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

Quinoa with black-eyed peas and tomatoes

With summer in full swing, here’s this weekday’s 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. more→


Spice up Your Life with 7 Sriracha-Spiked Dishes


Everyone who likes a bit of spice to their food is hooked on sriracha sauce these days. Here are seven brilliant ways to use it. While succotash is usually served warm, Randy Clemens’ Edamame Sriracha Succotash, above, is fantastic served cold as a refreshing (and spicy!) salad from summer through late fall. more→


Penne alla Vodka with Fresh Tomatoes

Vegan Penne alla Vodka

It doesn’t take a lot to veganize the classic Italian-American recipe for penne alla vodka — simply replace the heavy cream that’s 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.



Weekly Plant-Based Meal Plan, June 29 – July 3, 2015

Chickpea and kale sandwich spread

As June segues into July, enjoy some easy seasonal meals that don’t require much cooking, Start the week with Chickpea and Kale Sandwich Spread or Salad.This combination makes a great spread for bread, a filling for pita bread or a wrap. For a nice warm weather meal, serve with any sort of potato salad and a simple fruit medley. Leftovers make an excellent lunch for the next day. more→