5 Root Vegetables to Put on Your Radar

Roasted root vegetable medley

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. And root vegetables are still more plentiful and prevalent in the fall and winter than they are in spring and summer.  more→


Weekly Plant-Based Dinner Plan, November 23 – 27, 2015

Three sisters stew recipe

This week we’re going to do something a bit different with our meal plan. Instead of a diverse array of easy weeknight meals, we’re presenting our favorite Thanksgiving main dishes. Even if you live abroad and don’t celebrate this quintessential American holiday, you can still sample these hearty seasonal dishes. “Three Sisters” Stew (above) is a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. If you want to make this a weeknight meal, see the shortcut for dealing with winter squash below the recipe box when you link through. more→


6 Savory and Sweet Vegan Cornbread Recipes

Vegan corn kernel cornbread recipe

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. The rather dry crumb of a cornmeal-based bread requires a careful confluence of ingredients to result in a moist texture and delectable flavor. Here are six of our favorites. The first three goes well with warming soups, stews, and chilies, and the last two skew more toward tea breads, with slightly sweet flavors. Corn Kernel Cornbread or Muffins, above, are great with all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. more→


Super-Easy Stuffed Green Bell Peppers

Stuffed green peppers by Laura Theodore

I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.