Monthly Archives: September 2012

Black-Eyed Peas with Spinach and Herbs

This easy recipe highlighting fresh spinach and black-eyed peas is inspired by Sabzi—referring to Persian dishes using greens and herbs — ingredients typical to this cuisine. If you use baby spinach, you can skip stemming, making the recipe quicker than ever. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Photos by Hannah Kaminsky.

Buckwheat Groats (Kasha): How to Cook and Use

Toasty, brown buckwheat groats may either be passionately disliked for their strong, distinct flavor and aroma or greatly savored for the same reasons. An oddity among grains, buckwheat is not a cereal grain in the botanical sense, but a beautiful pink-flowered plant related to rhubarb. The soft, pyramid seeds, when hulled and cracker, are known as buckwheat […]


This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).

Peanut Butter Fudge Truffles

Dates are a whole food which means that they have vitamins, minerals, phytochemicals, antioxidants, micronutrients, fiber and water. All refined sweeteners have none of these beneficial qualities and have been linked to the development of numerous diseases. The date fruit is one of the oldest cultivated tree crops, and has been grown for thousands of […]

African-American Sweet Potato and Peanut Stew

This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread.

Pineapple Rice Salad

This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook.

Sandwiches and Wraps—Easy Ideas for Vegans and Vegetarians

Here are lots of tasty options to explore for portable sandwich recipes and ideas, great for school lunches for vegetarian and vegan kids and teens, as well as adults who are tired of pricey restaurant lunches and need some fresh brown bag options. There are several varieties of tasty, high-protein spreads here on VegKitchen. Spread them […]

Winter Squash Stuffed with Mashed Potatoes and Peas

This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Each squash half can serve as a main dish portion; or cut each half again to make 8 smaller side […]