Monthly Archives: November 2013
Recently, I was sent the EZ Tofu Press * to try out. As I mention in all the reviews here on VegKitchen, I only review products that I personally like and can recommend, and that I feel would make life in your plant-based kitchen easier and more enjoyable!
Here’s a basic recipes for massaged kale salad, with lots of ways to vary it. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, […]
A few weeks ago, I was sent the whole line of Better Bean Company products to sample. Lucky me, since I love beans! Not that beans ever really went away, but they do seem to be making a comeback in a bigger way; as the subtitle of Kathy Hester’s Great Vegan Bean Book* puts it, they’re […]
When it comes to vegan Thanksgiving recipes and menus (which are also suitable for vegetarians, of course), VegKitchen is thankful that our Vegan Thanksgiving Dinner page has long been one of the premier resources on the web. There are lots of choices, from soups to desserts, but if you want to get right down to […]
In my experience, I’ve found that those who like vegetables are particularly fond of the tried-and-true varieties. Broccoli, carrots, peas, potatoes, sweet potatoes, and corn occupy the top rung; “second string” vegetables include cauliflower, green beans, greens, squashes, and such. If those in your household are open to new vegetable adventures, here are a few […]
To chill or not to chill: that is the question. While it’s true that succotash is delightful served warm, I’ve always enjoyed it served cold as a refreshing salad from summer through late fall. For me, it offers the brightest taste of the season, bursting with the crisp, sweet splendor of fresh, raw corn kernels. […]
This cranberry-carrot cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. Recipe adapted […]
In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever.