Kale has been the rock star of the greens world for a while now, and while it is a good thing, eating a lot of it can grow old pretty quickly. Sure, there’s spinach and arugula, both versatile and tasty; and bok choy has become a staple on supermarket shelves. But to stay motivated to make greens a staple in your daily fare, using a variety is a good plan. Here are 5 leafy greens that are often overlooked and underused, and some ways to enjoy them. Adapted from Wild About Greens. more→
This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It’s an excellent way to use up big bunches of chard when it’s in peak season. You can use any variety of chard — green, Swiss, rainbow — our favorite is the latter. You can substitute other greens in whole or in part, too — kale, collards, spinach, mustard greens, etc. Try this side with tortilla dishes that don’t themselves contain beans, like vegan quesadillas. more→
The synergy between hearty BBQ tempeh croutons and crisp salad veggies dressed in creamy vegan ranch dressing is most appealing. First presented as one of our Vegan Dinner Hacks, paired with sweet potato fries, this is a more formal recipe. But not so formal that you have to follow this recipe precisely — far from it. The barbecue-flavored tempeh croutons make any salad hearty and satisfying; you can vary the kinds of salad veggies here as you’d like. more→
When people go plant-based, it can be challenging to put together an entire meal; we often get the question: what goes with what? That’s why we offer easy vegan meal plans for every mood and season. These menus are designed to help you create healthy dinners all year round. Of course, they’re flexible; you can swap in a different companion dish, or just have the main dish on its own or with a simple salad. Some of these menus have dessert suggestions, some don’t; fresh fruit is always a welcome way to end a healthy meal on a refreshing note. more→
“Ugly produce” — that is, recovered fruits and vegetables deemed too imperfect enough for market — could be a key to fighting hunger. Especially now that organizations like Hungry Harvest are taking this intransigent yet solvable problem into their hands.
Did you know that 6 billion pounds of produce goes to waste each year in the U.S. alone? At the same time, about fifteen percent of the population goes hungry each day. Millions of the food insecure are children. Inefficient food systems, income inequality, and “food deserts” where fresh food is unavailable are all part of the problem. But rescuing perfectly edible produce that would otherwise be dumped in landfills can be part of a beautifully logical solution. more→
Sweet-and-sour soba noodles embellished with with asparagus and fresh tomatoes makes a lovely spring or early summer dinner dish. Serve with a simple tofu dish such as Sweet and Savory Sautéd Tofu, and a platter of raw veggies. Photos by Hannah Kaminsky. more→
Have you discovered banana ice cream? If not, it’s high time you did! Vegan frozen banana strawberry ice cream is made entirely with fruit — no dairy, no added sugar. Enjoy like soft serve or in scoops — a guilt-free treat for kids of all ages! For this, you don’t need an ice cream machine; it’s best made in a food processor rather than a blender. Photos top and bottom by Hannah Kaminsky.
This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes — an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. more→
Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to fill vegan fajitas! more→
Heading into the summer months, its useful and fun to have an easy vegan picnic menu at hand. Here are a few savory, sturdy dishes that can be packed into a cooler. To round out the plan, add some seasonal fruits and refreshing beverages. Sure, the food is great and tastes even better when enjoyed in the fresh air, but a great part of the fun of going on picnics is choosing a lovely outdoor venue.
A hike at a nature preserve is sure to whet the appetite. For families with young children, an ideal spot for a casual picnic with little ones is a community park. To get off the beaten path, try local historic sites. A perfect spot adds much to the enjoyment of a picnic; the experience is transformed from merely eating lunch outdoors to a refreshing lift for the spirit and all the senses. more→
Tofu and potato hash browns is a simple, comforting skillet dish that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. more→
This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient more→