Jordan St. Clair-Jackson

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.

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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→

BBQ Hawaiian Tofu Bowl

Hawaiian Tofu Bowl from the Simply Vegan Cookbook

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.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

  • 1 large red onion, cut into ¼-inch slices
  • 1 red bell pepper, seeded and cut into ¼-inch slices
  • 1 tablespoon plus 1 teaspoon olive oil, plus more as needed, divided
  • 14-ounce block extra-firm tofu, drained and cut into 1-inch cubes
  • 20-ounce can sliced pineapple, drained, or 1 pineapple, peeled, cored, and cut into ¼-inch slices
  • 1 cup BBQ Sauce or store-bought barbecue sauce
  • 5-ounce package baby spinach
  • 1 cup cooked quinoa
  • Chopped fresh cilantro, for garnish (optional)

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.

Hawaiian Tofu Bowl by Dustin Harder

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How to Enjoy Being Vegan While Traveling with Non-Vegans

Cropped image of assorted salads in a buffet

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→

How to Grow Fresh Vegetables With Hydroponics All Year Round

Colorful bell peppers

Have you ever thought about starting an indoor garden? Home gardening brings great joy to growers. It also helps people save money, and produces fresh vegetables for a plant-strong diet. What’s more, it lets gardeners control how plants are grown —that is, organically and without pesticides — making it safer and healthier. Let’s take a look at this introduction to how to grow fresh vegetables with hydroponics so that they’re available and fresh all year round!

Some people assume that an indoor garden needs a large space, soil, irrigation system, and sunlight. It’s not that hard. There are some great solutions to growing food at home; hydroponic gardening is among the most efficient of them. more→

5 Great Ways to Cleanse After Eating Too Much

pineapple, apple, and leafy greens smoothies

We’ve all been there— the sluggishness, lethargy and general blah feeling that comes after holiday meals or simply celebrating much too heartily with food and drink. The good news is that these 5 great ways to cleanse your body after an evening (or days, as the holiday spirit sets in) of overindulgence are easy as well as tasty! Even if your indulgence consisted of not-bad-for-you foods, sometimes it’s the sheer quantity of food and drink that can do us in. more→

Tasty and Easy Chickpea Flour Recipes and Tips

Vegan "Egg" foo yong

Chickpea flour is a great alternative to grain flours, though it doesn’t “behave” like grain in the usual sense. It doesn’t rise and become fluffy like wheat flour, for example, but it’s wonderful for making pancakes, crepes, and vegan frittatas. Here’s a quick guide, followed by tasty and easy chickpea flour recipes for you to enjoy.

Going beyond its traditional use in Indian cuisines, chickpea flour is now readily available in natural foods stores and well-stocked supermarkets. It’s sold either in bulk or packaged. One widely available brand is  Bob’s Red Mill. Either way you buy it, keep it in a tightly lidded jar or container in a cool, dry place. Truth be told, I like to refrigerate it, as it stays fresh longer and doesn’t run as much risk to go rancid. more→

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