Monthly Archives: May 2013
This sauce is sensational over grilled seitan, vegetables, or potatoes. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan*,© 2013, Book Publishing Company. Reprinted by permission.
This hearty vegan roasted veggie pizza is a good one for hearty appetites. Feeding a larger crowd? The recipe is easily doubled to make two pizzas. Vary the pizza with other vegetables you may have on hand, including eggplant, sweet potato, kale, yellow summer squash, etc. Photo by Susan Voisin.
White beans make a creamy base for soups, dips, and sauces, in addition to being quite companionable with the ripe tomatoes of summer. The combination of white beans and fresh tomatoes makes for a flavorful, nearly instant cold soup.
I think about this recipe all winter, as I look forward to spring. It only takes ten minutes to prepare. Recipe by Devra Gartenstein, from Local Bounty: Seasonal Vegan Recipes, by permission of The Book Publishing Company.
A standard in the vegetarian/vegan repertoire, this variety of chili consists of beans and vegetables in a spiced tomato base. It’s great for everyday meals as well as casual company dinners. It’s especially welcome when the nippy days of late fall arrive. This mildly spiced chili is good in its basic form, or try the variations […]
This sandwich spread is so simple, yet every time I make it, it disappears quickly. Even tofu skeptics love it. Since all you really need for this is the first three ingredients, it hardly qualifies as a recipe, and you won’t even need to consult this after you make it once. The last two ingredients, […]
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to […]
Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe* by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
This classic dessert, a delectable cobbler made vegan and abundant with blueberries or blackberries, is delicious on its own or with nondairy ice cream. It takes just minutes to prepare and is good warm or at room temperature.
After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS plan (greens, beans, onions mushrooms – berries and seeds […]
Kañiwa is, like quinoa (to which it is related), a super-nutritious ancient grain from South America. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version […]
What to make for a late morning brunch… too cold for a smoothie, not really up for oatmeal… haven’t had french toast for a while so I thought, why not make it a little different and a lot special… There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing […]