Monthly Archives: May 2012

Easy Vegetable Recipes

Here’s a handy list of the easy veggie recipes you’ll find on VegKitchen, from Asparagus to Zucchini, for the most common vegetables from your garden, farm market, or grocery. Most everyone needs to eat more veggies, and here are some tasty ways to do so.

Rainbow Peppers and Red Onion

This stir-fry of colorful bell peppers is an especially nice addition to summer meals, but you can make it any time of year. Use it as a side dish, toss it with pasta, or top a pizza with it. Recipe contributed by Susan Jane Cheney. Photos by Evan Atlas.

Greek-Flavored Spinach and Orzo Soup

Here’s a lively spinach soup that comes together quickly, with leeks, greens, and tiny orzo pasta in a lemony broth. It’s a lovely soup for everyday meals as well as holiday celebrations such as Easter dinner. Photos by Hannah Kaminsky.  

Pinto Bean Salad With Watercress or Arugula

This simple salad pairs pinto beans with super-nutritious watercress or baby arugula. It’s an easy way to boost the protein content of meals, and is a great choice for the lunch box as well as outdoor meals and picnics. Photos by Evan Atlas.

Victoria Moran, Hanging Out at the Intersection of Magic and Main Street

“Being vegan is a glorious adventure. It touches every aspect of my life — my relationships, how I relate to the world,” says Victoria Moran. Holistic health counselor, longtime vegan and all-around glowing kind of person, Moran is author of books including Creating a Charmed Life* and the new Main Street Vegan,* a plant-based omnibus […]

Cold Cream of Corn and Watercress Soup

The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn in this delicious cold soup. Adapted from Vegan Soups and Hearty Stews for All Seasons.

A Bounty of Blueberries

I fully admit that I’m not a big fruit eater, which is why I’m happy that smoothies were invented. This way, I know I get my daily dose in a few yummy sips. Frozen blueberries often go into the mix, but when fresh blueberries are in season, I balk at mixing them into smoothies. I […]

George Foreman Indoor/Outdoor Grill – a review

Some time ago, I wanted to develop some new recipes for grilling veggies and plant-based proteins for the summer entertaining chapter of Vegan Holiday Kitchen.* When I first developed grilling guidelines for Vegetarian Celebrations, many more years back than I care to admit, I had a somewhat basic charcoal unit. When it came time to retire […]

Restaurant de Bolhoed in Amsterdam

Originally published in VegNews. “This has got to be fake!” That’s what I kept repeating to my two teens while in Amsterdam a few summers ago. Taking in views of tour boats plying the canals, the whimsically gabled roofs of residential homes reflected in the waters, and the only real traffic supplied by chunky black bicycles, Amsterdam […]

Global Gardens California Olive Oil and Apple Ginger Balsamic Vinegar

One of the nice perks of running VegKitchen is getting delicious products that are kind to the earth to sample, right at my doorstep. It’s truly heartening to see that there are food artisans out there that are making products with integrity and craftsmanship, that create domestic jobs, and that do no harm to the […]

Ripe by Cheryl Sternman Rule

I first spotted Ripe from across a crowded room at a culinary conference. And from the moment I held the book in my hands, it was love at first sight. Ripe: A Fresh, Colorful Approach to Fruits and Vegetables*(written by Cheryl Sternman Rule, with photography by Paulette Phlipot, Running Press), is like no cookbook I’ve […]

Honeydew Salad with Poppy Seed Dressing

The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and […]

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