Monthly Archives: February 2013
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 […]
Here’s a nice way to dress up fresh corn, when it’s in season — simply roasting the kernels in a hot skillet adds great flavor. Embellished with red bell pepper, chili peppers, and pumpkin seeds, this makes an ideal a side dish to Southwestern-style specialties and bean dishes, though really, it goes with just about anything.
Salsa, the most basic relish of Southwestern cuisine and a well-loved dip, is sometimes known as salsa fresca or salsa ranchera. Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like making it fresh with really flavorful summer tomatoes. I like combining red and yellow tomatoes for a nice visual touch. […]
One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cake-like. Well, here they are: the ultimate fudgy brownies! The addition of pureed avocado creates a miracle of synergy with just 1/4 cup oil, resulting in one of the richest-tasting, fudgiest brownies I’ve […]
Here’s an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is a great pasta salad for everyday meals as well as company fare for summer.
This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes, and as a side dish for vegan burgers and wraps. Photos by Rachael Braun.
High-protein quinoa makes a great filling for tacos. It’s a fun, festive, and filling meal! You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob or a baked potatoes or sweet potatoes, and a colorful tossed salad for an easy meal. Photos by Hannah […]