Jordan St. Clair-Jackson

Sweet Cocoa Avocado Toast

Cocoa Avocado Toast

In January of 2018 there were near-riots in France as a grocery chain knocked down the price of Nutella, the popular chocolate-hazelnut that’s gathering a following here in the U.S. But is it really worthy of that kind of devotion? After all, the first two ingredients are sugar and palm oil — not ideal fuels to start the day. This sweet cocoa avocado toast has got it all — protein, good fats, whole-grain carbs, and the potassium boost of banana.

While avocado may have seen its day as a trend, it still has plenty of devotees (yours truly included), and has become a fixture on countless breakfast and lunch menus everywhere. After the recent “Nutella riots” as they were dubbed by the press, I merged the concepts of avocado toast and Nutella into one super-simple spread. Using only a handful of real food ingredients, this “Not-ella” spread is oil- and dairy free and sublime. It’s an easy, filling breakfast and a good after-school treat. more→

Gloria and Adam’s Prize-Winning Vegan Mac & Cheese Collard Green Bake

Mac and cheese casserole with collard greens

Mac and cheese casserole with collard greens

My name is Gloria Clay, and I won Vegan Outreach Mac Down Competition in Columbia SC. I was the only person who isn’t chef or an owner of a food truck or restaurant. I’ve never gone to culinary school, so I was surprised and thrilled to win the competition with my original Vegan Mac and Cheese Casserole with a healthy dose of collard greens, and topped with tempeh bacon.

I entered the competition to bring awareness to cruelty free eating and to let people know that they can still enjoy their favorite comfort foods without the use of animal products. more→

Vegan American Cheese Slices

Vegan American Cheese Slices from Vegan Cheese by Jules Aron

The same classic American cheese taste you grew up with: mild, firm, and satisfying. These creamy golden-hued vegan American cheese slices are perfect sliced on sandwiches and crackers. Recipe and photo from Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron, ©2017 by Countryman Press, reprinted by permission. more→

12 Easy and Fun Vegan Super Bowl Snacks

Mushroom and bell pepper vegan quesadillas

Here are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili.  more→

Tofu and Green Beans Teriyaki Dinner

Tofu and green beans teriyaki dinner

If you’d like to complete our Practically Effortless Tofu and Green Beans Teriyaki as a full vegan teriyaki dinner, here’s a fun way to do so with hardly any more work. Add store-bought veggie sushi and a few raw veggies and you’ve got a crave-worthy meal. When my partner is out of town and I’m dining solo, I daresay that this is one of my favorite vegan dinner hacks!

About that sushi — you didn’t think I expected make veggie sushi rolls from scratch, did you? Making rolls at home is a time-sucking food project, not to mention messy. It’s not called sticky rice for nothing, and we’re not messing around when we call these dinners “hacks.” more→

Kasha (Buckwheat Groats) with Mushrooms

Kasha (buckwheat groats)

Kasha, or toasty brown buckwheat groats, is a grain that’s popular in Eastern European cuisines. It’s one of a kind of food that you feel strongly about one way or another, as their flavor and aroma are strong and distinct. If you’re a kasha fan, you’ll enjoy this simple dish. Kasha is highly compatible with onions and mushrooms, which are in abundance here.


5 Ways to Use Leftover Chili

Cincinnati Chili Mac recipe

Making a big pot of chili is a great thing to do when the weather is cool or rainy. Most recipes make a heaping helping, so if you’ve had it for two nights running (and don’t want to freeze it), here are 5 ways to make leftover chili more enticing!  more→

10 Warming & Easy Vegan Soups in 20 Minutes or Less

Udon noodle soup with crisp vegetables

Nothing satisfies like a comforting bowl of soup when you come home feeling tired and chilled, or need a remedy for a cold. But lots of chopping and long wait times for simmering don’t have to be part of the equation. Here are 10 warming and super easy vegan soups that combine fresh veggies and shortcuts that result in a good-sized portions. It’s no accident that more than half of these aree Asian-style soups, which as a matter of course require little cooking. But they’ll all have you saying “Soup’s on” in 20 minutes or less! more→

20-Minute Asian Vegetable Noodle Soup

20-minute asian vegetable noodle soup

When it’s cold and damp outside, or when you’re sick with cold or flu, there’s nothing like a piping hot bowl of Asian vegetable noodle soup. Perhaps you’re tempted to send your significant other to pick up some soup from the local Chinese eatery, as we used to do on such occasions. It was usually something called Bean Curd Vegetable Soup. The veggies were never very vivid or interesting, but still, it provided instant comfort.

This fresh homemade version is ready literally in the time it takes to heat up. Not only do the ingredients take almost no time to cook, they’re best if not overcooked. more→

6 Delicious Main-Dish Eggplant Recipes

Creole stuffed eggplant

If you’re an eggplant fan, you’ll enjoy these 6 delicious ways to use eggplant in main dishes. Whether you’re vegan or just looking for more veggie-oriented meals, you’ll love these! Creole Stuffed Eggplant (above) was inspired by recipes in old Creole cookbooks. It’s filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs — parsley, basil, and thyme. It’s a heavenly dish for eggplant fans!  more→

Fresh from the Vegan Slow-Cooker

Fresh from the Vegan Slow Cooker by Robin Robertson200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes

Fresh from the Vegan Slow-Cooker provides practical guidance on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device.

She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking.

Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too.

Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.

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Sample recipe from Fresh from the Vegan Slow Cooker on VegKitchen:

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Crazy Spicy Spanish Omelet (Vegan)

Crazy Spicy Spanish Omelet from Main Street Vegan Academy Cookbook

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→


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