The classic comfort dessert — chocolate brownies — is made with a minimum or fat and sugar in this vegan rendition. As brownies go, these are more cake-like than chewy. This is super easy, so don’t wait for a special occasion to make this!
Curry-flavored chickpeas perched atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous), making for an appealing grain-and-legume combination. Serve with a simply prepared vegetable — hardy greens, broccoli, or cauliflower — and a simple salad. Look for chutney in the international foods aisle of supermarkets or natural foods stores. Adapted from Vegan Express.
Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. This also makes a great portable lunch along with stoneground tortilla chips and some seasonal fruit. Photos by Hannah Kaminsky. more→
This recipe is based on one of my favorite Chinese take-out dishes—spicy eggplant—with a lot less oil than its restaurant counterpart. I’ve devised this lower-fat version as a way to satisfy my craving for it. Add tofu to make it more of a main dish. This can be served over noodles or rice. If you love eggplant, it’s really tasty any way you present it. more→
If anyone you know says that they could never go vegan because they’d miss hamburgers, just serve them these. Not that these are at all meat-like nor aspire to be. These burgers, with high-protein quinoa and lentils, plus flavorful mushrooms and plenty of seasonings, are hearty and satisfying. Serve them with your favorite fixings, or just on their own as a high-protein embellishment for the plate. more→
Using plenty of broccoli makes this easy pizza a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you’d like, making this a super-quick preparation; I’ve provided from-scratch options for sauce and crust (even a gluten-free option!) for when you have more time. more→
There has rarely been a comprehensive collection of vegetarian or vegan recipes, in print or online, that didn’t include at least one recipe for chili. Bean-based chills are warming, hearty, and inexpensive. They’re as welcome for everyday meals as they are for parties and potlucks. They freeze well and are also a great lunchbox option. Here’s a handful of chili varieties to choose from. more→
Lentil chili is deliciously offbeat, especially with the addition of sweet potato. Smoky spices, intended for grilling, are readily available in the spice section of supermarkets, and add a bold but not overly hot flavor to the stew. I like to serve this with fresh greens, steamed or sautéed and a simple slaw-style salad. Stone-ground tortilla chips and some salsa are also welcome! more→