Monthly Archives: August 2011

Mimi Kirk’s Raw Almond Cookies

Grits with Fresh Corn and Tomatoes

This combination of grits with fresh corn, tomatoes, and chili peppers is an inviting summer dish — good for a weekend brunch or for dinner. Stoneground grits are more flavorful than those available in supermarkets; they’re available in natural food stores and well-stocked supermarkets with natural foods sections. Photos by Hannah Kaminisky.

Turning Leftovers into Tasty Lunches for School or Work

If you need fresh ideas for making healthy school lunches, leftovers can save the day. For lunchtime fare for grown-up tastes beyond sandwiches, these ideas are for you. Admittedly, your first-grader may not relish this style of lunch fare (for him or her, see Vegetarian and Vegan School Lunch Recipes and Tips) but your high […]

Vegan Jewish New Year Recipes (Vegetarian-friendly!)

For Jews around the world, early fall is the beginning of a new year, marking Rosh Hashana, the Jewish New Year. Here are recipes and menus for the vegan and vegetarian table. Rosh Hashana is more than a New Year’s celebration. The holiday’s ancient roots are as a harvest festival, and enjoyment of the abundant produce […]

Arugula Pasta with Salsa Cruda

When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner.

The Ultimate Vegan Guide by Erik Marcus

Thinking about making the transition from vegetarian to vegan? Erik Marcus’s The Ultimate Vegan Guide* is a supportive and concise guide. He keeps the Why? section brief—those who are thinking of going vegan are already aware of the reasons for doing so. The section on How? is gloriously detailed, though not overwhelming, served in bite-sized sections. […]

World Vegan Feast by Bryanna Clark Grogan

Open to any page of World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries* and you know you’re in the hands of a pro. Bryanna Clark Grogan has written 8 other cookbooks, and has more than two decades of experience as a chef, teacher, and journalist. Classics from a multitude of global cuisines are veganized […]

Anise-Flavored Eggplant

Ingredients and seasonings in this dish straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.

Seitan (Wheat Gluten): Recipes and Tips

A traditional Asian food used as a meat substitute, you may have encountered seitan in dishes like “Buddhist’s Delight” in Chinese restaurants. Dense and chewy, this product of cooked wheat gluten is almost pure protein—you can see that by observing the high protein content of the dishes in this section. Clearly, though, seitan is not […]

Chickpea-Mushroom Soup with Tahini

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely. Photos by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Southern Lima Beans

Lima beans (often called “butter beans”) have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish.

Green Pea, Radish, and Vegan Cheddar Salad

Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This […]

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