Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
Baby bok choy is at its best in the spring when plump and fresh. Here’s a super-quick way to prepare it, showing it off in all its glory, both flavor-wise and visually. This is not so much a recipe as an idea, but what a fun idea it is. Adapted from Wild About Greens by Nava Atlas; photos by Susan Voisin.
Here’s a vegan take on the classic French onion soup, topped with crisp bread and melted nondairy cheese. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup. It’s also a good remedy for a cold — all those onions and garlic will do you good! This recipe skips the rather unnecessary step of baking the soup with the bread in it — as really, it’s only the bread and cheese that need to be baked. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→
Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
This spicy, nutty dish of noodles and vegetables dressed in peanut sauce and topped with tempeh croutons is a fusion of Indonesian and Thai-influences. It’s good served warm or at room temperature. This dish really has it all, so you can finish the meal with a simple soup or a complementary salad like Asian-Flavored Coleslaw. Photos by Hannah Kaminsky. more→
This simple preparation is typical of a sunomono, any of a variety of vinegary cold dishes served as part of Japanese meals. A sunomono ranges from quite vinegary and salty to mildly vinegared with a hint of sweetness. For this refreshing rendition, we’ll explore the latter. This is traditionally made with Japanese cucumber, or kyuri, but since these aren’t readily available in western markets, firm English cucumbers make a good substitute. more→
A friend from Shanghai described this to me as a typical dish that comes as close the definition of salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive “cold mix.” This veganized version features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal. more→
Though you won’t find this on domestic restaurant menus as often as you would traditional green papaya salad, the basic ingredients for this southern Thai composed salad are more readily available to the home cook. Central to this gorgeous composition is a mound of rice, which is surrounded by a variety of veggies plus one fruit — usually pineapple or green apple. A feast of flavors, textures and colors, what really pulls it together is the toasted coconut. more→