wrap them in foil or place them in a covered baking dish and warm them at 350? F. for just a few minutes, so they they heat through but dont become dry and crisp. - Pita freezes well; place waxed paper between breads so they will not stick together (that way you can take them out one at a time if youd like) and wrap them well. Here are more Global Flatbreads.

VegKitchen’s Ashkenazic Passover Favorites

March 19 2015 VegKitchen 

VegKitchen’s Ashkenazic Passover FavoritesVegKitchen’s vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring. Here’s a full menu for Ashkenazic (Eastern European)-style recipes, from matzo ball soup to dessert. If you want even more choices, go to our Vegan Passover Seder Recipes and Menus. That’s where you’ll find tips for putting together a plant-based Passover Plate, as well. First up, and central to the celebration, Spring Vegetable Soup with Vegan Matzo Balls. Passover Mock Chopped Liver (made with cashews and mushrooms) can be served on matzo along with the soup, or before the meal as an appetizer. Eastern European-style Haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. Its made essentially of apples, walnuts, and wine. Spinach, Leek, and Potato Matzo Gratin is a casserole main dish that’s mild and flavorful. Other vegan main-dish options: Eggplant Matzo Mina (similar, but more Sephardic inspired) and Passover Quinoa Pilaf. Serve any of the main dish options with a colorful salad of spring veggies. You can wing it, of course, but if you’re looking for an idea, try this refreshing Orange and Cucumber Salad with Spring Greens. Consider adding another holiday favorite to the plate if you want a slightly sweet touch. Passover Carrot-Apple Pudding is a holiday favorite. Another option is Sautéed Carrots with Almonds, which is more Sephardic-inspired. You might be too full for dessert, but there’s always room for a light fruit finale like Apple and Pear Fruit Compote. Serve with store-bought or homemade Chocolate Matzo Brittle. Happy Passover, happy spring, and enjoy!

Vegan Ranch Dressing or Dip

March 14 2015 VegKitchen 

Vegan Ranch Dressing or DipRanch dressing is challenging to find ready-made in a dairy-free vegan version, so this simple and versatile recipe comes to the rescue. As a dip, this is great with raw veggies; as a dressing, use on green salads, slaws, pasta salads, and potato salads. Photos by Evan Atlas. Makes: about 1 cup - 2/­­3 cup plain coconut yogurt (or one 6-ounce container - 1/­­4 cup vegan mayonnaise - Juice of 1/­­2 lemon (about 2 tablespoons) or 2 tablespoons white wine vinegar, or more to taste - 1 teaspoon all-purpose seasoning blend (such as Frontier or Mrs. Dash) - 1/­­2 teaspoon dried dill Combine all ingredients in a small bowl. If you plan to use this as a dressing, add 1/­­4 cup water. If you plan to use it as a dip, add 1 tablespoon water. Either way, whisk together until smooth To use as dressing, transfer to a tightly lidded cruet or bottle. If using as a dip, leave in the bowl to serve. Shake or stir well before each use. - See VegKitchens selection of Classic Salad Dressings.

Pasta Primavera

March 11 2015 VegKitchen 

Pasta PrimaveraThough this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Though you can serve it any time of year, as its name implies, it’s an especially nice way to welcome spring, and is a pleasing main dish at spring holiday meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens. Serves: 4 to 6 - 1/­2 pound short pasta such as rotini or penne, preferably whole grain - 3 tablespoons extra-virgin olive oil - 1 medium red onion, quartered and thinly sliced - 2 to 3 cloves garlic, minced - 1/­4 cup dry white wine - 2 heaping cups cauliflower, cut into small florets - 2 heaping cups broccoli, cut into small florets - 12 stalks slender asparagus or 8 medium-thick, cut into 1-inch lengths - 1 heaping cup sliced white or brown mushrooms - 1 medium-small yellow summer squash, diced - 14- to 16-ounce can diced tomatoes - 1/­2 cup sliced sun dried tomatoes, oil-packed or not, as you prefer - 1 teaspoon dried oregano, or 1 tablespoon fresh - 1/­4 teaspoon dried thyme, or 1 teaspoon fresh - Sliced fresh basil as desired (use lots!) - Salt and freshly ground pepper to taste - Dried hot red pepper flakes to taste, optional - Vegan Parmesan cheese , optional Cook the pasta in plenty of rapidly simmering water until al dente, then drain. Meanwhile, heat 1 tablespoon of the oil in an extra-large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the wine and cauliflower and cook, covered, for 3 minutes. Stir in the broccoli, asparagus, squash, and canned tomatoes, and dried herbs. Bring to a simmer, then cover and cook over medium heat for 5 to 7 minutes, or until all the vegetables are tender-crisp. When the pasta is done, drain it well and combine with the vegetables mixture right in the pan, if it’s large enough, or in a large serving bowl. Add the remaining 2 tablespoons of olive oil unless you used oil-packed sun-dried tomatoes, in which case add a bit more of their oil if you’d like. Stir in as much basil as you’d lie, and season to taste with salt and pepper. Add dried hot red pepper flakes if using them. Serve at once. If desired, pass around some vegan Parmesan cheese for topping each serving. Variation: To make this an even heartier dish, add a 14-to-16 ounce can chickpeas, drained and rinsed (about 1 1/­2 cups). - Here are more hearty vegan pasta recipes. - Find more of VegKitchens Vegan Dinner Recipes   and Pasta Entrées .

Mango, Avocado, and Arugula Salad

March 9 2015 VegKitchen 

Mango, Avocado, and Arugula SaladYou dont need a lot of ingredients with this awesome combination of mango, avocado, pecans, and arugula. Its a pretty salad that brings such cheer to cool-weather meals. Photos by Evan Atlas. Serves: 4 - 1 medium mango, peeled and sliced - 1 medium avocado, peeled and sliced - 1 tablespoon lemon or lime juice - 1/­4 to 1/­2 cup pecan halves or chopped walnuts, as desired - A big handful or two of baby arugula leaves, as desired - 2 tablespoons unsweetened coconut flakes, optional - Your favorite dressing to pass around (see suggestions following recipe) Combine the mango with the avocado (toss the avocado gently with the lemon or lime juice first) on a serving platter or shallow bowl. Add the pecans and arugula, and toss gently. Sprinklewith the coconut flakes and serve at once. Pass around the dressing of your choice. Dressing suggestions: Quite honestly, this is good with no dressing at all, but if youd like, you can pass around homemade or store bought balsamic vinaigrette or raspberry vinaigrette. Or, just step up the lemon and lime juice and add a splash of olive oil. - Here are more of VegKitchen’s Super Savory Salads.

Giveaway: Jazzy Vegetarian 3-Disc DVD Set and Pascha Organic Dark Chocolate

March 3 2015 VegKitchen 

Giveaway: Jazzy Vegetarian 3-Disc DVD Set and Pascha Organic Dark ChocolateHeres a fun, useful, and luscious giveaway especially for VegKitchen readers, brought to you by my friend and talented colleague, Laura Theodore, also known as The Jazzy Vegetarian. One fortunate reader will receive The Best of Jazzy Vegetarian 3-DISC, DVD Set -- fans of this highly successful series know that vegan chef Laura Theodore can turn any meal into a delicious special occasion. Each half-hour episode includes hands-on instruction and tasty tips for seasoned cooks and newcomers alike. Laura creates scrumptious entrées like Holiday Stuffing Casserole, Spaghetti and Wheatballs, and Polenta Pizza. And when sweet treats are in order, Laura highlights decadent and rich-tasting desserts like Chocolate Cake, Luscious Carrot Cupcakes and Homemade Pumpkin Pie. Getting inspired with these entertaining cooking DVDs will be a great way to welcome spring, great for holidays and company meals as well as everyday fare. These discs contain: DISC ONE - Festive Lasagna - Deli Delights - Just Desserts DISC TWO: - Happy Holiday Meal - Spaghetti and Wheatballs - Sweets for the Sweet DISC THREE: - Pizza with a Twist - Breezy Brunch - Giving Thanks To sweeten the deal, literally and figuratively, Laura has also offered a 3-bar set of Pascha Organic Dark Chocolate, a fine brand thats not only vegan but also fair trade and completely allergen-free. In addition to the Jazzy Vegetarian Television Series, Laura Theodore is also the host of the Jazzy Vegetarian Radio Show. Her most recent book is Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites.* Laura is a regular contributor to VegKitchen -- the latest is this beautiful Chocolate Ganache Cake, shown at the top of this post, a perfect dessert for spring celebrations -- Easter, graduations, Mothers Day, even small weddings! This giveaway starts from this very moment (Monday, March 2) and runs until Thursday, March 4 at noon. To enter, simply leave any kind of comment  -- why youd enjoy this set of cooking videos, why you love chocolate, etc. Winner will be chosen randomly, so youre not being graded on creativity! *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

VegKitchens Top 10 Carrot Recipes

February 27 2015 VegKitchen 

VegKitchens Top 10 Carrot RecipesWith all the dark leafy greens and nutrient-dense seeds (like chia and hemp) out there, its easy to overlook common veggies like carrots as super foods. Carrots are a powerhouse veggie by any standard, rich in beta carotene and vitamin C. And in culinary terms, few vegetables can rival the versatility of carrots, which can star in soups, salads, roasted dishes, sides, and  even delectable desserts. Creole Creamy Carrot Soup, shown above, has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. In Daikon and Carrot Salad, crisp daikon radish is wonderfully cleansing food, and combined with carrots, makes a simple and tasty salad that goes well with most any type of meal. Classic Carrot-Raisin Salad might just be the first that kids will enjoy! A food processor is a must for preparing this salad quickly; or you can start with pre-grated carrots that come packaged. Sweet Cinnamon-Roasted Baby Carrots are an easy way to enjoy roasted veggies with no cutting or peeling involved. Simply use a bag of baby carrots! Garlicky Roasted Carrots are absolutely addictive! Roasting brings out the natural sweetness of carrots, and garlic and onion become sweeter with roasting as well. Sautéed Carrots and Leeks combines two vegetables with natural sweetness that mingle nicely. This is a mild and pleasant side dish, good with pastas as well as tofu or tempeh dishes. Carrots and orange juice concentrate pair up in these moist Vegan Carrot-Walnut Muffins, providing a dose of vitamins A and C, as well as an enticing golden color. Cranberry-Carrot Cake With Maple-Cream Cheese Frosting is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable -- carrots, of course) in the batter, not the least bit guilt-inducing. Carrot-Apple Pudding is a sweet dish of spiced carrots and apples. It’s traditional to the Passover holiday as a side dish, but is also yummy enough to be an everyday dessert with a dollop of coconut yogurt.

How to Make Luscious Creamy Dishes Without Dairy

February 25 2015 VegKitchen 

How to Make Luscious Creamy Dishes Without DairyMany people (even those who secretly suspect that theyre lactose intolerant) say they could never give up dairy, claiming theyd miss those creamy, comforting dishes too much. These days its so easy to create creamy, dreamy dishes that are completely dairy-free in a number of ways. Here are just a few delicious examples. Shown above, the secret to this light and luscious Creamy Peanut Butter Pie--kissed with the dynamic duo of peanut butter and dark chocolate--is silken tofu. The same is true in Easy Vegan Pumpkin or Squash Pie. In Vegan Creamy Enchilada Casserole, you can have the whole enchilada without having to fill and roll individual tortillas. The creamy topping is made from  nondairy milk and nondairy cheese. Pureed silken tofu is also superb base for creamy soups, such as this vegan Creamy Corn Chowder. It provides substance without the need for thickening. Another soup that uses pureed silken tofu as its base is Creamy Green Pea and Cashew Butter Soup. In this addictive Hot Artichoke and White Bean Spread, the creamy base is made of pureed white beans. The same is true for Creamy Bow Tie Pasta with Mushrooms and Dried Tomatoes. In Pasta, Beans, and Greens with Creamy Cashew Sauce (shown above) the creamy sauce is made from, you guessed it, raw cashews. Its ingenious! Another recipe using raw cashews to make a creamy sauce for pasta is Creamy and Rich Vegan Alfredo Sauce for Fettuccine. 

6 Top Health Benefits of Almonds

February 24 2015 VegKitchen 

6 Top Health Benefits of AlmondsAlmonds are one of the worlds most nutritious and versatile nuts, perfect for snacking as well as in tasty recipes, renowned for their many health benefits and culinary uses. Here are just a few: Reduce Blood Sugar Levels: Eating almonds may be a great option for diabetics looking to maintain healthy blood glucose levels. Findings from a 2007 study published in the journal Metabolism found that consuming almonds alongside white bread regulates spikes in blood sugar and significantly lowers the glycemic index of the meal. Heart-Loving Antioxidant Powers: Almonds are one of the richest food sources of alpha-tocopherol, the form of vitamin E that is most easily absorbed by the body. Vitamin E is a potent antioxidant that protects cells against the damaging effects of free radicals, boosts the immune system, supports cardiovascular health, and helps your body create new red blood cells. A 2005 study published in the Journal of the American Dietetic Association found that almond consumption helped meet the Recommended Dietary Allowance of 15 mg/­­day alpha-tocopherol and improved red blood cell concentration. Another study published in the European Journal of Clinical Nutrition found that almonds can reduce C-reactive protein, an indication of inflammation that affects the arteries. Weight Control: As part of a calorie-conscious eating regime, almonds, which are high in monounsaturated fats, can help obese adults lose weight easier than a diet high in complex carbohydrates, according to a study in the International Journal of Obesity and Related Metabolic Disorders. Contrary to many worries of healthy eaters, consuming almonds actually lowers the risk of weight gain. A 28-month long study showed that individuals who ate almonds at least twice per week were 31% less likely to gain weight than nut-avoiding participants. So go ahead and go nuts! Lower Cholesterol: Almonds are the leading source of monounsaturated fat among commonly eaten nuts: over 60% of the total fat in almonds is monounsaturated. Numerous studies have demonstrated the cholesterol-lowering effects of consuming foods rich in monounsaturated fat. A 2005 study in the American Journal of Clinical Nutrition found that consuming almonds as part of a heart-healthy diet can be just as effective at lowering LDL bad cholesterol levels as first generation statin drugs. A good source of calcium and other nutrients: Weve already heard that almonds are a good source of Vitamin E, but they offer a modest but significant and absorbable form of calcium, which is good for the bones. Likewise, theyre a good source of phosphorous for strong bones and teeth. Almonds are a good source of magnesium and folic acid, as well. Excellent source of plant-based protein: Just one ounce of almonds contains about 12 percent of average daily protein needs. Enough said! Adapted from Nuts.com, with permission. Discover your favorite almond products at nuts.com from premium supreme-sized raw almonds to finely blanched almond flour and all natural almond butters for your snacking and recipe needs.

Vegan1 Protein Shake: A Review

February 20 2015 VegKitchen 

Vegan1 Protein Shake: A ReviewWhen N53 contacted VegKitchen to see if we would like to sample and review Vegan1, an all-plant-based protein and nutritional shake, I have to admit that I was less than excited. I had yet to try a nutrition shake that I really like -- most have some sort of under-taste, after-taste, or chalky texture than I dont enjoy. But Vegan1 sounded intriguing, with so many benefits packed into each serving that I thought Id give it a try. Im glad I did, and I was pleasantly surprised! Vegan 1  really does taste like a shake, and not a form of liquid punishment that you need to get over with. I would go so far as to say that I really look forward to making and drinking this. Its also a good way for me to take my tablespoon of maca per day. Maca has other great benefits, but Im not a big fan of the flavor, and this shake masks it particularly well. One really nice thing about Vegan1 is that it comes with not only the usual measuring scoop, but a single-serve BPA-free plastic cup that you mix and measure right into; a little metal ball in the cup ensures that everything blends up perfectly smoothly. Its a great little container for taking with you anywhere. As to the benefits of Vegan1, they’re abundant. Each serving contains 20 grams of plant-based protein; 22 vitamins and minerals; 10 fruits and vegetables; active enzymes, probiotics, and fiber. Its not only dairy-free, but gluten-free and soy-free as well. At VegKitchen were not anti-soy, but in many beverage supplements, the protein source is soy protein isolate, which is kind of a frankenfood. In Vegan1, the protein is derived mainly from pea and potato proteins. Though we dont want to feed into the myth that its difficult to get protein on a plant-based diet, Vegan1 is a great way to add protein for those who are athletic or especially active, pregnant and lactating women, or anyone who feels that their food habits are less than optimal. This beverage will have you covered. I like the original vanilla flavor, but Vegan1 now comes in banana, chai, and chocolate varieties. All of them can be made just with water, or for a richer texture, your favorite nondairy milk. Vegan1 is having a great sale at the moment on their own website. Their 15-serving tubs are just $20 each, which means that each serving is just $1.33. It almost goes without saying that getting this kind of protein supplementation, plus half of your daily nutrient needs for that amount is an incredible bargain. Go to Nutrition 53 for details. Otherwise, and when the sale ends, youll find Vegan1 on amazon.com for just a bit more, and where youll see that other reviewers, like me, found the flavor very pleasing. Full disclosure: VegKitchen received a complementary 1.5-pound tub of Vegan1 to sample. We only review products that we endorse and feel will enhance our readers plant-based lives. - See more reviews of great plant-based products in VegKitchen’s Product Guide.

Ethiopian Stewed Seasoned Cabbage in Golden Tomato Sauce

February 19 2015 VegKitchen 

Ethiopian Stewed Seasoned Cabbage in Golden Tomato SauceIf youre looking for new cabbage recipes, this recipe is a great alternative to slaw or stuffed cabbage. When cabbage is cooked down, as it is here, it becomes a very tender, almost buttery, sweet vegetable. Called Yetikil gomen betimatim in Ethiopian, its perfect to serve with inejra or Quick Teff Cr?pes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns (C) 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo), refer to the aforementioned book! Makes 3 1/­­2 cups - 1 cup white or yellow onion, slivered and cut into 1/­­4 -inch pieces - 3 tablespoons extra-virgin olive oil - 6 cloves garlic, pressed or grated (1 tablespoon) - 2 teaspoons peeled and grated fresh ginger -  1/­­2 teaspoon salt, plus more if desired -  1/­­2 green cabbage, cut into 1-inch pieces (7 cups) - 1 tomato, cut into 3/­­4 -inch pieces (1 cup) -  1/­­4 teaspoon ground turmeric - 1 to 2 jalape?o chiles, seeded, veined, and cut into thin strips - Freshly ground black pepper Put the onion, oil, garlic, ginger, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes. Add the cabbage, tomato, and turmeric and stir well to combine. Cover and cook, stirring frequently, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender, about 5 minutes longer. Season to taste with pepper and additional salt if desired. Nutrition information Per cup: 182 calories, 4g protein; 12g fat ; 18g carbs; 6g fiber; 6g fiber; 198 mg sodium Visit Kittee Berns at Cake Maker to the Stars.   - For more cabbage recipes, see Cabbages and Lettuces -- Beyond Salads. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Tender Kale with Carrots, Onion, and Mild Spices

February 19 2015 VegKitchen 

Tender Kale with Carrots, Onion, and Mild SpicesYezelbo gomen bekarot, as its called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if youre cookin up a feast. If youre not big into greens, give this one a try anyway; it might pleasantly surprise you. Its perfect to serve with inejra or Quick Teff Cr?pes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns (C) 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!  Makes 3 cups - 2 1/­­4 cups water, plus more if needed - 1 pound kale (2 bunches), washed, ribbed, and coarsely chopped (10 cups) - 1 small red onion, minced (1 1/­­2 cups) - 1 carrot, thinly sliced and cut into half-moons (1 cup) - 2 tablespoons extra-virgin olive oil -  1/­­2 teaspoon salt, plus more if desired - 4 cloves garlic, pressed or grated (2 teaspoons) - 1 jalape?o chile, seeded, veined, and quartered lengthwise - Freshly ground black pepper Put 2 cups of the water in a large saucepan over high heat and bring to a boil. Add the kale, cover, and decrease the heat to medium-high. Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching. Remove from the heat and let rest uncovered until cool enough to handle, about 10 minutes. Drain the kale in a colander and firmly squeeze out as much water as possible; the kale should not be wet. Transfer the kale to a food processor and process until finely chopped, about 10 pulses in all. Alternatively, finely chop the kale by hand with a sharp knife. Put the onion, carrot, oil, and salt in the same large saucepan and stir to combine. Cover and cook over medium-high heat, stirring frequently, until the onion is translucent and the carrot is just tender, about 5 minutes. Decrease the heat to medium, add the garlic, and stir to combine. Cook uncovered for 1 minute, stirring continuously to keep the garlic from burning. Add the kale, the remaining 1/­­4 cup of water, and the chile. Stir to combine. Cover and simmer, stirring frequently, until the vegetables are tender, about 5 minutes. Season to taste with pepper and additional salt if desired. Nutrition information Per cup: 212 calories; 7g protein; 11g fat; 28g carbs; 5 g fiber; 286mg sodium Visit Kittee Berns at Cake Maker to the Stars. - Here are more recipes for kale and other Hardy Greens. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

