Monthly Archives: October 2009
Earthy and hearty, this kind of grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year. Adapted from Vegan Express.
Here’s a basic guide on how to cook quinoa, along with an array of easy recipes for this tasty, quick-cooking grain. Nutritious and versatile, quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. Considered a “superfood” for its superior nutritional profile, it was revived for the American natural foods market in […]
Roasted potatoes, flavored with rosemary, were a traditional dish of the old Roman Easter. Here is a contemporary interpretation of this dish.
This hearty, casserole-type bread stuffing need not be stuffed into anything; simply enjoy it as a side dish.
If you’re like us, you start the school year with enthusiastic plans to send your kids to school with lunches that are nutritious, affordable, and easy to make. You promise that you’ll plan ahead. You’ll put more effort into it. You’ll cut out the junk. But somehow mid-year finds us settled once again into our […]
The key to successful school lunches is variety. Finding healthy school lunch recipes and ideas for vegan and vegetarian kids adds to the challenge. Here you’ll find lots, along with links to other VegKitchen posts on creating easy, tasty school lunches. Many of the recipes and tips in this article have been adapted from The Vegetarian Family […]
I’d like to share some thoughts on packing vegan lunches, in celebration of the release of my new cookbook Vegan Lunch Box.* The book features complete, well-balanced lunch menus that you can put together and pack for kids and for grownups. The menus range from easy, familiar, Western-style cuisine, to adventurous gourmet meals with dishes from […]