Archive for April, 2012
Paella is a popular Spanish dish that is full of flavor and usually filled with meats or seafood. This delicious dish can sometimes take over an hour to cook, but not with this vegan recipe. Perfect for date night at home or for a hearty family weeknight meal, all you need is about 35 minutes to create a paella with all the tasty flavor of traditional Spanish paella that satisfies your vegan diet. Read More→
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While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat Vegan by Dreena Burton (Da Capo, ©2012), by permission. Photo by Hannah Kaminsky.
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Pairing tea with food is an art that’s parallel to wine pairing. If you’d like to learn more about this art that’s both ancient and modern, read on for this informative Q & A with Cynthia Gold, an expert tea sommelier and co-author of Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World (Running Press, 2010). Read More→
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Cinco de Mayo has become a day to celebrate Mexican heritage and pride (contrary to popular belief, it isn’t Mexico’s independence day) —and a delicious way to celebrate is with easy vegan south-of-border and Southwestern-style dishes. VegKitchen has plenty to choose from! Read More→
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This cake has just a light banana flavor combined with fragrant vanilla. The banana helps add stability and moistness, so don’t leave it out to make a vanilla-only cake. It is such a subtle flavor that is most lovely, and the cake is fluffy and moist, perfect for any special occasion. Recipe reprinted from Let Them Eat Vegan by Dreena Burton (Da Capo, © 2012), by permission. Photo by Hannah Kaminsky.
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Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up this Saturday, May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company (isn’t it cool that they’re developing vegan recipes?). If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.
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photo by Theresa Raffetto
Not sure why, but vegan and vegetarian cookbooks rarely present many appetizer recipes to speak of, so hopefully you’ll find the wide array of choices here useful and appealing. A nice idea for entertaining (for the winter holidays or any casual occasion) is to offer a spread of hot and cold appetizers (instead of the usual sit-down dinner) with wine or cocktails, followed by a dessert buffet. If you need ideas for a vegan dessert buffet, we’ve got you covered there as well, of course, on the Vegan Dessert Recipes page. Read More→
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Five minutes, five ingredients, and you’ve got nearly-instant, really yummy guacamole. Just open a bag of stone-ground tortilla chips, and have a party! Read More→
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