February 17 2015 VegKitchen 

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge GlazeBundt cakes are everyday cakes--easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream. From Real Food For Everyone by Ann Gentry, (C) 2015 Andrews McMeel Publishing, reprinted by permission. Photos by Sara Remington. Serves 12 to 16 Cake: - Non-aerosol nonstick cooking spray - 3 1/­­2 cups unbleached white flour - 2 teaspoons baking powder - 2 teaspoons baking soda - 1 teaspoon fine sea salt - 1 1/­­2 cups pure maple syrup -  2/­­3  cup neutral cooking oil - 1 tablespoon apple cider vinegar - 1 3/­­4 cups plain or vanilla soy milk - 1 tablespoon plus 1/­­2 teaspoon vanilla extract -  1/­­3 cup unsweetened cocoa powder - 2 tablespoons decaffeinated instant coffee powder Glaze: - 1 cup semisweet chocolate chips - 2 tablespoons pure maple syrup - 3 tablespoons rice milk Position a rack in the center of the oven and preheat the oven to 325°F. Spray a 9- to 10-inch Bundt cake pan with non-aerosol nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt in a large bowl to blend. Using a handheld electric mixer, beat the maple syrup, oil, vinegar, and 1 1/­­2 cups of the soy milk in a large bowl to blend. Add the flour mixture and mix just until blended. Transfer half of the batter to a second bowl. To the first bowl of batter, mix in 1 tablespoon of the vanilla. To the second bowl of batter, mix in the cocoa powder, coffee powder, the remaining 1/­­4 cup soy milk, and the remaining 1/­­2 teaspoon vanilla. Pour the chocolate batter into the prepared pan, then pour in the vanilla batter. Do not worry about mixing the 2 batters together to create a marble effect; as the cake bakes, the batters will blend together on their own to create a pretty design. Bake until a toothpick inserted near the center comes out with some crumbs attached, about 50 minutes. Let the cake cool in the pan on a rack for 30 minutes, then invert the cake onto the rack and let cool completely. At this point, the cake can be made 1 day ahead and stored airtight at room temperature. For the glaze, stir the chocolate chips in a medium bowl set over a saucepan of simmering water until the chocolate melts completely. Remove the bowl from over the saucepan. Stir in the maple syrup and rice milk. Drizzle the glaze over the cake and let stand until the glaze is set. The glaze looks best the day it is made, so plan to serve the cake the same day you glaze it. Cut the cake into wedges and serve. Ann Gentry is the founder of Real Food Daily restaurants in southern California. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

White Bean and Rosemary Dip

February 13 2015 VegKitchen 

White Bean and Rosemary DipA light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread. Recipe from The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan -- with Deliciously Satisfying Vegan Recipes for Optimal Health*  by Julianna Hever (C) 2014 Da Capo Lifelong Book, reprinted by permission. Makes 1 1/­­2 cups -  3/­­4 to 1 cup vegetable stock - 2 garlic cloves, minced (optional) - 1 tablespoon minced fresh rosemary - Two 15-ounce cans cannellini (or other white) beans, drained and rinsed - 2 teaspoons freshly squeezed lemon juice with zest - Pinch of salt and pepper, or more to taste In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat. Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine. With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds. Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days. - Visit Julieanna Hever at The Plant-Based Dietician. * This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Vegan Chocolate Fudge with an Omega Boost

February 11 2015 VegKitchen 

Vegan Chocolate Fudge with an Omega BoostThis super-easy, rich tasting vegan chocolate fudge gives you a nice dose of Omega 3s, as it features hemp or chia seeds and walnuts. Made in minutes, it needs about an hour of refrigeration to set up. If you cant wait that long, pop it in the freezer! Photos by Hannah Kaminsky. Makes 16 squares - 1 1/­­2 cups vegan semi-sweet chocolate chips or chocolate buttons - 1/­­2 cup natural nut butter (peanut, cashew, almond … just make sure it isnt hard and clumpy) - 3 tablespoons maple syrup, brown rice syrup, or agave nectar - 1/­­3 cup hemp seeds or 1/­­4 cup chia seeds - 1/­­4 cup finely chopped nuts, preferably walnuts - 1 to 2 tablespoons cacao nibs, optional - Coarse salt for topping, optional Combine the chocolate chips, nut butter, and syrup in a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring frequently once it starts melting. You can also do this in a  the microwave; combine the three ingredients in a microwave-safe bowl; Start with 45 second; stir, and add a few seconds at a time. Either way, the mixture should be smooth and thick. Remove from the heat and stir in the seeds and walnuts, and optional cacao nibs. Scrape the mixture into an 8- by 8-inch or 9- by 9-inch baking pan. Smooth it in evenly, patting in with the back of a small spatula. Sprinkle the top with the optional salt (use the salt sparingly; its just for a nice accent, not to make the fudge salty! Score into 24 or 36 little squares with a butter knife. Refrigerate the fudge uncovered for at least an hour. If youre in a hurry, place in the freezer for about 30 minutes. Store any not eaten immediately in the refrigerator, covered. - Sweet tooth still craving? Here are more Vegan Baking and Sweets. - Enjoy more of VegKitchens Vegan Chocolate Desserts.

Kasha Varnitchkes

February 6 2015 VegKitchen 

Kasha VarnitchkesKasha Varnitchkes is a classic Jewish dish of buckwheat groats combined with pasta. I’m not sure that bow tie pasta (farfalle) has always been the traditional choice, but it’s the contemporary favorite. If youre a kasha fan, youll enjoy this simple dish; it doesn’t set of any flavor fireworks, but it’s easy and comforting, like many an Eastern European specialty. Photos by Evan Atlas. Serves: 6 - 2 tablespoons olive oil - 1 large or 2 medium onions, very finely chopped - 1 cup kasha (buckwheat groats) - 1 1/­2 cups vegetable broth, or 1 1/­2 cups water with  2 natural salt-free bouillon cubes - 6 to 8 ounces white or brown mushrooms, cleaned and sliced - 8 ounces farfalle (bowtie pasta) - Minced fresh dill and/­or parsley, as desired, plus more for topping - Salt and freshly ground pepper to taste Heat the oil in a deep saucepan or steep-sided stir-fry pan. Add the onions and sauté over medium heat until golden. Add the kasha and stir in to coat with the oil in the pan. continue to sauté, stirring often, until the kasha is nicely toasted and the onions lightly browned here and there, about 7 minutes. Pour in the broth or water with bouillon cubes and bring to a slow boil. Stir in the mushrooms, then lower the heat and simmer uncovered until the liquid is absorbed, about 15 minutes. Stir gently only once during this time, as you dont want the kasha to get mushy. Meanwhile, cook the pasta in plenty of rapidly simmering water until al dente, then drain. Add the cooked pasta to the cooked kasha in the pan if it’s roomy enough. Otherwise combine the kasha mixture and pasta in a serving container. Toss together gently with fresh parsley and/­or dill as desired, and season with salt and pepper. Serve at once.   - Here are more hearty pasta dishes.

Vitamix 5200 giveaway especially for VegKitchen readers!

February 2 2015 VegKitchen 

Vitamix 5200 giveaway especially for VegKitchen readers!Great news for VegKitchen readers -- Vitamix is offering their 5200 model high-speed blender to one lucky winner. It has all the features that has made it the gold standard of high-speed blenders: - Create every course of your home-cooked meal--from frozen drinks to creamy desserts --in minutes. - Create smoothies, hot soups, and frozen desserts with one machine. - 64-ounce container is perfect for family meals and entertaining. - Includes cookbook with hundreds of chef-tested recipes. - Standard 7-year warranty included. In a nutshell, this machine is so powerful that it pulverizes whatever you put in it practically down to its cellular level, so when you make juice or soup, you get all the fiber--plus all the nutrition that is locked into the fiber. There’s no waste whatsoever. Among my favorite things to make in the Vitamix are smoothies featuring kale, like Kale, Cucumber, and Pineapple Smoothie. It’s also great for making raw cashew-based sauces like Almost-Raw Cheez Sauce.  No grit or texture in either case --the consistency is velvety and the flavor sublime. Here’s my review, detailing all the things I love about it and my favorite ways to use my Vitamix.  This giveaway runs from February 2, 2015 at 2:30 pm EST to February 4, 2015 at 8 pm EST. Winner (chosen at random) will be announced on February 5, 2015 at 9:00 am EST on VegKitchen’s Facebook page, and the winner will also be contacted directly. Sorry, but this is being offered to U.S. residents only. To enter to win, simply leave a comment below telling us why you’d like to own the Vitamix 5200 (retail value is $449), or, with Valentine’s day coming up next week, why you’d love to give it to your sweetie. One winner will be chosen at random. I’d like to thank the Vitamix Corporation in advance for this amazing giveaway opportunity for VegKitchen readers.

Fully Loaded Vegan Nachos

January 28 2015 VegKitchen 

Fully Loaded Vegan NachosHere are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. (C) 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. Serves: 4 to 6 - 4 to 5 ounces natural stone-ground organic tortilla chips - 1 cup grated vegan cheddar cheese - 1 to 2 jalape?o peppers, to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles - 1/­­2 cup lightly cooked fresh (or thawed frozen) corn kernels - 1/­­2 cup cooked or canned (drained and rinsed) black, red, or pinto beans - 1 medium ripe tomato, finely chopped - 2 or 3 big handfuls baby spinach - Salsa (your favorite brand), as needed Optional garnishes - Super-Easy Guacamole - Thinly shredded romaine lettuce Preheat the oven to 350? F., unless you plan to use the microwave. Arrange the tortilla chips on a large platter or a shallow, round casserole dish, about 14 inches in diameter. Sprinkle evenly with the cheese, followed by the chili peppers, corn, beans, and tomato. Bake for 8 minutes, more or less, until the cheese is well melted. Or microwave for 3 minutes. Scatter the spinach over the top and return to the oven for 2 minutes or so, or to the microwave for another minute, just until it wilts. Serve at once. Pass around salsa to top individual portions, as well as any of the optional garnishes. Per serving:  Calories: 282;  Fat: 13g;  Protein: 6g;  Carbs: 36g;  Fiber: 6g;  Sodium: 415mg   - Here are more Tasty Vegan Appetizers.

