When warm weather settles in, there are still plenty of opportunities to enjoy comforting fare like this easy Greek Potato Stew with Zucchini and Green Beans. Though it’s bursting with summery flavors in a mellow tomato base, it can actually be enjoyed any time of year. My favorite time to make it is in late spring or early summer rainy days or evenings when the temperature takes an unexpected dive. A fresh, crusty bread is a great addition — something to soak up the deliciousness that remains in the bowl. more→
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, we’ve 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 sign of spring; and though it’s a little less special now that it’s available nearly throughout the year, we won’t complain; it’s a veggie that doesn’t need chopping or prep (other than a little trim off the bottom), and that’s always a good thing. more→
Finally, an easy wholesome raw brownies recipe that tastes like real brownies! Nuts, dates, coconut, cocoa powder, maple syrup, and salt combine to create a shockingly divine traditional-style brownie. Although the ingredients sound virtuous (and they are), your taste buds will only register one flavor: chocolate. It’s the most popular recipe on Laura-Jane’s blog, probably because it’s so quick, decadent, and nutritious.
Famous Raw Brownies keep extremely well in the fridge, and they are perfect for making ahead and bringing to a potluck or work function. The brownies stand on their own, but they’re even better with the Velvet Chocolate Icing (of course!), which is my go-to chocolate icing for any refrigerated dessert recipe, including cakes and bars. It’s easy to make, easy to spread, and extremely versatile. Iced desserts should be kept in the refrigerator. The flavors also pair beautifully with fresh blackberries or raspberries. more→
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 years of research. Numerous studies have shown that the lifestyle and dietary habits of Greeks and Italians, among other regional nationalities, contributes to long life expectancy and low rates of heart disease, cancer, and other chronic disease. The best part is that the ingredients are readily available anywhere, and are especially good way to experience seasonal eating. more→
In this simple quinoa pilaf, salsa verde (tomatillo salsa) makes a bold flavor statement. If you’ve never used it before, this green salsa variety is shelved along with the standard kinds. It has a somewhat smoky flavor that adds a distinctive character to dishes, and of course, it’s also perfect as a dip for tortilla chips. Just 5 ingredients (not counting salt and pepper) add up to a super tasty quinoa dish! more→
If you like artichokes, you’ll 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 snack time, there’s also a link to a recipe for homemade vegan sour cream in the ingredient list). Serve with veggie chips, tortilla chips, or raw vegetables. more→
What is kañiwa? Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Kañiwa grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Find out lots more information in Kañiwa: A “New” Ancient Superfood.
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 sautéed in basil infused oil. Serve with an array of colorful raw vegetables for a healthy meal. If you’re feeling ambitious, make gluten-free Spicy Cilantro Crackers to accompany the soup. Recipe and photo contributed by Melissa Bridge from Healthy Life Rhythm. more→
Whether you enjoy this vegan batter-dipped cauliflower as a simple side dish or a veggie-based snack, you’ll find them completely addictive! And because we’re all about easy here at Vegan Food Hacks, we start with a bag of frozen cauliflower. Kids and adults — even picky ones — often approve of cauliflower. And what about the egg batter usually used to make this kind of recipe? A chickpea flour batter is the perfect swap.
Fresh cauliflower is great, but sometimes you don’t feel like dealing with the mess required to chop it down into cute little florets. No worries, frozen cauliflower may not be as good as fresh, but it does retain most of the nutrients, and is already in perfect-sized pieces for this recipe. more→
Let’s 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 flavor and color. So aside from being easy to make, this main dish is even easier to serve — everyone assembles their own tacos at the table. more→