Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It’s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. more→
Sweet potatoes are vegetable heaven! If you do absolutely nothing other than bake or microwave them, they’re still as delicious as all heck. Not to diss regular potatoes, but sweet potatoes have them beat in nutrients, especially in vitamin A and C.
Though sweet potatoes are super tasty in their own right, stuffing them with other tasty ingredients takes them to a whole new level. You haven’t really had the ultimate sweet potato experience until you’ve had one that’s been stuffed with tasty fillings. more→
One of the things that keeps me motivated to eat salad during cooler months is to include something hot — both in terms of actual heat and spice. This layered taco salad, a cousin to loaded nachos, couldn’t be easier to make. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. Photos by Evan Atlas. more→
The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing. And if you’re lightening up post-winter holidays, the classic combo of lettuce, tomatoes, and (vegan) bacon minus the bread will hit the spot without feeling heavy. Use your favorite kind of store-bought tempeh bacon, or try Dreena Burton’s fabulous Baconut, a homemade bacon substitute made with coconut flakes. more→
Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It’s a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat. Before serving, borrow your host’s oven, set at 350º F. to warm the dish up for 15 to 20 minutes; or microwave on High for 5 minutes to reheat. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for a can’s worth of chickpeas, if nothing else being baked! Oven roasting chickpeas can also dry them out, occasionally even making them explode. I’ve had better luck with skillet toasting, which yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts. These disappear quickly, so if you’re serving a larger or hungrier crowd, double the recipe and use a larger skillet. They make a tasty salad topping, too.
If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas. more→
Thanksgiving has become the holiday that many vegans look forward to all year — there are so many great options to make and to share. But what with life’s unexpected twists, we’re here to help out if there’s an unexpected glitch in your plans — you, your partner, or your kids get sick; your flight gets cancelled; a snowstorm makes traveling hazardous. Or, at the very last minute, you’ve decided you just want to keep things quiet and intimate, rather than tussling with your rowdy relatives, especially in the current political climate
Whatever the reason, if you’re on the verge of opting out but just don’t want to feel left out, we at VegKitchen have designed this super-easy season-friendly menu that you can throw together at the last minute. There are no recipes to follow. If you want to get a little fancier, you’re free to explore our wide range of Thanksgiving recipes; and if you have more time and inclination, add our Easy Vegan Pumpkin Pie or just pick up some dessert.