Seared Baby Bok Choy

January 24 2015 VegKitchen 

Seared Baby Bok ChoyBaby bok choy is at its best in the spring when plump and fresh. Heres a super-quick way to prepare it, showing it off in all its glory, both flavor-wise and visually. This is not so much a recipe as an idea, but what a fun idea it is. Adapted from Wild About Greens by Nava Atlas; photos by Susan Voisin. Use as many or as few baby bok choy as you’d like, allowing 2 to 4 halves per serving. Cut each baby bok choy in half so that the widest part is exposed (leave the stem end intact). Heat a shallow layer of olive oil in a large pan. When really hot, place the bok choy halves cut side down on the skillet, cover and cook over high (but not highest) heat for 3 minutes or until nicely browned. Serve hot or at room temperature with a sprinkling of salt and pepper. - Here are more recipes for Leafy Spring Greens.

Buckwheat Crepes with Chocolate Sauce

January 23 2015 VegKitchen 

Buckwheat Crepes with Chocolate SauceThese whole grain crepes are delicious, filling, very pretty, and totally healthy! Theyre also great for kids. Then there is the chocolate! This creamy vegan chocolate sauce takes the crepes to the next level. Yes, even the chocolate sauce is healthy. There is really no excuse not to give these a try at your next brunch. Recipe contributed by JennéClaiborne from  Sweet Potato Soul . Photos by Sydney Bensimon.  Serves: 2 to 4 For the crepes: 1 1/­­4 cup buckwheat flour  1/­­2 cup rice flour 1 tablespoon arrowroot powder 1 cup rice or soy milk  1 1/­­2 cup water 1 teaspoon vanilla extract 1 tablespoon sugar 1 tablespoon ground flax seed  Coconut oil (for pan) For the Chocolate Cream Sauce: -  1/­­2  cup tahini (or other nut/­­seed butter) - 3 tablespoon soy or almond milk - 2 tablespoon maple syrup -  1/­­2  cup Medjool dates (or soaked Deglet dates) -  1/­­4  cup cocoa powder  Making the Crepes: Preheat a cast iron skillet, or another nonstick pan, on medium heat. Grease the pan with coconut oil. Place all ingredients into a blender, and blend until smooth. Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 4 minutes, then flip. Cook the other side for about 2 minutes. Place the crepe in the middle of a folded dry kitchen towel and cover.  Repeat with the remaining batter. Serve the crepes with chocolate sauce, sliced fruit, toasted nuts, and maple syrup. Making the Chocolate Sauce: Place ingredients in a food processor and blend until smooth. Add more soy/­­almond milk to thin if necessary. Transfer to a small sauce bowl, or jar. Any left over sauce will keep in the refrigerator for 3 days. Jenné Claiborne is a  vegan personal chef in NYC. She also creates recipes, videos, and share my passion for healthy vegan eating on this blog. She has created an online program called the  21-Day Vegan Blueprint, and an e-cookbook,  5 Ingredient Vegan. Enjoy more Easy, Festive Vegan Brunch Recipes and Menus.

Roasted Sweet Potatoes with Pecans

January 21 2015 VegKitchen 

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it for the Thanksgiving holidays or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller Serves 6 to 8 8 cups sweet potatoes or yams (garnet yams are particularly good, peeled and cut into 1-inch cubes 1/­­2 cup pecan halves 4 tablespoons cup melted organic extra-virgin coconut oil 3 tablespoons maple syrup 2 tablespoons coconut sugar   1 1/­­2 teaspoons ground cinnamon 1 1/­­4 teaspoons ground nutmeg, or preferably, freshly grated 1/­­2 teaspoon sea salt 1/­­3 cup hemp seeds   Preheat the oven to 400?F. Combine all of the ingredients except the hemp seeds in a 9x13x2 inch baking dish and toss until the sweet potatoes are evenly coated. Bake, stirring occasionally for 50 to 60 minutes, until the sweet potatoes are tender. Taste, and adjust the seasonings if desired. Let it cool slightly and serve garnished with hemp seeds. Here are more recipes for Sweet Potatoes .

Curried Lentil Soup with Coconut Milk

January 20 2015 VegKitchen 

Curried Lentil Soup with Coconut MilkFor centuries, spices have been used to create delicious and nourishing meals. Aromatic herbs and spices, also known as carminatives, improve digestion and make zesty, globally inspired dishes.  The key to making beans easier to digest is to cook them from scratch, adding sea vegetables like dulse along with carminative herbs and spices. Adapting this main course soup to the seasons is easy: You can use fresh tomatoes, summer squash, spinach, and eggplant in the summer; canned tomatoes, carrots, yams, or butternut squash in the fall and winter.  Recipe excerpted with permission from Going Wild in the Kitchen ,* by Leslie Cerier, (C) 2005, Square One Publishers, Inc. Photos by Tracey Eller. Serves 6 to 8. - 1 cup red lentils, rinsed - 2 cups water - 1 cinnamon stick - 2 tablespoons grated ginger - 1 tablespoon seeded and coarsely chopped cayenne pepper - 2 garlic cloves, finely minced or pressed - 3-inch piece dulse or 1 tablespoon dulse flakes (optional) - 1 cup coarsely chopped onions - 10 cups bite-sized cauliflower florets - 3 1/­­2 cups coarsely chopped plum tomatoes - 14-ounce can coconut milk - 1 teaspoon sea salt, or to taste - 1 cup coarsely chopped cilantro (optional) Place the lentils, water, cinnamon stick, ginger, cayenne pepper, garlic, and dulse (if using) in a 6-quart stockpot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer, covered, for 15 to 20 minutes, or until the lentils melt and become yellow. Add the onion, cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until cauliflower is soft. Add the salt, and adjust the seasonings if needed. Ladle the hot soup into bowls. Garnish with cilantro, if desired. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! - Here are more Soulful Soups. - Here are more recipes for  Lentils and Peas.

Potato & Pea Samosa Cakes with Tamarind Sauce

January 20 2015 VegKitchen 

Potato & Pea Samosa Cakes with Tamarind SauceSamosas are a traditional savory Indian pastry, usually stuffed with spiced potatoes and other vegetables. These cakes are basically samosa filling without the pastry. The tart and sassy tamarind sauce makes the perfect accompaniment. The patties would be well received as finger food or as a side, but you could also pile four or five (or nine) on your plate for an unforgettable main course. Recipe from  But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, Its Not All Rabbit Food, and Your Friends Will Still Come Over Dinner,* copyright (C) Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Makes 15 Cakes     Tamarind sauce 3 tablespoons tamarind paste (from a jar, not a block) 1/­­3 cup water 1/­­4 cup agave syrup 1 tablespoon tamari (or soy sauce or liquid aminos) 1 tablespoon grated fresh ginger Salt to taste Samosa cakes 1/­­2 cup vegetable broth, plus additional if needed 2 teaspoons curry powder 1 teaspoon cumin 1 teaspoon ground ginger 1/­­2 teaspoon paprika 1/­­2 teaspoon ground cardamom 1/­­4 to 1/­­2 teaspoon cayenne pepper 2 teaspoons extra virgin olive oil 1 teaspoon mustard seeds 1/­­2 medium red onion, chopped small 2 garlic cloves, minced 1 pound small golden potatoes, chopped small 1/­­2 red bell pepper, chopped small 1 carrot, chopped small Salt and black pepper to taste 1/­­2 cup chickpea flour 1/­­2 cup green peas (fresh or defrosted if frozen) Olive oil spray   Combine the tamarind sauce ingredients in a small bowl and whisk together. Chill until ready to use. Mix the broth, curry powder, cumin, ginger, paprika, cardamom, and cayenne in a small bowl. Set aside. Combine the oil and mustard seeds in a large shallow saucepan and heat over medium heat until the seeds begin to pop. Add the onion and garlic and sauté until the onion is almost translucent. Add the potatoes, bell pepper, carrot, and broth mixture; sauté until the potatoes and carrots are soft. If the liquid absorbs too quickly or the potatoes begin to stick, add a bit more broth to deglaze the pan and lower the heat. When the vegetables are fork-tender, remove from the heat. Use a potato masher to very lightly mash the potatoes and vegetables (leaving big chunks). Add salt and pepper. Let cool for 5 to 10 minutes. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. When the vegetables have cooled enough to touch, mix in the chickpea flour and fold in the peas. Spray a 2 1/­­2 -inch round biscuit cutter with olive oil and place on the prepared baking sheet. Scoop 2 heaping tablespoons of the mixture into the biscuit cutter and use your fingers to press it into a flat patty. Carefully lift the biscuit cutter, leaving the cake on the sheet. Repeat with the rest of the samosa mixture. Bake for 20 minutes, or until the cakes are firm and golden brown. Remove from the oven and cool for about 5 minutes on the sheet. Serve with the tamarind sauce. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Pinto Bean, Green Olive, & Sweet Potato Turnovers

