Monthly Archives: June 2012

Vermicelli with Broccoli, Raisins, and Pine Nuts

This dish is great for a family dinner but would also be a good addition to a pot luck or barbecue. For a colorful meal, serve with Chickpea Salad with Roasted Red Peppers, Tomatoes and Basil. 

Vegan Potluck Recipes Especially for Summer

Summer is prime season for informal parties, where the operative word in food is sharing. And even if you’re the only vegan at the potluck, everyone will want to try your dishes and ask for your recipes, so bring plenty! The fare that appeals most during warm weather is fresh, seasonal, and tastes best at […]

Spanish Vegetable Stew

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process. Though it’s a stew, […]

Instant Middle East Feast

Here’s a no-cook menu for those days when you can’t stand the thought of cooking at all but don’t want to buy expensive take-out food. Hummus is to current culture what yogurt was in the seventies. And there are so many great flavors to choose from in the supermarket. Here’s what you’ll need:

Banana-Berry Ice Cream (no ice cream machine needed!)

Contributed by Matthew from Vegan Heartland: I know recipes like this one have been floating around the Vegan blogosphere for a while now, but the first time I heard of “healthy ice cream” was when Dr. Oz dedicated half of his show to the movie Forks Over Knives I thought it was a really great idea and a nice […]

Crustless Tofu Quiche with Mushrooms and Herbs

This crustless vegan quiche is so tasty and easy to prepare that you may come to prefer it over the heavy egg-and-cheese variety. For another tofu-based quiche, see Ricki Heller’s gluten-free Classic Tofu Quiche.

Dilled Miso-Tahini Dip

Made with tofu, miso, and tahini, and flavored with lemon and dill, this is a bold-flavored dip or spread that’s great with raw vegetables, fresh bread, or pita bread wedges. It’s also makes a tasty spread for starting a leafy wrap.

Margherita Pizza with Roasted Red Pepper Sauce

One of America’s favorite comfort foods is made here with a roasted red pepper sauce. This vegan pizza recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes.