Quick Black Bean and Sweet Potato Chili

Quick black bean and sweet potato chili recipe

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Serve with stone-ground whole grain tortillas — they’re great for dipping into the chili, or even for grabbing some of it, soft taco style. Or, fresh corn bread is a wonderful companion as well. Serve with a simple salad or any of VegKitchen’s coleslaws and/or a side of sautéed greens or steamed broccoli. Adapted from The Vegetarian Family Cookbook. more →

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Baked Tofu Teriyaki

baked tofu teriyaki

Baked tofu that comes in packages is wonderful and not all that expensive, but homemade baked tofu is even better. If you’ve ever wanted to know how to make baked tofu, the trick to this chewier, more savory transformation of bland, white tofu, is to make sure it’s very well blotted and to let it marinate for plenty of time. more →

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Gluten-Free Peach Pie

Gluten-free Peach pie with teff crust

Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.Photo by Stephanie Ferrate of Gluten-Free West. more →

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Mushroom Recipes

Fresh cremini mushrooms

Mushroom fans, rejoice! VegKitchen gives you many ways to enjoy this unique food group, from the ordinary white variety, to the earthy brown types (like baby bella, cremini, and portabella), to the more exotic forms such as shiitake and enoki. If you’re looking for a way to use a particular type of mushroom, use the search bar that’s at the very top right of each page. more →

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