Cool romaine lettuce and barbecue-flavored chickpeas (or explore the other plant protein variations following the recipe) combine to create a great flavor and texture combination in this hearty pita sandwich. This pairs well with many simple companions — potatoes or sweet potatoes, fresh corn, a simple quinoa salad, or a light soup. This recipe makes enough to generously fill 4 good-sized pita halves. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas.
Green beans, tempeh, and bell peppers make for a tasty trio, especially when enveloped in a flavorful shiitake-miso gravy. To save time, or when fresh are out of season, use frozen organic baby green beans, available in most any natural foods store and many supermarkets. If available, do use fresh slender green beans, by all means, when they make their rare appearance at your local market. Photos by Evan Atlas.
It doesn’t take a lot to veganize the classic Italian-American recipe for penne alla vodka — simply replace the heavy cream that’s traditionally used in the recipe with nondairy milk or creamer. Most often, recipes for this dish call for canned tomatoes, but this one relies on fresh tomatoes, making it an appealing and easy meal for summer. Serve with a colorful salad and a steamed green veggie — broccoli or green beans are particularly good. Photos by Evan Atlas.
This savory vegan muffin makes good use of summer’s fresh corn and the season’s abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas.
New York City has an amazing range of all-vegan restaurants, plus countless others that are vegan-friendly. The top-rated eateries in this category can carry a pretty hefty price tag, though. At any one of the more upscale vegan establishments, a typical dinner entree can break the $20 mark. Add a beverage, appetizer and/or dessert, and gratuity, and you can easily be looking at $40 to $50 per person.
If you’re visiting the Big Apple on a budget, you might plan for one special vegan meal. But even if you can’t — or won’t — the city offers many options for plant-based meals that won’t break the bank. Here are a few. Make sure to visit the web sites for hours and locations. more→
Collard greens can look pretty intimidating — they range from large to gigantic, and look like they’d take hours to prep and even longer to cook. But this is totally not the case. If you know how to tame them, they’re easily prepped and very quickly cooked. They’re a boon to the plant-based diet, as they’re a fantastic source of calcium (better than kale) and rich in vitamins, minerals, and micronutrients. Forget about the old way of cooking them in a bit pot of boiling water. That way, collards lose color, flavor, and nutrients. Prepping them with this easier, more contemporary technique preserves all that is great about collards. more→
I’m a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn’t quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus — soba noodles made purely of buckwheat are gluten free. If that’s not of concern to you, other long noodles — udon or even whole wheat spaghetti — can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books. more→