Monthly Archives: February 2012

Penne and Broccoli with Tomatoes, Walnuts, and Raisins

This pasta dish is filled with a variety of delicious flavors and textures — tomatoes walnuts, as well as along with healthful broccoli. Broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid. 

Heart-Beet Rosti

Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside.

Pastry-Wrapped Seitan Roulades with Spinach-Mushroom Duxelles

Although this recipe involves a few steps, it can be assembled ahead of time and the delicious results are well worth the effort. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion* by Robin Robertson © 2010, published by John Wiley & Sons.

Chocolate-Dipped Things

Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s amazingly easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it […]

Fruity Red Coleslaw

This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Photos by Rachael Braun.

Resisting unhealthy food advertising aimed at children

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Creating a Plant-Based Pantry

So many people have asked me how to set up a plant-based (vegan) pantry that I decided this subject merits a permanent place on VegKitchen. Whether you are a newcomer to a vegan/vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy […]

Dirty Rice, Vegan Style

Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Photo by K. Buntu.