Monthly Archives: April 2013

Skillet Potato and Tempeh Hash

A hearty vegan spin on a “meaty” classic, this skillet hash of potatoes and high-protein tempeh (embellished with bell pepper and kale) is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit; add whole-grain bread for a heartier meal. For a quick […]

Curried Potatoes with Peas and Cashews

Peas and cashews lend a subtle sweetness to this curried potato dish. Once you’ve got the just-done potatoes ready, the rest of the dish comes together in no time. For an enticing meal, serve with Couscous Pilaf with Apple and Dried Fruits, and pass around a spicy chutney for a nice touch. Photos by Evan […]

Roasted Seitan, Peppers, and Portabellas

This hearty combination of seitan, bell peppers, and portabella mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when […]

Edamame Salad with Red Bell Pepper

This folate-rich and high-protein bean is a favorite in my home. I used the shelled version for this recipe. Though I serve this salad with greens, it can be served without. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed.

Gluten-Free Grains for Everyone

Gluten-Free Grains for Everyone

Creole Creamy Carrot Soup

This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. It’s a real spirit-lifter in the fall, winter and spring, awakening and nourishing the senses. Serve with fresh warm bread or top with crisp croutons. Leftovers are great to pack into thermoses […]

Quinoa Edamame Salad with Sesame Dressing

If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann.

Pizza Potatoes

Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! Vary the vegetable toppings as you’d like. Try peppers, onions, artichokes, and other favorite pizza veggies. […]