Nava

Alphabet Soup

Alphabet Soup

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→

image_pdfimage_print

Quinoa and Red Lentil Burgers

Quinoa and red lentil burger

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→

image_pdfimage_print

8 Fun and Healthy After-School Snacks

Easy vegan hot bean dip

Kids often come home hungry after school. Give them a boost of nutrition and energy with these homemade snacks. They’re not much work, and are filled with flavor and nutrition. These choices range from savory to sweet, so try them all! Easiest Hot Bean Dip (above) is so simple it barely qualifies as a recipe. But it’s so tasty that it hardly matters. Serve with plenty of good-quality natural tortilla chips. more→

image_pdfimage_print

Blueberry-Oat Pancakes

Vegan Blueberry-Oat Pancakes

This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture. Photos by Evan Atlas. more→

image_pdfimage_print

Kale, Romaine, and Apple Salad with Sesame-Avocado Dressing

Kale, Romaine, and Apple Salad

Here’s a fresh and crunchy kale salad with a double dose of sesame (tahini and seeds). Did you know that sesame seeds are a good source of calcium? This salad goes with just about any kind of meal — bean and grain dishes, stews, chilies, veggie burgers. Photos by Evan Atlas. more→

image_pdfimage_print

Hummus and Veggie Lavash Wraps

Lavash Hummus Veggie Wrap

Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas. more→

image_pdfimage_print

How to Cook and Embellish Grits

Grits and Greens

Grits, or hominy grits, are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, do try them! Please seek out stone-ground grits, which are much more flavorful than the stripped-down quick-cooking grits sold in supermarkets. They make a soft bed of (naturally gluten-free) grain for bean and vegetable dishes. or even as a pleasant side dish. Grits can also play a starring role in simple preparations, rather than just being used as a bed of grain.  more→

image_pdfimage_print

Sesame Stir-Fried Green Beans

Sesame Stir-Fried Green beans

Since the season for really good fresh green beans is quite short, you can make this any other time of year using frozen organic whole green beans. Either way, this tasty and simple side dish is addictive! it’s great with tofu, seitan, or noodle dishes. Try this with Stewed Tofu with Corn and Tomatoes. Photos by Evan Atlas. more→

image_pdfimage_print