Nava

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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Sesame-Ginger Tofu and Broccoli Stir-Fry

Sesame-ginger tofu and broccoli

This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too.  more→

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Coconut Cauliflower Curry with Mustard Greens and Spinach

Coconut cauliflower curry recipe

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. more→

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Smoky Sunflower Bean Burgers or Sliders

Vegan bean burgers or sliders

An easy bean burger with a little crunch from sunflower seeds and a subtle smoky flavor, these work well with pink, pinto, or red beans. Make some potato oven fries or sweet potato oven fries at the same time, and serve with your favorite condiments in pita bread or on whole grain buns.  more→

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Mushroom and Bell Pepper Vegan Quesadillas

Mushroom and bell pepper vegan quesadillas

These simple, light vegan mushroom and bell pepper quesadillas are good served with a hearty grain pilaf or a bean dish. They also make a nice accompaniment to a well-seasoned chili. Photos by Evan Atlas.

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