January 19 2015 VegKitchen 

Pinto Bean, Green Olive, & Sweet Potato TurnoversI think I could eat one of these turnovers every day for lunch and be quite happy. They have everything I love: beans, olives, sweet potato, smoky cumin and crust. Especially crust. I like to make a big batch and put half in the freezer. Serve with salsa and/­­or cashew sour cream if you’d like. If youre not into making your own dough, use vegan puff pastry. Or go super simple and stuff whole wheat tortillas with the warm filling. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015). Makes: 6 turnovers Crust - 1 1/­­2 cups whole wheat pastry flour - 1/­­2 cup garbanzo bean flour - 1/­­4 teaspoon ground cumin - Pinch salt - 1/­­4 cup coconut oil (do not melt) - 1/­­2 cup vegan shortening (I use Earth Balance) - 6 tablespoons or so ice cold water Filling - 1 small onion, minced - 2 cloves garlic, minced - 15- to 16-ounce can pinto beans, rinsed and drained - 1 cup cooked sweet potato (I roasted mine) - 4-ounce can green chiles - 1 1/­­2 t teaspoons cumin - 1/­­4 teaspoon chipotle chili powder - 1/­­8 teaspoon smoked paprika - 1/­­2 cup green olives, chopped - Salt and freshly ground pepper to taste Make the crust: In a food processor, combine the flours, salt and cumin. Pulse a few times. Add the coconut oil and shortening and process until you get a fine-chunky mixture. With the processor on, slowly pour in the water and process until the dough gathers in a ball. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm. Make the filling: In a large bowl, lightly mash the pinto beans and the sweet potato.  Add the remaining ingredients and stir well. Set aside until ready to assemble the turnovers.  I made the filling a day ahead and kept it in the refrigerator. Assemble the turnovers: Line two baking sheets with parchment and preheat the oven to 350? F. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds - I used a small saucer and got three rounds per piece of dough. Probably one could get more, but I only like to re-roll the dough once. Place the rounds on the prepared baking sheets. Scoop up a couple of tablespoons of the filling and place off-center on a dough round. Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers. Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk. There will be leftover filling - time to get creative. Bake the turnovers for 25 to 30 minutes or until golden brown. Serve immediately or allow to cool, wrap well and store in the freezer for later. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Maple-Baked Beans and Cornbread Casserole

January 18 2015 VegKitchen 

Maple-Baked Beans and Cornbread CasseroleI’m just going to come right out and say it: I love casseroles. I was raised in a casserole-lovin family and in my pre-vegan days, a rectangular dish filled with something cooked in a can of condensed soup and topped with potato chips or corn flakes or bread crumbs was the epitome of comfort. If youre like me, never fear--since going vegan, the casseroles have only gotten better. Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has cozy written all over it. Recipe from  But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, Its Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright (C) Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment . Serves: 12 to 14  Maple-Baked Beans 1 teaspoon extra virgin olive oil 1 small sweet onion, diced 2 garlic cloves, minced Two 15-ounce cans navy beans, rinsed and drained One 15-ounce can unsalted diced tomatoes, with liquid 2/­­3 cup Barbecue Sauce 1/­­3 cup maple syrup 2 tablespoons tomato paste 1 1/­­2 tablespoons apple cider vinegar 1 1/­­2 tablespoons Dijon mustard 1 tablespoon liquid aminos (or tamari or soy sauce) 1 teaspoon sriracha 1/­­2 teaspoon liquid smoke 1/­­2 teaspoon cumin 1/­­2 teaspoon ground cinnamon A few dashes of nutmeg 1 1/­­2 tablespoons nutritional yeast, optional Salt and black pepper to taste Cornbread 1 1/­­2 cups non-dairy milk 1 tablespoon apple cider vinegar 1 tablespoon flaxseed meal 2 tablespoons warm water 2 cups cornmeal (fine or coarse grind) 1 cup whole wheat pastry Flour 1 tablespoon baking powder 1/­­2 teaspoon baking soda 1/­­2 teaspoon salt 1/­­4 teaspoon smoked paprika 1/­­4 teaspoon ground nutmeg 1/­­4 teaspoon cayenne powder, optional 1/­­3 cup melted vegan butter 2 tablespoons maple syrup Preheat the oven to 400°F  Lightly spray a 9 x 13-inch baking dish with olive oil. Heat the oil in a large pot over medium heat. Add the onion and garlic and saute until the onion starts to become translucent. Add the beans, tomatoes, Barbecue Sauce, maple syrup, tomato paste, 1 tablespoons vinegar, mustard, liquid aminos, sriracha, liquid smoke, cumin, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the non-dairy milk and 1 tablespoon vinegar. In a small bowl, combine the flaxseed meal and warm water. Let both mixtures sit for at least 5 minutes. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan butter, and maple syrup. Mix until just combined. Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days. Browse more of VegKitchens  vegan casserole recipes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

It Is the ONE Single-Serve Pancakes

January 15 2015 VegKitchen 

It Is the ONE Single-Serve PancakesLooking for a filling, hot breakfast on a workday morning? These single-serve pancakes are ready in less than ten minutes. And the recipe is so easy to remember--1 tablespoon of just about every ingredient! From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, (C) 2015. Photograph by Nicole Axworthy. Serves: 1 6 tablespoons allowed milk of choice (unsweetened almond, hemp, flax, etc.) 1 teaspoon raw apple cider vinegar 5 to 10 drops plain or vanilla pure liquid stevia, or to taste 1 tablespoon smooth natural almond butter or sunflower seed butter 1 tablespoon whole chia seeds 1 tablespoon uncooked quinoa, millet, or amaranth 1 tablespoon uncooked whole buckwheat 1 tablespoon raw shelled hemp seeds (hemp hearts) 1 tablespoon coconut flour 1/­­4 teaspoon baking powder Pinch of fine sea salt Coconut oil, for pan (optional) In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/­­4 inch thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months. - Here are more Vegan Breakfast Recipes.

Chickpea and Spinach Couscous with Cashews

January 11 2015 VegKitchen 

Chickpea and Spinach Couscous with CashewsThis is a dish that is on my I have nothing in the fridge or I have no time to cook or I want something healthy that my kid will love recipe roster. Its something that I have been cooking for years and is still a family favorite. I love the simplicity of it, and the versatility. If you dont have chickpeas, go ahead and use white navy beans or kidney beans. If you dont have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils . Serves: 4 to 6 1 cup couscous (preferable whole wheat) 2 tablespoons olive oil 1/­2 cup chopped onion 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/­2 teaspoon Hungarian (sweet) paprika Juice of 1/­2 lemon 28-ounce can diced tomatoes with juice (preferably organic) 2 cups baby spinach, washed 14- to 16-ounce can chickpeas, rinsed and drained 1/­4 cup cashews, lightly toasted Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the  heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside. In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until  onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes. Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any  seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread the nuts out in an even layer and heat over medium, shaking often - don’t overcrowd. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned. To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach  mix over the top. Top with toasted cashews and serve at once. Here are more  healthy whole grain recipes.

Vegan French-Style Onion Soup

January 9 2015 VegKitchen 

Vegan French-Style Onion SoupHere’s a vegan take on the classic French onion soup, topped with crisp bread and melted nondairy cheese. Youll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup. It’s also a good remedy for a cold -- all those onions and garlic will do you good! This recipe skips the rather unnecessary step of baking the soup with the bread in it -- as really, it’s only the bread and cheese that need to be baked. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. - 2 tablespoons olive oil - 8 medium onions, quartered and thinly sliced (see variation) - 3 cloves garlic, minced - 2 cups water - 32-ounce carton low-sodium vegetable broth - 1/­4 cup dry red wine - 1/­2 teaspoon dried thyme - 2 to 3 tablespoons miso, any variety, or to taste or 2 to 3 tablespoons reduced-sodium soy sauce or tamari, or to taste - Freshly ground pepper to taste - Long narrow French or Italian bread, as needed - 1 1/­2 cups grated mozzarella-style nondairy cheese Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are very soft and golden, stirring frequently, about 20 to 25 minutes. Pour the water over the onions and give them a good stir. Then add the broth, wine, and thyme. Bring to a slow boil, then lower the heat. Cover and simmer gently for 15 minutes. If using miso, dissolve it in a little warm water, then add to the soup. Or, add soy sauce. Either way, add enough of either to taste. Season with pepper. If time allows, you can let the soup stand off the heat for an hour or two to develop flavor (and will it ever!). Shortly before serving the soup, cut the bread into 1/­2-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake at 375 degrees for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time. You can also do this in a toaster oven. Just before serving, sprinkle the bread slices with a generous layer of nondairy cheese. Bake in the oven or toaster oven just until melted. Reheat the soup if needed, until piping hot. Ladle into bowls and top each serving with a slice of the bread with melted cheese. As the soup and bread are eaten, another cheese-covered slice can be added to the bowl. Variation: The onions become very soft when cooked, so if you want to have some that have a bit more tooth to them in the final result, set aside 2 of the 8 onions. When the soup is nearly done, sauté them in a little olive oil over medium heat, stirring often, until touched with brown spots here and there. Stir into the soup before serving. Nutrition information Per serving: Calories: 307;  Total fat: 15 g;  Protein: 7g;  Fiber: 6g; Carbs: 37g;  Sodium: 613 mg - Here are more Soulful Soups. - This link is for those who love Leeks, Onions, Etc.

Simple Garlic-Roasted Sweet Potatoes

December 30 2014 VegKitchen 

Simple Garlic-Roasted Sweet PotatoesIn this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, its really all you need to create fantastic side dish. Serves: 6 or more - 4 large sweet potatoes, peeled or scrubbed, and cut into large bite-sized chunks - 1 medium yellow or red onion, quartered and sliced thickly - 2 tablespoons olive oil - 3 to 4 cloves garlic, sliced - Salt and freshly ground pepper to taste - Leaves from several fresh thyme sprigs, plus a few sprigs for garnish (see Note) Preheat the oven to 425 degrees F. Arrange the sweet potatoes and onion in a parchment-lined roasting pan. Drizzle with with the olive oil. Bake for 15 to 20 minutes, stirring every few minutes, or until just tender with a bit of firmness. This will depend on the size of the chunks. Add the garlic to the sweet potato mixture and stir in. Continue to roast for 5 to 10 minutes longer, or until golden-brown spots touch the sweet potatoes surfaces and are tender on the inside. Transfer to a serving container. Season gently with salt and pepper and stir in fresh thyme leaves to taste. Garnish with a few sprigs of thyme and serve at once. Note: Fresh thyme is generally available year-round in the produce section of well-stocked supermarkets, but if you cant find it, use a sprinkling of dried thyme or substitute fresh or dried rosemary. - Like roasted veggies? Try Roasted Root Vegetable Medley. - Here are more recipes for Sweet Potatoes.

