Monthly Archives: November 2013
In this vegan adaptation of pasta Bolognese, a classic Italian specialty, the tomato sauce is made meat-free with high-protein quinoa and flavored with wine, garlic, bell pepper, and seasonings. Simple and hearty, this is a perfect weeknight meal served with a colorful salad. Photos by Hannah Kaminsky.
This pasta salad featuring peppers, avocado, and corn has a delectable southwestern flavor. For a nice warm-weather meal, serve with a simple bean dish or vegan quesadillas. Photos by Rachael Braun.
Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Photos by Evan Atlas.
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas.
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!
This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive “company’s coming” look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas.
Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Photos by Hannah Kaminsky.
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, […]