Nava

Quick Cinnamon-Raisin Bread

Cinnamon-Raisin Quick Bread

This cinnamon-scented raisin quick bread will make any kitchen feel cozy. Using no eggs or dairy, this moist bread is perfect for breakfast or with coffee or tea. After the first day or so, the sliced bread is good toasted. Serve with jam, vegan buttery spread — or just plain. Photos by Evan Atlas. more→

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Indonesian-Style Vegetable Platter with Peanut Sauce

Indonesian-Inspired composed salad with peanut sauce

This composed platter is inspired by the Indonesian dish gado-gado. Translated literally as “mix-mix” that’s just what this dish is — a mélange of raw and cooked vegetables, arranged in separate mounds and served with a rich peanut-coconut dressing. Characteristic ingredients include cooked potatoes and green beans; mung bean sprouts, green cabbage and cauliflower. With tempeh (or sometimes tofu) as the usual protein on the platter, this is meant to be a one-dish meal, and not the kind of salad that’s served on the side. Though entirely optional, plain cooked rice is often served with gado-gado. If you do so, an aromatic brown Basmati is very nice. more→

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Natural Antibiotics, Foods to Heal Yourself

(Infographic) Natural Antibiotics, Foods to Heal Yourself

Contributed by Evoke. 
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10 Tips for Going Vegan in “Veganuary”

Quinoa burger with sautéed potatoes

What better time of year to make the switch to vegan than in January? That’s how the Veganuary movement got its name. Explore this fantastic organization for resources, recipes, and community, to help you  transition to a plant-based diet.

From the founders:  “There are so many reasons people decide to try vegan. For most, a love of animals is the catalyst. Some people want to feel better about themselves and the impact they make on the world. Others would like to set themselves a challenge, and many combine Veganuary with their ‘New Year’s Resolutions’ and see trying vegan as the healthiest start to the year. Whatever your reason, we’re here to support you. more→

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Weekly Plant-Based Dinner Plan, Dec. 28, 2015 – Jan. 1, 2016

Spicy Asian Peanut Ginger Noodles

pChristmas and Hanukkah 2015 are now over (unless you follow the 12 days rule) and most of us are officially full. So this is a good week to eat lighter, easier, and decidedly non-holiday type foods —that is, until Thursday’s New Year’s Eve celebration, followed by New Year’s Day brunches and other such gatherings. Ah, well, we’ll start fresh next week … Meanwhile, let’s start this post-holiday Monday with Spicy Asian Peanut-Ginger Noodles, above. It’s quick, easy, flexible (use any veggies you have in the fridge) and easily completed with a simple tofu dish and salad. more→

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Peanut Rice and Tofu

Peanut Rice and Tofu

Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas. more→

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How to Cut a Butternut Squash Without Losing Your Mind

Coconut butternut squash soup

Don’t you love recipes that say “peel and dice a butternut squash”? With what—an axe? Partially baking makes cutting and peeling a butternut squash so much easier. Just follow the easy steps below. more→

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Crunchy Granola Muffins

Crunchy Granola Muffins

It’s back to the 1960s with these hearty (but not heavy) granola muffins! Use your favorite homemade or bulk-purchased granola. If you want to do the from-scratch route, try our Classic Crunchy Granola — a perfect fit! These make a nice breakfast, on-the-go snack, and are fabulous with a cup of coffee or tea on a cold day. Photos by Evan Atlas.
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