Monthly Archives: April 2012

Vegetarian and Vegan Cookbook Reviews on VegKitchen

If you’d like to browse some of the best vegetarian and vegan books out there, VegKitchen presents this selection of vegan and vegetarian cookbook reviews. Let us know what some of your favorites are if you don’t see them on this list, and we’ll try to get a review posted. This is listed in alphabetic […]

Two-Potato Bread Stuffing Casserole

You need not wait until Thanksgiving to enjoy this vegan stuffing, made hearty with regular and sweet potato and whole-grain bread. That said, it is most welcome at the holiday table! For an everyday meal, roast some broccoli and cauliflower florets while this is in the oven, and serve with a bountiful tossed salad with […]

No-bake Peanut Butter Treats

These are a kid-friendly snack, and an easy treat that kids can help make. A little sticky, but fun! Recipe adapted from The Double Energy Diet* by Judi and Shari Zucker. Reprinted by permission of The Book Publishing Company. Photo by Hannah Kaminsky of Bittersweet Blog.

Three-Potato Salad with Spring Greens

This gorgeous potato salad combines three kinds of potatoes with the early greens of spring for earthy flavor with plenty of eye appeal. Blue potatoes are surprisingly easy to find, if you look for them, but if you can’t find them, simply substitute two additional medium sweet potatoes. Recipe from Wild About Greens. Photo by […]

Vegan Dessert Recipes

Vegan dessert recipes — cookies, cakes, brownies, pies, and ice cream — sure have grown up over the last few years! Here is VegKitchen’s wide array of all kinds of sweet treats. If you’re looking specifically for gluten-free vegan desserts, we’ve got plenty of those too. You’ll find them listed at the end of the […]

Vegan White Pizza with Asparagus and Spinach

Here’s a light, lively vegan white pizza recipe that’s perfect for a springtime meal. It features favorite spring veggies — asparagus and spinach on a creamy backdrop. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if […]

Roasted Vegetables: An Asparagus to Zucchini Guide

Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren’t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I’ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works […]

Vegan Creamy Enchilada Casserole

Now you can have “the whole enchilada” without having to fill and roll individual tortillas, with this luscious creamy vegan enchilada casserole. While you’ve got the oven going at 400º F., roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. Photos by Evan Atlas.

Hearty Tempeh and Veggie Breakfast Skillet

Provide your body with plenty of energy to make it through a hectic day with this savory mixture of tempeh, onions, carrots, and the green cousins broccoli and kale. Serve it with slices of fresh fruit or whole grain toast. Recipe from Vegan Bites: Recipes for Singles* by Beverly Lynn Bennett. Photos by Hannah Kaminsky. Reprinted by […]

Groovy Green Smoothie

A great way to start the day with a hit of blood-cleansing chlorophyll and some good-quality protein from the seeds and protein powder. Adding protein will keep you feeling satisfied for hours! Recipe and photo contributed by Ricki Heller, from Diet, Dessert and Dogs.

What is a Vegan Diet?

What is a vegan diet, and how is it different from a vegetarian diet? Sometimes called a plant-based diet, vegans avoid all animal products in the diet, including eggs, dairy product, and even honey. Vegetarians avoid meat, fowl, and seafood;  For most vegans, ethical factors weigh in equally, if not more so, as health and environmental […]

Zucchini, Tomato, and Red Onion Salad

Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor. I prefer Roma tomatoes in this salad, as their slices match the zucchini and they get less watery when standing, but use any ripe tomatoes you have available. Photos by Evan Atlas.

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