This is my personal vegan twist on the traditional Spanish omelet. I am a big fan of spicy foods, and the smoked paprika is what makes this recipe super fun and different. If you want less spice, simply reduce the amount of paprika. This vegan omelet is delicious served with sautéed vegetables or over raw leafy greens. Recipe by Parisa Salahshourian, VLCE, Spain, from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields (BenBella Books, 2017). Reprinted by permission. more→
A very simple savory tart recipe that uniquely combines asparagus and sun-dried tomatoes with vegan cheese, all nestled in a perfect puff-pastry square. I love recipes that double as quick-and-easy snacks by day and elegant party foods by night. And this one is exactly that. The prep is easy, and minimal equipment is needed.
Recipe and photo from Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods by Gretchen Price © 2018 Rockridge Press, reprinted by permission.
A serving of greens, pineapple, and protein balance this sweet and savory Hawaiian tofu bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but it’s straightforward. I won’t be mad at you for picking up barbecue sauce at the store to cut down on steps; keep it as simple as you need. Recipe and photo from The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder © 2018 Rockridge Press, reprinted by permission.
Prep time: 10 minutes
Cook time: 20 minutes
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a bowl, toss the onion and bell pepper with1 tablespoon of olive oil. Spread them out on half of the prepared baking sheet. Spread out the tofu cubes on the other half. Bake for 10 minutes, toss with a spatula, and bake for 10 more minutes.
While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the pineapple slices in batches and sauté until darkly browned on both sides, adding more oil as needed.
Toss the baked tofu with the barbecue sauce until thoroughly coated.
Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.
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Like many penniless, voracious college students, instant ramen saw me through many late night study sessions back in the day. When the fridge was empty and the pantry otherwise bare, I could always count on a packet or two of freeze-dried noodles to see me through the lean times. They still hold a special place in my heart, the mere thought of those chewy wheat strands swimming in a salty sea of vegetable broth sends my head spinning with hunger, but I’d like to think that my palate has evolved quite a bit since then. Now my approach is a good deal spicier, fresher, and undoubtedly healthier.
No longer shackled to those quick-cooking fried noodle bricks, I’ve found that buckwheat soba noodles takes only a minute or two longer to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl. Kimchi is the star of the show here, so even if you don’t have all the vegetables suggested below, you can easily make up the difference by just piling on the peppery pickled cabbage instead. Read labels carefully to avoid fishy additions, or make your own if you have extra time to plan ahead. Recipe and photos from Instant Kimchi Noodle Soup are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky © 2018. more→
Not many healthy food delights are more worthy of having become a hot food trend than avocado toast. With its wealth of healthy fats and carbs, it’s easy, good for you, and comforting, perfect for a quick breakfast or lunch. And why not for dinner, too? It’s a perfect accompaniment to almost any kind of soup. Here are 10 amazing vegan avocado toast recipes that are so good, you won’t know which to try first!
When did avocado toast become such a thing? By now, Instagram must have hundreds of thousands of photos of it on display. And though it’s been around longer than 2013, that year could have been the tipping point. That’s when Gwyneth Paltrow include a recipe for it in her cookbook, It’s All Good. She admitted how stupid-simple it is, and that it’s hardly a recipe: “It’s the holy trinity of Vegenaise, avocado and salt that makes this like a favorite pair of jeans — so reliable and easy and always just what you want.” Her more recent book, It’s All Easy, offers up three more variations on avocado toast.
Now, more health-oriented eateries than ever feature avocado toast on the menu, even though it’s almost mindlessly easy to make at home. Come to think of it, avocado toast may have already turned the corner from hot trend to modern classic. Here are some of our favorite vegan variations from around the web. more→
If you find yourself in the midst of Key West’s prime tourist area — Duval Street and areas adjacent — it’s plain to see that tourists are looking more for seafood and booze than salads and smoothies. But for health-oriented visitors, this Florida Key with a somewhat naughty reputation is far from a lost cause. Here’s the small and select list of healthy hotspots in Key West. These will also keep you happy and satisfied if you’re looking for vegan options during your visit.
Though healthy hotspots on Key West are few and far between, the selective handful are more figuratively than literally off the beaten path. Not far from the center of all the action, you just need to know where to look. And these natural eateries, groceries, and juice bars are so good that you’ll want to return again and again, whether you’re staying for just a few days or escaping the northern winter for a month or two. more→
There are a number of great upscale vegan restaurants in New York City, but the newest one has a mission that goes beyond creating converts to plant-based eating with sophisticated fare. P.S. Kitchen (246 W. 48th Street in Manhattan), which opened in the summer 2017, offers an exciting plant-based menu in a beautiful bi-level space in the Theater District.
Going beyond what’s on the menu, P.S. Kitchen was created with social justice in mind— all profits are donated to charity. Their mission is to help break the cycle of poverty by connecting resources to vulnerable communities, providing tools necessary for self-sustainability and building meaningful relationships. 100% of the profits after operating costs are donated to charity, both locally and internationally. Charity Partners include The Doe Fund, CEEDS (Cooperative for Economic Empowerment and Development Services), Share Hope, DEFY Ventures and Yunus Social Business. more→
Going on vacation as a vegan is not as simple as booking a flight and a place to stay. You have to consider the typical cuisine of the area and the awareness and understanding of veganism, too. Here are some essential trips on how to enjoy being vegan while traveling with — and among — non-vegans.
For example, it’s pretty easy to find vegan options in big cities like New York or Berlin, but it might be harder to enjoy your eats in places like Hong Kong or Bangkok.
This doesn’t have to be anything to stress over, though, even if you’re traveling with non-vegans. In fact, finding the right options to suit each lifestyle can become an added adventure to enjoy on your trip! Here’s how to go anywhere with anyone without compromising your vegan values. more→
Scones are a great treat to start the day with. Scones are warm, sweet, and satisfying, but unfortunately they are not always vegan. Here is a list of a few karma-friendly vegan scones recipes that you should try.
Tofu scrambles are great for any brunch party. Tofu scrambles are versatile, and they can be customized to any theme, season, or flavor pallet. Once you set the theme of your brunch party, you can very likely find a scramble that will compliment that theme. The best part about making a Tofu scramble for your brunch party is that they are simple to make! Here are a few recipe ideas of tofu scrambles that can help you get started planning your next brunch.