Monthly Archives: April 2011

Hoppin’ John (Rice and Black-Eyed Peas)

Here’s a vegan rendition of a classic southern dish known as Hoppin’ John, featuring black-eyed peas and rice, often served on New Year’s Day for good luck.. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing […]

Pasta with Red Beans and Broccoli

This hearty pasta dish featuring broccoli and red beans, flavored with miso, is a sturdy, everyday dish, fusing Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You’re less likely to find them in cans, but they don’t take as long as other bean […]

Mixed Greens Salad with Beets and Walnuts

Marinated beets are an appetizing addition to this simple salad of mixed green and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar, but the homemade kind are best! Photos by Evan Atlas.

Sweet-and-Sour Seitan and Vegetables

This easy and colorful seitan stir-fry, embellished with broccoli, zucchini, bell pepper, and pineapple makes a delicious and nourishing meal served over rice or noodles. Complete the meal with one of VegKitchen’s many slaw-style salads. To vary this dish, you can substitute tofu for the seitan. Adapted from The Vegetarian Family Cookbook. Photos by Evan […]

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Serve this hearty salad of chickpeas, vegan mozzarella, and zucchini on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley.

Ginger, Pear, and Spinach Shake

You can substitute 1 cup of freshly squeezed orange juice for some of the water, or throw in a handful of cashews for more texture and protein. Try chilling the shake in the refrigerator for 20 minutes before serving if you want a more cooling effect. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.*

Apple, Celery, Lemon, Aloe, Cucumber Juice

You can experiment to your heart’s delight with thousands of taste combinations! If you don’t have a juicer, consider investing in one. Juicing allows you to consume the nutrients form a huge amount of raw produce without the digestive distress of consuming so much fiber. Although fiber is great, a balanced vegan diet provides a […]

Hemp-anola (Hemp Granola)

This recipe uses less oil than many granola recipe, for a lighter breakfast. Plus, hemp seeds add extra protein to this already nutritious cereal. Serve with cold non-dairy milk of choice. Contributed by Dreena Burton, from Eat, Drink & Be Vegan.*

Little Golden Tomatoes Sautéed with Olives and Parsley

This simple recipe is a wonderful addition to your repertoire of summer vegetable dishes. The sweet tomatoes and pungent flavor of olives, both oil-cured black ones and brined green olives, wake up any appetite. It is also good tossed with short pasta and served hot or at room temperature. Recipe adapted from My Italian Garden* by […]

Hot-and-Sour Soup

This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs […]

Fried Tofu with Lemongrass

When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. […]

Lean Green Juice

To really make this a chlorophyll-rich drink, add spirulina, available at most health food stores. Spirulina has many special benefits including reducing the risk of cancer. Recipe from Warming Up to Living Foods* by Elysa Markowitz.

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