Your own homemade chunky applesauce is the key to this flavorful cake. That way, the cake is just as much (if not more) about the fruit than the batter. It’s a healthy cake to snack on and to add to portable lunches, as well as to serve to fall and winter company. Photos by Evan Atlas. more→
If you’d like some protein in your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so. If you don’t care for soy products, you can substitute baby lima beans or even green peas. Make the dip smooth or chunky, as you prefer. Photos by Evan Atlas. more→
Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas.
Most people come to VegKitchen to grab a recipe or two to make at home, and we try to make it as easy to do just that. Presumably, VegKitchen readers love to cook, while others just plain don’t like to (though they come to the site for tips on living more healthfully). In this same household, I’ve manage to raise kids of both varieties. My son is an excellent cook; my daughter doesn’t own a single pan. She not only can’t be bothered, she also struggles with a poor appetite. more→
Here’s a colorful Southwestern-style salad that’s made even more enticing by serving in its own tortilla bowl. It’s a bit awkward to pick the whole thing up, so it’s best to cut or tear pieces off as you eat it. Double the recipe for more servings; these are substantial main dish-sized portions. Photos by Evan Atlas.
Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn I’m ready to turn on the oven to bake sweet and savory fare, and make soups. Potatoes, Corn, and Green Chile Soup is a perfect transitional soup, making use of fresh corn and tomatoes while at the same time serving as warming and comforting fare. Make a big pot of it and enjoy it for a couple of nights’ worth of dinners with a salad or salad-y wraps. more→
This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat. This makes about 2 cups. Photos by Evan Atlas.
On Saturday, September 5, 2015, Woodstock Farm Animal Sanctuary celebrated its grand reopening in High Falls New York. And what a festive celebration it was! The sanctuary’s beautiful new facilities on 150 (normally peaceful) acres of pasture land and barns are a bucolic dream. As a longtime fan of the sanctuary and its mission, I am beyond delighted that their new home is just 17 minutes (according to Google Maps!) from my own. more→