This simple and comforting vegan casserole will remind you of macaroni and cheese. There’s 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. To make this, pre-bake the butternut squash until the wide part with the seeds can be easily pierced, and the narrow part can be pierced with some resistance. For some tips, see How to Cut a Butternut Squash Without Losing Your Mind. Photos by Evan Atlas. more→
Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it’s great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→
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. First up, a simplified version of Chana Masala, a popular Indian dish deaturing tasty chickpeas. Serve with hot cooked grains and/or a fresh flatbread. A simple salad of tomatoes and cucumbers in coconut yogurt adds a refreshing note to the meal. more→
What is maca root, exactly?
Maca is a root vegetable (alternatively referred to as a tuber) that’s a distant cousin of the radish family. A member of the species Lepidium meyenii, it’s grown in the mountains of Peru and Bolivia. Maca’s benefits have long been valued by indigenous cultures. More recently, its use as a superfood has spread worldwide, and its popularity is growing exponentially. more→