Kung Pao Tofu is a tasty recipe whose many iterations often require lots of steps and ingredients and sometimes even two different sauces. This version streamlines the process so that it can be on the table in less than half an hour. Serve on its own or over hot cooked rice or noodles. Photos by Evan Atlas. more→
Black Bean Nachos Grandes are great as an appetizer, a light meal, or a simple accompaniment to salads and grain dishes. Use natural stone-ground organic tortilla chips for best results. Delicious served with your favorite salsa and, if you’d like, some guacamole. Photos by Evan Atlas. more→
Fresh green beans are one of my favorite veggies, but they have a frustratingly short season. While they’re on the produce shelves longer than they once were, that doesn’t necessarily mean they’re always good — they can be tough and stringy more often than not, if they don’t come straight from your garden or farm market in midsummer. That’s why whole frozen organic green beans are a staple for me. They’re consistently good in stir-fries or salads. more→
I’ve long been a fan of Real Pickles products, so when I found out they’ve introduced a turmeric- infused sauerkraut, I was eager to try it. Real Pickles, located in Greenfield, MA produces an array of naturally fermented products. Though pickles and relishes are familiar foods, most pickling these days is accomplished with vinegar. This method doesn’t give you the valuable, natural probiotics that naturally fermented foods do — a hallmark of Real Pickles products. more→
This simple recipe is all about the sauce, which absorbs into the tofu to make it remarkably flavorful. Double the recipe if you’re feeding a hungrier group, as this makes 2 to 4 moderate servings. If you’d like, serve this over steamed broccoli. Store-bought vegetable sushi rolls add a “wow” factor to the meal. Recipe adapted from Plant Power. Photos by Hannah Kaminsky.
Smoothies are all the rage these days, and with good reason. They’re a concentrated source of nutrients, and a great way to start the day, if your appetite is sluggish in the morning. They’re also a easy route to getting a few servings of fruit in each day for those who don’t think to do so otherwise. And they provide yet another way to entice kids and teens who are picky eaters. And of course, as an after-work or after work-out pick me up, few things are more refreshing. more→
This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! Start it about 30 minutes before you want to serve it. ,As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. Photos by Evan Atlas. more→
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. more→