Monthly Archives: April 2013

Cheesy Sauce for Quick Vegan Mac ‘n Cheese

This cashew-based dairy-free vegan cheese-y sauce is quick,easy, and rich-tasting. Make your own vegan cheese, yogurt, mayo and margarine! Cheaper and much tastier than store-bought, this e-book brings you the best 12 recipes for dairy alternatives from The Recipe Renovator blog. Complete with an ingredient list, quick recipes, and a more complex artisan vegan cheese, […]

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made […]

Luscious Pistachio Smoothie

This smoothie brings back happy memories of eating gobs of pistachio ice cream with my cousins at Jones Beach. Pistachio was always one of my favorite flavors. The texture is smooth and thick like an old-fashioned milk shake. Pistachios contain large amounts of antioxidants, beta-carotene, vitamin E and lutein compared to other nuts. They are also […]

VegKitchen’s Mother’s Day Gift Guide

The nicest thing you can do for the mom in your life is to make her a tasty and healthy brunch. But if you wish to get her a little something as well, here are a few of our favorite recommendations for books and products that make great gifts. From handcrafted vegan chocolate to cookbooks to kitchen […]

Feeding the Hungry Ghost by Ellen Kanner — a review, including Q & A with the author

Feeding the Hungry Ghost* is the first book by accomplished food journalist, Huffington Post Meatless Mondays columnist, and VegKitchen contributor Ellen Kanner. Those who find themselves with this volume in their hands are in for a treat. It’s a collection of musings arranged seasonally (many in the form of memoir), on the place of food as […]

Quinoa and Red Bean Salad with Crisp Vegetables

The combination of quinoa and beans in this salad makes it an ideal centerpiece for a warm weather meal. Enlivened with small tomatoes, bell pepper, olives, and dill, the flavor twist in this salad is a simple salsa dressing. This is ideal served with a cold soup, though for lunch, it can stand on its own. […]

Vegan Standing “Rib Roast” with Shiitake and Kale Filling and Shiitake Gravy

This is a whimsical and slightly tongue-in-cheek—but delicious!–vegan version of a standing rib roast baked in a bundt pan with a Shiitake and Kale Filling and rosemary sprig “bones.” Served with a Shiitake Gravy, it is a beautiful holiday or special occasion entree. Recipe and photos contributed by Betsy DiJulio, The Blooming Platter.

Rotelle with Tomatoes, Artichokes, and Basil

Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky.