Monthly Archives: October 2013

Oldways Vegetarian & Vegan Diet Pyramid

Plant-based eating is picking up steam, whether people pack their plates with vegetables once a day, once a week, or all their lives.  As more people discover this traditional healthy way of eating, Oldways has created easy-to-use resources including a newly updated Vegetarian & Vegan Diet Pyramid, daily serving suggestions, practical cooking and lifestyle tips, […]

Pumpkin Cheesecake with a Hint of Chocolate

Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite. What a perfect way to finish a Thanksgiving dinner! Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin.

Big Quesadillas with Refried Beans, Spinach, and Avocado

A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, […]

Coconut Butternut Squash Soup with a Garnish of Greens

Once you’ve got the squash baked, this autumnal butternut squash soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergize delectably with the squash, and look gorgeous together as well. It’s a fantastic first course for a vegan Thanksgiving dinner, but it need not wait for a special occasion to […]

Open-Faced Avocado and Bean Sandwiches

Here’s a quick and easy sandwich idea that can save you in a pinch when you need a quick lunch or dinner. Mashed avocado is mixed with tomato and lemon or lime and topped with a sprinkling of your favorite bean. Keep more of the beans nearby for extra protein. Serve with sweet or regular […]

Butternut Squash Smoothie

This mellow smoothie tastes like a liquid version of a delicious pumpkin pie — the secret being that butternut squash makes better pumpkin pie than pumpkin itself does. Gently spiced with cinnamon and ginger, this smoothie is packed with flavor and gives you a generous dose of  vitamins A and C. It might well become […]

Grain-Free Autumn Fruit Crumble

With the abundance of fall fruit and absence of grains, this dish offers a great lower- glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc. From Naturally Sweet […]

African-Inspired Quinoa-Peanut Stew

This easy, robust soup, contributed by Marty Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion. Adapted […]

Chocolate-Flecked Pumpkin Seed Cookies

These rich-tasting, slightly chewy cookies come together quickly, for those times when you just need a snack pronto. Pumpkin seeds are a good source of zinc, involved in more body processes than any other mineral and important for healthy immune functioning. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine […]

Potato Oven “Fries” or Wedges

If you love French fries but not all the oil usually used to make them, you’ll enjoy these “fries” baked in the oven. They’re a perfect accompaniment for veggie burgers and wraps. See our recipe for Sweet Potato Oven “Fries” as well.

Glorious Green Ribbon Salad

This is a powerhouse salad, full of vegetables, protein, nutrients. The dressing is so easy (and versatile) and really packs an extra punch. This salad did not stand a chance; I sat down and devoured this in no time. It kept me full for really long time. This is also great to pack for lunch because the dressing […]

Rice-Stuffed Delicata Squashes

My husband certainly has a way with his vegetable garden. Each year there’s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, “too many tomatoes” was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, […]

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