Monthly Archives: January 2013
If you’re looking for healthy brown rice recipes (that happen to be vegan and most are also gluten-free), here are lots of easy, tasty choices. For information on brown rice nutrition and how to cook brown rice, visit our Brown Rice: Cooking Tips and Varieties page; and for even more on the nutritional benefits of brown […]
A slightly adventurous spin on fried rice, Korean japchae marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. Easy and kid-friendly to make and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner.
Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a […]
Olives add great flavor to this vegan spinach pizza. It features a generous helping of baby spinach; or, you can use baby arugula instead. Do try this with pepper jack or other spicy vegan cheese, which gives it a bit of a kick. Serve with a colorful salad — add some beans or chickpeas for more […]
This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner.
Here’s a delicious summer guacamole with a bit more emphasis on the tomatoes than the avocados, great when a larger quantity with more staying power is needed. Serve as a sauce for quesadillas or soft tacos, or as a dip with stoneground tortilla chips.
Quinoa tabbouli (alternately spelled tabbouleh) is a recipe that seems to be gaining over its more traditional counterpart, made with bulgur. Both ways are good, though I prefer it with quinoa, which is higher in protein, and gluten-free as well. That being said, whole-grain couscous works, too! A Middle Eastern classic and one of my favorite […]
Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipe — you can vary them each time, according to what’s in season or what’s in the refrigerator. You can even substitute cashew butter or almond butter for the peanut butter. Serve warm or […]
Hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce. Serve this Asian-style dish with a simple tofu or tempeh preparation. It’s good served warm or at room temperature.
Inspired by a favorite vegetarian Chinese restaurant dish, Buddhist’s Delight stew is enhanced with protein-packed seitan. Gluten-free? Substitute an equivalent amount of tofu for the seitan. For an everyday meal, serve with Tri-Color Coleslaw. To make it a feast, add Scallion Pancakes or simply serve veggie spring rolls from your natural food store’s frozen food section. […]
Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner.
This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and […]