Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a first course, since it’s nice and light. It used to be that asparagus was primarily available in spring (and that’s still when it’s best and less expensive), but now that it’s become more year-round, you can enjoy this soup nearly any time of year. Serve with a crusty whole-grain bread, if you’d like.
There are three great things to do with overripe bananas — one, bake them into breads or muffins; two, freeze them to make banana ice cream or blend into smoothies, and this is the third — bake them. Apply high heat to the very ripe or overripe fruit. Baked bananas become super sweet, with the consistency of pudding. Add some nondairy ice cream and berries, and you’ve got an impressive dessert that takes almost no effort to prepare. more→
Crushed pineapple is the standout ingredient in this pleasing Creole coleslaw recipe. It provides a good balance to spicy or bold dishes. My favorite dishes to serve it with are, appropriately, Vegan Jambalaya and Pasta Jambalaya. more→
Here’s an easy and colorful side dish to accompany Asian noodle or tofu main dishes. This broccoli and baby corn stir-fry especially good with really fresh broccoli from the garden or farm stand. more→
Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn I’m ready to turn on the oven to bake sweet and savory fare, and make soups. Potatoes, Corn, and Green Chile Soup is a perfect transitional soup, making use of fresh corn and tomatoes while at the same time serving as warming and comforting fare. Make a big pot of it and enjoy it for a couple of nights’ worth of dinners with a salad or salad-y wraps. more→
Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. more→
Here’s a beginner’s guide to Asian noodles, which are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry these authentic noodles. Here’s a brief lexicon of the most commonly used varieties. Shown above, Udon Noodle Soup with Crisp Vegetables. more→
Getting tofu to taste great is simple when you have just the right recipes and tips. Here are easy tofu recipes for kids that the whole family will love. And if you’re ready for tofu to become a staple in your repertoire, explore our category Tofu Recipes: Easy and Versatile for lots more ideas.
Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. more→
When my kids were really young, my idea of meal planning during those truly frantic days was to rush into the kitchen at six o-clock, thinking: “Quick! Cook the noodles!” Child-friendly pasta dishes are a great choice when you want dinner in a hurry and need to please adults and children.
Most varieties cook quickly enough to accommodate ravenous hunger, yet allow enough cooking time to prepare a simple sauce and a salad. It’s hard not to love pasta, and wonder of wonders, even kids will eat it — even if you have to leave the sauce you like off their portion and just add a little vegan buttery spread. more→
Inspired by traditional Pennsylvania Dutch shoo-fly pie, molasses and a crumb topping team up in delectably wholesome vegan molasses muffins. Barley malt syrup works just as well as molasses and produces a slightly milder flavor. Since these aren’t overly sweet, they make a great breakfast muffin, and are welcome in the lunchbox as well; delicious with slices of crisp apple. Photos by Hannah Kaminsky. more→
This hearty vegan fresh tomato soup with tortellini or ravioli is filling far served with a fresh corn on the side. It’s a wonderful choice for late summer that are starting to get cool, and is a good way to use up tomatoes that are a bit past the season’s peak. Look for vegan tortellini or ravioli in the freezer section of your natural foods store. Serve with fresh corn on the side. Photos by Hannah Kaminsky. more→