Japanese Cucumber and Wakame Seaweed Salad

December 27 2014 VegKitchen 

This simple preparation is typical of a sunomono, any of a variety of vinegary cold dishes served as part of Japanese meals. A sunomono ranges from quite vinegary and salty to mildly vinegared with a hint of sweetness. For this refreshing rendition, well explore the latter. This is traditionally made with Japanese cucumber, or kyuri, but since these arent readily available in western markets, firm English cucumbers make a good substitute. Serves: 4 - 1/­­2 cup dried wakame seaweed - 1/­­2 medium hothouse (English) cucumber - Fine sea salt - 8 ounces soft or medium-firm tofu, very well blotted and diced, optional - 1/­­4 cup rice vinegar - 1 1/­­2 tablespoons natural granulated sugar (coconut sugar works well) - 2 teaspoons tan or black sesame seeds Cover the wakame with hot water and set aside for 10 to 15 minutes. Slice the cucumber very thin. Place in a colander and sprinkly evenly and lightly with salt. Let stand for 10 to 15 minutes, then using a clean tea towel, press gently against the bottom of the cucumber to drain any excess water from the cucumbers. Then, if you’d like, slice them into matchsticks Drain the wakame thoroughly and combine in a serving bowl with the cucumbers and optional tofu. Add the vinegar and sugar and mix well. Let stand for 30 minutes or so, to allow the cucumbers and sea vegetables to marinate. The longer you can let this stand, the better. Stir a few times as the mixture marinates. Just before serving, you can drain off some of the liquid if youd like. Sprinkle with sesame seeds, and serve. Originally published in the Sept. 2014 issue of Vegetarian Times. - Here are more Main-Dish Salads.

Thai Composed Rice Salad (Kao Yum Pahk Dai)

December 23 2014 VegKitchen 

Thai Composed Rice Salad (Kao Yum Pahk Dai)Though you wont find this on domestic restaurant menus as often as you would traditional green papaya salad, the basic ingredients for this southern Thai composed salad are more readily available to the home cook. Central to this gorgeous composition is a mound of rice, which is surrounded by a variety of veggies plus one fruit -- usually pineapple or green apple. A feast of flavors, textures and colors, what really pulls it together is the toasted coconut. Once youve got the rice cooked and cooled, this dish comes together quickly. Though this version makes use of common ingredients, we present options for using more authentic ones if theyre available to you -- Thai basil in place of ordinary basil, and galangal in place of ginger. Serves: 4 Dressing - 1/­­4 cup natural reduced-sodium soy sauce or tamari - 1/­­4 cup lime juice - 2 teaspoons grated fresh ginger or galangal - 2 tablespoons natural granulated sugar (coconut sugar is good) - 2 shallot cloves, minced, or 2 tablespoons minced scallion (white part) - 1/­­4 cup minced fresh cilantro - 8 to 10 leaves fresh basil or Thai basil, thinly sliced Salad - 2 cups cooked whole-grain rice (any variety of brown rice, or an exotic rice blend), cooled to room temperature - 1 cup fresh mung bean sprouts, or green sprouts such as sweet pea shoots - 1 cup coarsely shredded carrots - 1 cup shredded green or red cabbage, or a combination - 1 cup diced pineapple or papaya, or 1 medium diced green apple - 1 cup thinly sliced cucumber, cut into half-circles Garnishes: - Lime wedges - 2 thinly sliced scallions, green parts only - 1/­­4 cup thinly sliced lemongrass, optional - 1/­­2 cup shredded coconut, toasted on a dry skillet Combine the ingredients for the dressing in a small serving bowl and set aside to allow the sugar to dissolve. Lightly oil a round soup bowl. Pack the rice into it, then invert onto the middle of a platter to release, forming a nice mound. Surround the rice with the sprouts, carrots, cabbage, pineapple or apple, and cucumber in separate small mounds. Garnish the platter lime wedges, sliced scallion, and optional lemongrass. Just before serving, place the toasted coconut in its own small serving bowl, and whisk the dressing together. To serve, have everyone take about 1/­­2 cup of rice, and arrange a little of the other components over or next to it. Pass around the dressing and coconut for embellishing individual portions. Originally published in the Sept. 2014 issue of Vegetarian Times. - Here are more Main-Dish Salads.

Miyoko’s Creamery cultured nut products – a review

December 13 2014 VegKitchen 

Miyoko’s Creamery cultured nut products – a reviewRecently I was the very lucky recipient of an array of Miyokos Creamery cultured nut products --aka vegan cheeses -- from the newly launched Miyokos Kitchen. * Miyokos Kitchen has generously offered VegKitchen readers $5.00 off all online orders. Use the discount code: VEGKITCHEN. Valid until 12/­­31/­­14, aka, through the end of this year. Shown above, Sundried Tomato Garlic. Miyoko Schinner -- author and entrepreneur -- is the brains behind these artisan treats.  Let me say up front that these aged nondairy cheeses are mind-blowing; the range of flavors and consistencies is astonishing. Ive shared my bounty at dinner parties and it was heartening to see how even non-vegans gravitated to these delicacies, leaving the dairy cheese on the adjacent platter virtually untouched. These nut-based cheeses are truly the answers to the refrain, But I could never give up cheese! Well, now you dont have to. Of course, it must be stated that since these products are nut-based, theyre not for those with nut allergies. From the web site, heres how Miyoko started this venture: “Our products were created by Miyoko Schinner, who embarked on a mission to recreate the range of flavors and textures she had once enjoyed from dairy cheeses before becoming vegan. Several years of experimentation culminated in the publication of her groundbreaking book, Artisan Vegan Cheese (Book Publishing Co., 2012), which she hoped would inspire others to make their own. Despite the success of the book, people frequently requested that she simply make and sell them. She knew that in order to succeed, she would need a passionate business partner with whom to launch and grow the business. She soon met Lisa Shanower, and the two of them embarked on their cheese journey to create Miyokos Kitchen. The two of them assembled an amazing team of passionate vegans with expertise in different areas, and Miyokos Kitchen was born!” I must admit that Im among those referenced above who wished someone would magically make these cheeses for me. While theyre not particularly difficult, they do require time, and a certain feel for creating them. Im just too lazy. So I was beyond thrilled to find out that Miyoko had launched this venture. Among the varieties I received in my Mikyokos Mix pack included: - Double Cream Sun-Dried Tomato Garlic - High Sierra Rustic Alpine - Fresh Loire Valley in a Fig Leaf - French-Style Winter Truffle - Aged English Sharp Farmhouse - Double Cream Garlic Herb - Country Style Herbes de Provence … And there are others. Just from the creativity of the names, you can almost taste the varieties of flavors, textures, and colors. Each cheese round is only 6.5 ounces, but Ive gotten as many as 12 wedges out of them because the flavors are so rich and robust. They also freeze very well. For a spontaneous party or holiday platter, plate a couple of varieties of Miyokos cheeses, some small bunches of grapes and/­­or sliced pears, and a variety of whole-grain crisp breads. Just add your favorite wine and youve got an instant party -- nothing could be easier, and few things are better! Ordering information from Miyokos Kitchen: - Miyoko’s Creamery cultured nut products are available in a growing number of California retail locations. - Order online: Miyokos Kitchen is only shipping to mainland U.S at this time. As a brand new company it will only be a matter of time before theyre able to add more shipping and retail options throughout the U.S. and internationally. - The last shipping day before Christmas will be Monday, December 22, for arrival on Christmas eve. If youd like your items to arrive before Christmas, please place your order no later than Monday, December 22 at 12:00 pm (PST). Miyokos Kitchen ships Mon., Tues., Wed., only via Fed Ex 2-day delivery. - Once again, remember that VegKitchen readers $5.00 off all online orders. Use the discount code: VEGKITCHEN. Valid until 12/­­31/­­14, aka, through the end of this year. From the bottom of my heart, I thank Miyoko for starting this company to further the message that giving up cheese is something anyone can do. Any step that each of us can take to do away with dairy does more good in this world than can be imagined.     * Full disclosure: VegKitchen received gratis samples of Miyokos Creamery Cultured Nut Products from Miyokos Kitchen, but the opinions expressed in this review are our own.

Vegan Pumpkin Waffles

December 7 2014 VegKitchen 

I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin ... and Ive been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy. Makes: 6 to 8 waffles - 2 flax eggs (see note) - 1 1/­­2 cup whole wheat or whole wheat pastry flour - 3 tablespoons turbinado or other cane sugar - 1/­­4 teaspoon salt - 1/­­4 teaspoon baking powder, optional (this gives a fluffier texture) - 1/­­2 teaspoon cinnamon - 1/­­4 teaspoon nutmeg - 1/­­4 cup pumpkin puree - 1 1/­­2  cup plus 2 tablespoons non-dairy milk Combine flour, salt, sugar and spices in a bowl. Mix well. Add flax eggs, pumpkin puree and non-dairy milk. Mix well. Cook in small batches in waffle maker. Note: To make flax egg mix 2 tablespoons flaxseed with 6 tablespoons water. Stir together and let the mixture stand for 10 minutes. Sophia offers cooking classes, kitchen detox, nutrition seminars, and other services to help you live a healthier life. Find out more here. - Here are more Vegan Breakfast Recipes.

Easy Vegan Bean Burritos

December 2 2014 VegKitchen 

Easy Vegan Bean BurritosBurritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Photos by Hannah Kaminsky. Makes 8 burritos, 1 or 2 per serving Filling: - 1 tablespoons olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 1/­­2 medium green bell pepper, finely diced - 3 cups well-cooked pinto beans (from about 1 cup raw), or two 15- to 16-ounce cans, drained and rinsed - 1 to 2 small fresh hot chile peppers, seeded and minced, or one 4-ounce can chopped mild green chiles - 2 to 4 tablespoons minced fresh cilantro, to taste - 1 teaspoon ground cumin - Salt to taste - Cooking liquid from the beans, or water, as needed Remaining ingredients: - 8 burrito-size (10- to 12-inch) flour tortillas - 1 cup firmly packed cheddar-style non-dairy cheeseFresh Tomato Salsa or store-bought salsa - Shredded lettuce for garnish - Black olives for garnish Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden. Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes. With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes. Spoon some the bean mixture onto the centers of each flour tortilla. Sprinkle with some grated cheese, if desired, and top with a spoonful or so of salsa. Fold two sides over the filling, then roll up snugly. Arrange 2 burritos on each dinner plate. Garnish with shredded lettuce and black olives. Pass around extra salsa. Serve at once. - Find more of VegKitchens Vegan Dinner Recipes   and more Burritos, Enchiladas, And Tortilla Dishes. - Find lots more tortilla recipes in A Southwestern Supper.

6 Tasty Recipes for Brussels Sprouts

November 24 2014 VegKitchen 

6 Tasty Recipes for Brussels SproutsIn Chard with Brussels Sprouts and Red Peppers, halves of Brussels sprouts look pretty mingled with any variety of  chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on whats available. Just about any type of tempeh--soy, quinoa, sesame, wild rice--works well in Tempeh Stew with Wine and Shiitake Mushrooms by Leslie Cerier, which tastes even better the next day.  Cranberry-Orange Sauce  is a perfect accompaniment.  Maple-Sriracha Roasted Brussels Sprout with Cranberry Wild Rice is an inspired recipe by Randy Clemens. It makes a handsome dish that can be served either as a side dish or entrée at winter holidays, depending on the portion size. A slightly sweet glaze of wine gives Wine-Glazed Brussels Sprouts a deep, rich flavor. This is an easy and tasty way to serve Brussels sprouts for everyday meals. Double the recipe to serve at a festive Thanksgiving meal. We all typically boil or roast brussels sprouts, but have you ever had them raw? In Shaved Brussels Sprouts Salad with Pear and Cranberries by Sophia Zergiotis, these cute little cabbages combined with dried cranberries, toasted almonds, fresh pear, and vegan Parmesan cheese, become irresistible. In Olive Angel Hair with Seared Brussels Sprouts by Isa Moskowitz, salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isnt exactly run-of-the-mill. Chopped-up walnuts add some texture and help get the flavors to cling to the pasta

Wild Rice Salad with Corn and Black-Eyed Peas

November 17 2014 VegKitchen 

Wild Rice Salad with Corn and Black-Eyed PeasThis hearty wild rice salad, embellished with corn, black-eyed peas, veggies, and herbs, is an invigorating melange of flavors, textures and colors. It’s an attractive dish to serve at room temperature, any time of year, at buffets, potlucks, and holiday gatherings. Photos by Evan Atlas. Serves: 8 or more - 1 cup wild rice or brown and wild rice blend - 3 medium carrots, peeled and thinly sliced - 2 large celery stalks, finely diced - 3 to 4 scallions, thinly sliced - 15- to 16-ounce can black-eyed peas, drained and rinsed - 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears) - 3 tablespoons olive oil - 3 tablespoons balsamic vinegar - Juice of 1/­­2 to 1 lemon, to taste - 1/­­4 cup chopped fresh dill - 1/­­4 cup chopped fresh parsley - Salt and freshly ground pepper to taste - Toasted pumpkin seeds for topping, optional Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes. Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired. - Here are more Vegan Potluck Dishes . - Find more ways to make Special Occasions and Entertaining  easier and healthier.

5 Reasons Why You Should Drink Ginger Lemon Tea

November 13 2014 VegKitchen 

5 Reasons Why You Should Drink Ginger Lemon TeaAre you searching for a way to give your immune system a boost? How about a drink that can relieve stress? Well, if you’re holding a cup of ginger lemon tea in your hand, then you’re on the right track! Sweet, spicy and one of the best drinks to have during the winter, ginger lemon tea is power-packed with some incredible health and body care benefits too! Let’s see how: - It Boosts Your Immune System: On top of the list of benefits of ginger lemon tea is its ability to strengthen your immunity. This is due to the presence of high levels of anti-oxidants in ginger. Lemons are an excellent source of vitamin C which can heal wounds and preserve the strength of bones and teeth. In the onset of cold and flu, the ginger lemon tea can act as an effective anti-biotic. The bioflavonoids that lemons contain help to prevent cancer cells from growing and spreading. The anti-oxidants in the lemons help in reducing inflammation and arthritis symptoms. The powerful anti-oxidants can reduce free radicals in the body. Ginger also increases blood circulation in the body that is vital for optimum health. - It Brings Instant Relief From Nausea and Indigestion: Vomiting and nausea usually occur as symptoms of a body disorder. Ginger lemon tea provides the best relief mechanism. Moreover, if you have a motion sickness tendency, you can drink a cup of ginger lemon tea prior to travel to prevent nausea. It can also help cure the vomiting related to chemotherapy and pregnancy, which is a relief during that period. It eases the pain and uneasiness of an upset stomach. The ginger and lemon in the tea lowers the chances of heartburn and indigestion. It causes the food to be better absorbed by the body and prevents belching and bloating after eating too much. It improves your appetite as well. - It Lowers The Effects Of Diabetes: New research has thrown light upon the fact that drinking ginger lemon tea on a daily basis can reduce kidney damage that occurs due to the effects of diabetes. The high levels of zinc found in ginger play a prime role in the production and secretion of insulin. It is the insulin that controls the blood sugar levels and keeps diabetes in check. Other harmful effects of diabetes like blood pressure, heart problems and so on can be countered by the anti-oxidants present in the drink. - It Is Your One-Stop-Drink To Perfect Skin And Great Hair: As mentioned above, ginger lemon tea is rich in anti-oxidants and vitamins which are beneficial for perfect skin, hair and health. The beverage helps in improving your digestion and guides you towards smooth and flawless skin. The antibacterial and antiseptic properties protect your skin from infections. For strong and beautiful hair, ginger lemon tea provides you a natural aid. Vitamin A and C are recommended in plenty for those with hair issues, as they combat the production of DHT in the scalp that in turn triggers hair growth. A vitamin and anti-oxidant rich drink like ginger lemon tea will help you overcome hair problems in an absolute natural and simple way. - It Is The Apt Drink For Weight Loss: High blood sugar levels trigger cravings for carbohydrates and fatty foods. Ginger helps to normalize these sugar levels which otherwise can affect your ability to lose weight or eat healthy food. Ginger also improves fat absorption and prevents it from accumulating in the body. Both ginger and lemon have anti-inflammatory properties that prevent inflammations and enhance the activity of the liver that helps in shedding those extra pounds. The smell of lemons reduces stress causing an increase in metabolism and proper organ function that can help in weight loss. How do we prepare ginger lemon tea? Using green tea as a base, finely chop the ginger root and infuse it boiling water for twenty minutes. This helps in transferring the active ingredients into the liquid. Adding two tablespoons of lemon juice and honey or stevia into the mix helps in both sweetening the tea as well as countering the spicy effects of the ginger. It can be served either hot or cold as the revitalizing effects are the same. Ginger lemon tea can be very refreshing to drink with its medicine like qualities. Moreover, a few recent studies suggest that it can help to stop blood clotting and lower cholesterol levels. This can prevent cardio-vascular diseases and strokes from taking place. If you feel tensed or worn out, the drink can also be an effective stress reliever. The strong aroma, spicy and refreshing taste and calming effects provide you relief and relaxation of your body and mind. Try it out today and feel healthy and energetic! Vineetha Reddy is very passionate about nutrition, fitness, health & wellness. She strongly believes that the ingredients you find in your pantry are the best medicines that you can get. Follow her on  Facebook and  Twitter. References: - http:/­­/­­www.dailymail.co.uk/­­femail/­­food/­­article-2205998/­­Stress-Ginger-tea-answer.html - http:/­­/­­www.momjunction.com/­­articles/­­unexpected-benefits-of-eating-ginger-during-pregnancy_­0082719/­­ - http:/­­/­­www.wikihow.com/­­Make-Honey-Lemon-Ginger-Tea - http:/­­/­­nutritionfacts.org/­­video/­­better-than-green-tea/­­

Barley with Mushrooms and Browned Onions

November 8 2014 VegKitchen 

Barley with Mushrooms and Browned OnionsMushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. Serves: 4 to 6 - 3 cups vegetable broth or water - 1 cup pearl barley - 2 tablespoons olive oil - 2 large onions, quartered and thinly sliced - 3 cloves garlic, minced - 8 to 10 ounces cremini, baby bella, or white mushrooms - 2 to 3 tablespoons minced fresh dill or 1/­­4 cup minced fresh parsley, optional - Salt and freshly ground pepper to taste Combine the broth or water with the barley in a medium saucepan. Cover and simmer gently until the water is absorbed, about 35 to 40 minutes. Taste, and if youd like a more tender texture, add another 1/­­2 cup of water and simmer until absorbed. Meanwhile, heat the oil in a wide skillet. Add the onions and sauté until translucent. Add the garlic and continue to sauté slowly over low heat until the onions are lightly and evenly browned. Add the mushrooms and about 1/­­4 cup of water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes. Add the cooked barley to the skillet and stir together with the onion and mushroom mixture. Stir in the dill, and season with salt and pepper. Continue to cook for 2 to 3 minutes longer, then serve. - Mushroom lovers, rejoice! Here are more mushroom recipes  for you. - Here are more healthy whole grain recipes.

Tofurky Vegetarian Roast Turns Twenty!

November 5 2014 VegKitchen 

Tofurky Vegetarian Roast Turns Twenty!For many vegans and vegetarians, Thanksgiving is the Mother of All Holidays. It used to mean being relegated to side dishes, but over the last couple of decades, the holiday has blossomed into an occasion for full culinary celebration among the plant-based crowd. Thanksgivings original intent was as a feast of gratitude for the abundance or the fall harvest. The bounty of squashes, pumpkins, sweet potatoes, apples, pears, cranberries, nuts, greens, and other veggies typical to this holidays theme give vegans and vegetarians the ability to enjoy a full-scale feast.  Still, Thanksgiving can be a trying time for the meatless crowd, especially those who might be tempted to slip back to their old ways, or feel the pressured about how rude it is to refuse your parents’ or great aunts famous turkey and stuffing. In 1995, Turtle Island Foods came to the rescue for just those kinds of situations. They think of their Tofurky Vegetarian Roast as the holiday meal peacemaker, allowing everyone to have something special to eat at the table. As a longtime expert on meatless vegetarian and vegan Thanksgiving meals, Im often asked what I think about meatless turkey alternatives like Tofurkys Vegetarian Roast. Im more of a stuffed squash person myself, but I always answer that its preferable to the real thing. Growing and slaughtering Thanksgiving turkeys is unimaginably cruel to the animal and harmful to human health and the environment. So much of what makes holiday meals appealing is calming the hectic pace of modern life with little islands of comfort and nostalgia. And then there are those who simply enjoy the texture and savor of a product like Tofurky, even if they never cared for or ever had a taste of the bird. I personally know such people; in fact, I gave birth to two of them! My adult son and daughter, Im proud to say, have never tasted meat, fowl, or fish in their 23 and 25 years, respectively. But give them Tofurky and other such meat alternatives, and theyre all over it. The appeal of Tofurky Vegetarian Roast is more in its own heartiness and flavor rather than as imitation turkey. The Tofurky Vegetarian Roast is turning twenty this year; hard to believe! The good folks at Turtle Island Foods have been making it easy to go veg for even longer than that with many other tasty products. If youre looking for the holiday roasts or other products, use their store locator or ask your natural foods retailer to special order for you. Do it soon, as the holiday is upon us! The classic Tofurky Vegetarian Roast is nearly equally popular for Christmas dinners as well. Please keep in mind that this product is not for those with gluten issues, as its mainly seitan, wrapped around a stuffing made of rice, wild rice, and bread cubes. Its delicious served with a plant-based sauce like our Easy Mushroom Gravy. And it goes well with all of the abundant seasonal veggie dishes central to the Thanksgiving feast --like our veganized Green Bean Casserole. Tofurky also offers lots more delicious and cruelty-free ideas on its Pinterest Tofurky Holiday Recipes board. Vegan Green Bean Casserole with Tofurky Vegetarian Roast Photos in this post by Rachael Braun. Disclaimer: This is a sponsored post for Tofurky. However, all thoughts and opinions are my own.

