Monthly Archives: May 2013

Quinoa, Black Bean, and Corn-Stuffed Peppers

Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple […]

Vegan Chia Banana Muffins

This delicious banana muffin recipe gets a nutritional boost from the all mighty yet tiny chia seed. Replacing eggs in vegan baking can be quite simple. Taking out the cholesterol by taking out the eggs is a piece of cake. Using a combination of baking powder, baking soda, vinegar, and ground chia seeds with some […]

Hearty Vegetable Pot Pie

Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu. Using prepared whole-grain pie crusts makes pot pies a snap […]

Cookie Dough Smoothie

Even though there’s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and cacoa nibs with their hint of chocolate blend perfectly with lucuma powder — which has a natural “cookie-like” flavor — making this smoothie all kinds of fabulous. Reprinted with permission from Superfood Smoothies * © 2013 by […]

Vegan Avocado Tempeh Reuben Sandwich

The classic deli reuben sandwich can be made meatless as well as dairy-free with homemade or store-bought smoky strips, and just a touch of vegan cheese. Sauerkraut gives it a nice tang, and avocado makes it luscious! It’s great for a quick at-home lunch or dinner, served with soup or salad.The ingredients given here can […]

Luscious Tomato-Garlic Sauce

Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Recipe contributed by Vicki Chelf.

Black Lentil Celery Couscous with Jeweled Fruit

This delicious grain dish, studded with celery, black lentils, cranberries, and pistachios,  is as welcome for everyday meals as it is for the holiday table. Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional […]

Mint Chip Smoothie

Tucked beneath a very convincing ice cream-like flavor, a wealth of beneficial spinach awaits you in this smoothie. It’s so good it almost makes a person wonder why spinach isn’t used in all minty treats. I love how the cacao nibs provide a bit of dark-chocolate crunch without being overpowering. Reprinted with permission from Superfood Smoothies* © 2013 […]