Archive for May, 2011
You need only a salad and some crusty bread to accompany this hearty pasta dish that’s welcome all year around. Read More→
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When vegetables are rated in terms of overall nutritional value, spinach is usually among the powerhouse veggies at top the list. It’s vitamin-rich and a good source of iron and fiber. Read More→
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The real beauty of this recipe is its versatility–as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. Read More→
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Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple—you know exactly what you’re going to get. Adapted fromVegan Express. Read More→
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Here are lots of tasty options to explore for portable sandwich recipes and ideas, great for school lunches for vegetarian and vegan kids and teens, as well as adults who are tired of pricey restaurant lunches and need some fresh brown bag options. Read More→
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When the season for cold meals arrives, this easy grain salad can be served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. If you can get fresh corn yet, great, and if not, steamed broccoli or green beans work well, too. Read More→
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Here’s the popular Thai noodle dish in a version that’s easy to re-create at home in a vegan version, with ingredients you can get at the supermarket. Serve pad thai with broccoli or green beans (steamed or stir-fried) and a simple cabbage-based salad like those you’ll find in A Slew of Slaws. Read More→
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This makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Read More→
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