Monthly Archives: October 2012
Review and photos contributed by Dianne Wenz of VeggieGirl. I’m a big fan of my slow cooker and an even bigger fan of Robin Robertson, so earlier in the year when I heard that she was working on a new vegan slow cooker cookbook, I began to eagerly await the date of it’s release. Fortunately, […]
Amazing amaranth, once a revered drop of the ancient Aztecs, is now coming back into use via the natural-food market. Native to Mexico, Guatemala, Peru, and Bolivia, grain amaranth (as it is often called, to distinguish it from vegetable amaranth, a closely related plant) is a tiny, round seed, about half the size of a […]
If you love roasted vegetables, either on their own or incorporated into other dishes, you’ll find lots of recipes here on VegKitchen. Exposing uncooked vegetables to high temperatures (similar to what happens on the grill) draws the natural sugars to the surface, heightening their flavors. And the aroma that permeates your kitchen in the process […]
These black bean sloppy joes are a go-to recipe that you can make even when you’re at the tail end of a wearisome day. It’s delicious with a big salad or coleslaw and baked sweet potatoes or, if time or patience aren’t an issue, Potato or Sweet Potato Oven “Fries.” Recipe and photo contributed by April […]
I whipped this up one afternoon as a quick snack and served it with apple sticks. The next morning I spread it on toast for breakfast. This could make a great lunch served with a green smoothie and fresh veggie sticks. Contributed by April Jones.
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, […]
Compared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, afternoon snack, or breakfast. Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple […]
This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann.