Monthly Archives: February 2013
Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious. Serve with a simple tofu or tempeh dish and a platter of raw veggies. […]
This is a perfect accompaniment to Barbecue-Flavored Tofu Nuggets, and conveniently, they both bake at 425 degrees. Oven-roasting brings the best flavors out in veggies, so this needs only gentle seasoning. If you’re making the tofu nuggets as suggested, round out the meal with a simple salad or coleslaw.
Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit; or for dinner, with baked potatoes or sweet potatoes (tortilla chips and salsa are welcome, too). They’re also a good companion to soups. These go really well with Potato, Corn, and Green Chile Soup, for example. Photos by […]
Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up this Saturday, May 5 (and follow this link for more recipes for […]
I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This dish is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. From Nut Butter Universe* by Robin Robertson. ©2013 Robin Robertson. Used by […]
Make your own vegan hot dogs! This delicious veggie hot dogs (made with almond meal, tofu, and vital wheat gluten) are great if you want a break from the various store bought ones. You can even add some more spices if you want to kick it up a bit. Recipe and photos contributed by Julie […]
This easy and delectable dish combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies. Serve with a big salad to which chickpeas or beans have been added, and a crusty bread. Adapted from Vegan Express. Photo […]
Here’s a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.
Grown and used for thousands of years, garlic is in the allium family, along with onions, chives and leeks. Known as the ‘stinking rose,’ garlic gets its aroma from its sulfur-containing compounds. These are also in part why garlic so good for you.
This is so simple that it barely qualifies as a recipe! But it is invariably a huge hit, and makes believers out of tofu skeptics. It can be served as a simple protein dish on the dinner plate, or as a hot appetizer with cocktail toothpicks. Of course, if you use VegKitchen’s recipe for Quick […]
Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun.
Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It’s flexible, too—use a different grain if you’d like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can’t find edamame or prefer not to use these […]