Monthly Archives: May 2013
The real beauty of this recipe is its versatility–as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed.
Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make […]
The benefits of beets are huge: They help to purify the blood, enhance circulation, and support the kidneys . . . and that’s just the beginning. Unfortunately, not everyone likes beets. This recipe leans on the inherent sweetness and creaminess of roasted beets, but is balanced with citrus and acai flavors. A delicious and unique […]
Here’s the popular Thai noodle dish, Pad Thai, in a vegan version that’s easy to re-create at home, with ingredients you can get at the supermarket. Serve with broccoli or green beans (steamed or stir-fried) and a simple cabbage-based salad like those you’ll find in A Slew of Slaws.
I love all nut butters, but I’ll always be hopelessly devoted to my beloved peanut butter. Spicy peanut sauce is my weakness, so any day that this scrumptious, spicy, peanutty Pad Thai is on the table is a day to celebrate. Contributed by Dianne Wenz, from VeggieGirl.
This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store’s frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers.
Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my kids a zillion times while they were growing up, and they still love them when they visit. Easy to make, these are good for those who need a burst of sweetness and energy, […]
This Tempeh Tamale Pie recipe is a vegan adaptation of the traditional Mexican dish. Serve with warm flour tortillas and a big, colorful salad. Contributed by Dianne Wenz, from VeggieGirl.