Monthly Archives: March 2012
This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos). Serve with fresh bread and a simple homemade coleslaw. Adapted fromVegan Soups and Hearty Stews for All Seasons. Photos by Rachael Braun.
Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that it’s always served over spaghetti. A touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe that’s uniquely American. Photo by Hannah Kaminsky.
This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu. […]
If you like leeks, you’re sure to enjoy this dressed-up version of hash brown potatoes. It’s perfect for a vegan brunch, paired with a simple tofu scramble and fresh fruit. Use firm-textured potatoes, rather than mealy ones, for best results. I highly recommend trying this with one sweet potato, as suggested below.
For this delightful stuffed eggplant dish you can use regular couscous, or try it with Israeli couscous, as shown in the photo. Regular couscous has more of the look and feel of a grain; Israeli couscous more like a tiny pasta. If you’re looking for a gluten-free variation, you can substitute quinoa, which is also […]
This quick recipe comes together in as little as 15 minutes, and makes a tasty vegan pasta dish. The flavorful broccoli pesto sauce coats whole wheat spaghetti (or pasta of your choice) for a rich meatless main course. It’s fast and foolproof, and tastes so good, it will please even the most stubborn broccoli skeptics. Recipe and photos contributed Andrea Soranidis of The Petite Cook.
Delicious, vegan, raw, gluten-free, soy-free and easy to make meals…sounds hard to do but Amber Shea Crawley has done it in her book Practically Raw: Flexible Raw Recipes Anyone Can Make*(Vegan Heritage Press, 2012). Every recipe gets you excited to make and enjoy it. What’s different about this book is that it presents both raw […]
Here’s a dressed-up potato salad that’s easy to make, with the warming touch of leeks. It’s great with grilled dishes, and is a nice potluck or company dish for spring and summer.