Nava

Miyoko’s Creamery cultured nut products – a review

Sundried Tomato Garlic from Miyoko's Creamery

Recently I was the very lucky recipient of an array of Miyoko’s Creamery cultured nut products —aka vegan cheeses — from the newly launched Miyoko’s Kitchen. * Miyoko’s Kitchen has generously offered VegKitchen readers $5.00 off all online orders. Use the discount code: VEGKITCHEN. Valid until 12/31/14, aka, through the end of this year. Shown above, Sundried Tomato Garlic. more→

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Easy Vegan Bean Burritos

basic vegan bean burritos recipe

Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Photos by Hannah Kaminsky. more→

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Green Noodles

Green noodles with broccoli and green pea sauce

This easy pasta dish with a very green sauce (made of pureed green peas and broccoli) is great for kids who don’t mind a bit of green on their plate. Simple and tasty, you don’t have to be a kid to enjoy it! Photos by Lori Maffei. more→

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6 Tasty Recipes for Brussels Sprouts

Brussels sprouts with chard

In Chard with Brussels Sprouts and Red Peppers, halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available. more→

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Wild Rice Salad with Corn and Black-Eyed Peas

Wild Rice Salad with corn and black-eyed peas

This hearty wild rice salad, embellished with corn, black-eyed peas, veggies, and herbs, is an invigorating melange of flavors, textures and colors. It’s an attractive dish to serve at room temperature, any time of year, at buffets, potlucks, and holiday gatherings. Photos by Evan Atlas. more→

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Vegan Green Bean Casserole

Vegan Green Bean Casserole

Green bean casserole is a winter holiday favorite, especially for Thanksgiving. Here’s an updated, veganized, and healthy version of this comfort food favorite. The original, vintage version uses canned cream of mushroom and (gasp!) canned fried onions; this one gets its creaminess from pureed white beans or silken tofu. Sautéed onions, crisped up with a lightly floured coating, make a yummy topping along with breadcrumbs.  more→

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Barley with Mushrooms and Browned Onions

Barley with mushrooms and onions

Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. more→

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Tofurky Vegetarian Roast Turns Twenty!

Tofurky vegetarian roast review

For many vegans and vegetarians, Thanksgiving is the Mother of All Holidays. It used to mean being relegated to side dishes, but over the last couple of decades, the holiday has blossomed into an occasion for full culinary celebration among the plant-based crowd. Thanksgiving’s original intent was as a feast of gratitude for the abundance or the fall harvest. The bounty of squashes, pumpkins, sweet potatoes, apples, pears, cranberries, nuts, greens, and other veggies typical to this holiday’s theme give vegans and vegetarians the ability to enjoy a full-scale feast.  more→

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