Monthly Archives: October 2013

Hot New Vegan Cookbooks of 2013

Contributed by Debby Sunshine of Vegan American Princess. I’m so excited about all the new vegan cookbooks which seem to be popping up everywhere, and these aren’t just your “run-of-the-mill” cookbooks. These are written to please a wide variety of palettes, including the palettes of those who are dipping their toes into vegan waters for […]

White Pizza with Sweet Potato and Carmelized Onions

Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner.

Hearty Lentil and Potato Soup with Leafy Greens

This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work […]

Walnut-Apple Stuffing

If your Thanksgiving company includes eaters of mixed persuasions, vegetarians and vegan guests won’t want to eat stuffing that’s been cooked in the bird. Of course, you need not wait for special occasions to make this. Everyone loves stuffing! Of course, you can use a gluten-free bread if need be. The sweet apple and red […]

Tomato, Lentil, and Barley Soup

Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. Leftovers of this soup are great to take to work or school in a container; and it freezes well, […]

Pumpkin Chocolate Chip Muffins

It might seem a little odd at first, but the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible. These delectable muffins the point. They just could become a fall favorite to serve with tea or nondairy hot cocoa. 

Veggie and Hummus-Stuffed Baked Potatoes

I learned long ago that leftover potatoes come in handy if they’re ready to use all week long. One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. Using […]

Hummus, Avocado, and Baby Spinach Sandwich

One of my favorites sandwiches is this one, which essentially transforms a garden salad into sandwich filling. Despite its simplicity, this sandwich is really delicious, and the kind of lunch I look forward to all morning. Protein, healthy fats, good carbs, plenty of fiber, antioxidants…it’s all there. I use Ezekiel Breads and English Muffins for these […]