Monthly Archives: April 2013
Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies, made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. A bigger portion of this can almost be the centerpiece of […]
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.
For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe (and I promise you won’t notice any avocado flavor). From Practically Raw Desserts * ©2013 by Amber Shea Crawley. Used by permission […]
These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts *©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press.
This delicious seitan dish was created by Dilip Barman, head of the Triangle Vegetarian Society in North Carolina, and host of the largest annual vegan Thanksgiving feast in the USA with over 800 attendees. For more information, see www.trianglevegsociety.org and www.dilipdinner.blogspot.com. Photographs by Linda Long from Virgin Vegan: The Meatless Guide to Pleasing Your Palate* by Linda Long, […]
Two powerhouse veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a hearty salad. This makes a moderate amount, good for everyday meals, but it’s a great salad to make for company or potlucks, too. If that’s the case, the recipe doubles very easily.
Five minutes, a few ingredients, and you’ve got nearly-instant, really yummy guacamole. Just open a bag of stone-ground tortilla chips, and have a party!
This simple Asian-flavored cold noodle dish is delicious even without the parsley or cilantro sauce, though I highly recommend it. Hearty soba (buckwheat) noodles mingle with refreshing cucumber, and as an added bonus, these noodles are naturally gluten-free. That being said, you can substitute udon or any long whole-grain pasta for the soba. Photos by Evan […]