3 Vegan Thanksgiving Side Dishes You Can Make with a Juicer

November 2 2014 VegKitchen 

Find all the recipes in this video at BestJuicer.net.

Sesame-Ginger Tofu and Broccoli Stir-Fry

October 31 2014 VegKitchen 

Sesame-Ginger Tofu and Broccoli Stir-FryThis stir-fry is inspired by General Tsos Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. Ive tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. Its easy and fast, too.  Serves: 3 to 4 For the tofu: - 14- to 16-ounce tub tofu, drained and well blotted or pressed - 2 tablespoons safflower oil Sauce: - 1 tablespoon arrowroot or cornstarch - 3/­4 cup water - 2 tablespoons soy sauce - 1 1/­2 T chili oil, or 1 tablespoon sesame oil plus sriracha sauce to taste - 2 teaspoons grated fresh ginger, or more, to taste - 2 tablespoons natural granulated sugar - 1 tablespoon rice vinegar or other mild vinegar - - 2-3 cloves garlic, minced - Large broccoli crown, cut into bite-sized florets - Sesame seeds - Dried red chili pods or red pepper flakes, optional - Cooked brown rice for serving, optional Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels (or use the a tofu press ahead of time for making the tofu nice and firm), then cut into dice. Heat the oil in a large skillet or steep-sided stir-fry pan. Add the tofu and and sauté over medium-high heat until golden and crisp on most sides, stirring often. This will take from 8 to 10 minutes or so. Remove the tofu to a plate and set aside. Meanwhile, combine the arrowroot or cornstarch with 1/­4 cup of the water in a small mixing bowl. Stir until dissolved, then add the remaining sauce ingredients. Stir together and set aside. Wipe out the pan in which you sautéed the tofu. Add the garlic and just a little water, and cook over low heat for 2 minutes. Add the broccoli and just enough additional wanter to keep the pan moist; cover and cook over medium-high heat until bright green and tender-crisp, about 3 to 4 minutes. Stir the tofu and sauce in with the broccoli and cook until the sauce thickens. Taste to see if youd like more soy sauce. Garnish with sesame seeds and the optional chili pods or chili flakes, and serve at once on its own or over hot cooked rice. - Here are lots more  easy tofu recipes.

Coconut Cauliflower Curry with Mustard Greens and Spinach

October 23 2014 VegKitchen 

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as youd like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. Serves: 4 to 6 - 1 1/­­2 tablespoons  olive oil - 1 large onion, quartered and thinly sliced - 2 to 3 cloves garlic, minced - 3 medium-large potatoes, peeled and diced - 3 medium carrots, sliced - 15-ounce can light coconut milk - 1/­­2 medium head cauliflower, cut into bite-sized pieces - 1 small fresh hot chili, seeded and minced, optional - 1 to 2 teaspoons grated fresh ginger, to taste - 2 to 3 teaspoons good-quality curry powder, or to taste - 1/­­2 teaspoon turmeric - 1/­­2 to 1 bunch mustard greens (depending on size and how much you like them!), cut into bite-sized pieces or ribbons - 4 to 6 ounces spinach, any variety, stemmed and chopped, or equivalent amount of baby spinach, left whole - Salt and freshly ground pepper to taste Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the potatoes, carrots, and 2 cups water, and bring to a simmer. Cover and simmer gently for 10 to 15 minutes, or until the potatoes are about half tender. Add the coconut milk, cauliflower, optional chili, ginger, curry powder, and turmeric. Continue to simmer gently for 10 minutes, covered, then stir in the mustard greens. Simmer for 10 minutes longer, or until the they and the vegetables are tender but still retain their colors. Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Add the spinach and cover; let it wilt down, stir it in, then season with salt and pepper. Serve at once. Variation: Substitute escarole for the mustard greens; or, if you’d like a milder green, use chard. - See more recipes for Global Stews. - Explore other ways to use Hardy Greens.  

Veggie Oat Taco Mince

October 19 2014 VegKitchen 

Veggie Oat Taco MinceSteel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, (C) 2014. Makes enough for 8 tacos - 1 cup water - 1/­­4 cup steel-cut oats - 1/­­4 cup minced carrots - 1 tablespoon olive oil (*or use water to make no oil added) - 1/­­2 small onion, minced (about 1/­­4 cup) - 1/­­4 cup minced green pepper - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon dried oregano - 1 teaspoon cumin - 14-ounce can kidney beans, drained and rinsed - 1 tablespoon chopped green chilies - 1 cup minced kale (or other green) - Juice of 1/­­2 lime - 2 to 4 tablespoons chopped fresh cilantro, to taste - Salt to taste In a saucepan, bring the water, oats and carrots to a boil, then turn the heat to low. Cook for 15 to 20 minutes or until the steel-cut oats are cooked through but still chewy. While the oats are cooking, heat the olive oil in a large saute pan over medium heat. Add the onion and saut é until translucent, then add the green pepper, garlic and spices and cook for another 2 minutes. Once the oat mixture is cooked, add it to the saute pan and mix the oats in with the veggies. You want to keep cooking until the oats dry out some and begin to separate. Keep cooking until it starts to look like crumbles. Mix in the kidney beans, green chilies and kale. Cook until the kidney beans are thoroughly heated. Right before serving, add the lime juice, cilantro and salt. Serve in hard or soft taco shells, or in burritos. This is also amazing on top of nachos. Nutrition information: Per serving (1/­­8 of recipe): Calories: 87.8; Total fat: 2.2g; protein 4.0 g, carbohydrates 14.6 g, sodium 108.8 mg, fiber 4.3 g Variations: Feel free to leave out the beans and replace the chili powder and cumin with basil and thyme. You can also leave out the green chilies and green pepper and replace with either sliced mushrooms or sun-dried tomatoes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Steel-Cut Oat Sausage Crumbles

October 18 2014 VegKitchen 

Steel-Cut Oat Sausage CrumblesThis is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas.  The spices give these vegan crumbles a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It s at home on a pizza or sprinkled over biscuits and gravy. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, (C) 2014. Makes about 2 to 3 cups - 1 cup water - 1/­­2 cup steel-cut oats - 2 teaspoon rubbed sage - 2 teaspoon marjoram - 1 1/­­2 teaspoon granulated garlic - 1 teaspoon basil - 1 teaspoon fennel seeds - 1 teaspoon thyme - 1 teaspoon oregano - 1/­­4 to 1/­­2 teaspoon salt, or more, to taste - 1/­­4 teaspoon cayenne, or to taste - 1/­­4 to 1/­­8 teaspoon black pepper  - 1/­­4 teaspoon ground rosemary or 1/­­2 teaspoon regular Preheat oven to 350 ? F. and cover a baking sheet with parchment paper. In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside. Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well. Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible. Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren t trying to move it, just to make more places for steam to escape. Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula. Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time! Nutrition information: Per 1/­­4 cup serving: Calories 42.5, protein; Total fat 0.8 g; 1.8g; Carbs 7.3g;  Sodium 145.3mg; Fiber 1.3g *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

6 Hearty Vegan Soups Under 200 Calories Per Serving

October 17 2014 VegKitchen 

6 Hearty Vegan Soups Under 200 Calories Per ServingStarting a meal with a veggie-packed vegan soup fills you up in a good way. Hardy vegetables (especially roots and cruciferous veggies), grains, beans, peas, and lentils are quite filling, yet low in calories. Veggie-filled soups contains more water then other dishes, keeping you hydrated, which also helps maintain healthy. They’re quite appetizing, yet at the same time help curb appetite for foods that may not benefit you or which you may be tempted to overeat. Because soups based on vegetables and/­­or legumes are high in fiber, they also keep you full for a long time. Pureed soups, like a vegan cream or broccoli or carrot soup, will really amp up your veggie intake in one meal. They can be a nice first course or a  a complete meal with a hearty salad featuring beans or lentils. Plant-based soups are filled with vitamins and other nutrients. All in one delicious bowl, you can get a great part of your daily needs of protein, fiber, vitamins A, C, and the B vitamins, folate, iron, calcium, potassium, zinc, folic acid, and antioxidants, depending on which particular ingredients you use. Spice your soups up as you wish, to boost flavor as well as increase health benefits. Here are a half dozen soups that so hearty that their modest calorie count is truly surprising. There are many variations on Tortilla Soup, a southwestern classic. The common denominator is a crisp corn tortilla garnish. This veggie-filled rendition is a light and pleasant way to begin a meal with a southwestern theme. See the photo at the top of this post. Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as  pasta e fagiole. Its a meal in a bowl that you can complete easily with fresh garlic bread and a big salad.  The earthy flavor of these protein-packed legumes shines in this basic rendition of Hearty Lentil Soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece,  An appetizing, mildly spiced mélange of nourishing ingredients, Pink Bean, Quinoa, and Spinach Soup makes a stellar centerpiece for a soup-based meal, as its done in 30 minutes or less. Everything about this Butternut Squash and Apple Soup says fall harvest, from its warm golden color to its slightly sweet, fresh flavor. Once youve got the squash baked, it cooks fairly quickly. Of course, you can enjoy this throughout winter as well. Heres the comforting Classic Mushroom-Barley Soup. Its nothing fancy, but always so satisfying. Change it up by using different kind