Monthly Archives: July 2013
Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. The pomegranate seeds add texture and a tart sweetness, while the ume plum vinegar brings it all together. Recipe contributed by Tamasin Noyes and Celine Steen from their book Vegan Sandwiches Save the Day!*(Fair Winds Press, 2012).
With ice pop molds and fresh summer fruits, it’s so easy to create refreshing and healthy treats, like these, made of pureed mango or nectarine and whole blueberries. Make sure your fruit is lush and ripe or these won’t have optimal flavor. Tovolo Groovy Ice Pop Molds,* shown in this photo, are easy to use and […]
This easy casserole of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky.
Here’s a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan.
Here’s a colorful, veggie-filled tofu scramble that you can enjoy at any meal of the day. You can vary the veggies here according to mood and season. Replace spinach with arugula, kale or chard; substitute zucchini or cauliflower for the broccoli. Sliced mushrooms are always a good addition to scrambles, as well. Serve with fresh […]
For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.*
Be prepared for a new late spring favorite! I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me until I thought of the simplest and most elegant appetizer radishes spread with butter (vegan buttery spread, in this case) and a garnish of sea salt. Oh my goodness, […]
Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what […]