Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. more→
Jícama is a root vegetable that’s native to the American Southwest. Pronounced HICK-a-mah, until the last decade or so it wasn’t 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 (it’s actually 90% water), jicama is good sliced and eaten raw, used in salads, sautéed, or baked.
Jícama is high in fiber, and provides good amounts of vitamin C and potassium. Its characteristic mild sweetness is from oligofructose, a soluble fiber that actually functions as a prebiotic, and which helps stabilize blood sugar. more→
By using seasonal organic produce and ingredients, you can create meals that are dazzling to the eyes and palate that are incredibly simple to prepare. Are you a seasonal eater? Visualize these scenarios:
In your mind, visualize the supermarket you frequent. Put yourself in the produce department. Think summer. Now think winter. Does it look much different? Any different? Now imagine yourself in the restaurants you frequent. It’s fall, and you are studying the menu. Now shift gears—it’s spring. Have the menus changed very much? Have they changed at all? more→
There are three great things to do with overripe bananas — one, bake them into breads or muffins; two, freeze them to make banana ice cream or blend into smoothies, and this is the third — bake them. Apply high heat to the very ripe or overripe fruit. Baked bananas become super sweet, with the consistency of pudding. Add some nondairy ice cream and berries, and you’ve got an impressive dessert that takes almost no effort to prepare. more→
Not long ago, we presented a delicious shortcut recipe, Instant Lentil and Kidney Bean Curry, inspired by the classic combo from Indian cuisine. One of the many full-flavored Indian simmer sauces available these days makes the meal a breeze to prepare — no need for the zillions of individual spices that gives the dish an authentic character. From mild coconut-based blends to hot jalfrezi sauces, the choice is yours. If vegan is important to you, check labels, as many of the varieties of these sauces contain dairy.
Completing this high-protein dish as a meal is a great idea, and that’s just what we’re going to do here. Brown rice and a refreshing cucumber salad are just the right companions. This meal is a bit light on vegetables; okay, quite light on vegetables, so we recommend fresh fruit or simple fresh fruit dessert (Pineapple-Orange Ambrosia, for instance) to make up for that. more→
Crushed pineapple is the standout ingredient in this pleasing Creole coleslaw recipe. It provides a good balance to spicy or bold dishes. My favorite dishes to serve it with are, appropriately, Vegan Jambalaya and Pasta Jambalaya. more→
Here’s an easy and colorful side dish to accompany Asian noodle or tofu main dishes. This broccoli and baby corn stir-fry especially good with really fresh broccoli from the garden or farm stand. more→
Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when it’s made all-vegetable.Traditionally, it’s made with seafood and vegetables, but taking the fish out of the equation, it’s still really good, with its salty and citrusy flavors. It’s a great appetizer for most any kind of Southwestern- or Mexican-style meal.
Mexican Independence Day is September 16, and just in time, Vegan Mexican Food, a resource of the nonprofit Food Empowerment Project, has been updated and expanded. Thanks to these organization for this tasty contribution, as well as the photo. more→
Today, we’re going to learn to make authentic vegan ravioli from scratch, starting with growing our own artisanal wheat. Just kidding, of course! There are quite a number of yummy delicacies that I love, but that fall into the “life is too short” department when it comes to from-scratch cooking. One of them is vegan ravioli (followed closely by sushi).
Which is why when the mood strikes, we get a package of these dumpling-like cuties from the frozen foods section of our natural foods store. Then we’re well on the way to a hearty meal that only needs a salad to complete it. A can of pink beans gets us close to the finish line, then all that’s needed is a good sauce and a sprinkling of fresh basil and nooch (aka nutritional yeast) or vegan Parmesan. Let’s get started! more→
Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn I’m 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 while at the same time serving as warming and comforting fare. Make a big pot of it and enjoy it for a couple of nights’ worth of dinners with a salad or salad-y wraps. more→