Nava

Stocks and Broths for Vegan Soups

Shiitake Mushroom and Bok Choy Soup

Adapted from Vegan Soups and Hearty Stews for All Seasons. Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. more→

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Sweet Potato Chocolate Chip Cake

Vegan sweet potato chocolate cake

Just as the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible, so are the flavors of sweet potato and chocolate. This moist cake will surprise your taste buds, and once you’ve got your pureed sweet potato, it’s super easy to make.

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Spinach or Arugula Scrambled Tofu 

Tofu and spinach scramble

Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→

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6 Filling and Flavorful Brown Rice Recipes

Rice and noodle pilaf recipe

This Rice and Noodle Pilaf makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple dinner menu.
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Transform Your Kitchen, Plate, and Life with Plant Power!

Sweet and sour stir-fried vegetables with tempeh and pineapple

Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes celebrates the bounty of natural foods and teaches everyone—from committed vegans to those who just want more plants in their diet—how to implement a plant-based approach to their lives—easily, practically, and joyfully, every day. Available wherever books are sold, as well as online and in electronic format at: more→

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Italian-Style Braised Chard with Tomatoes

Italian-Style Braised Chard with Tomatoes

Since chard is so beloved in Italy and other parts of the Mediterranean, it’s only fitting to combine it with tomatoes, basil, and other flavorings typical of the region’s cuisines. Substitute other greens in this dish, or combine a couple of varieties — kale, collards, escarole, broccoli rabe all would work well with this treatment. Recipe from Wild About Greens.

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Skillet Spiced Chickpeas

Skillet roasted spiced chickpeas

Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for 1 1/2 cups of chickpeas, if nothing else being baked! I also find that oven roasting chickpeas can dry them out, and occasionally even make them explode. I’ve had better luck with skillet roasting, which gives me good flavor and texture every time. These are good eaten out of hand as a snack, in place of far more caloric nuts, make a tasty salad topping, as well. more→

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5 Great Raw Kale Salads

Southwestern kale salad recipe

Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, this Southwestern-Flavored Kale Salad makes a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. 

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