Twice-baked potatoes (also known as stuffed potatoes) seem like they’d be an easy thing to prepare for quick meals. They look so enticing, and have “comfort food” written all over them. But if you’re preparing them for several people, the process can be a bit tedious. Let’s say you start with 4 or 6 big potatoes. You have to neatly scoop out 8 to 12 halves, leaving not too thin or thick a shell. Then, you need to mash and combine the scooped-out flesh with other prepped and cooked ingredients.
The resulting mixture must then be stuffed neatly back into the potato shells (with the hope that you didn’t add in too many or too few additional ingredients). And finally, it all needs to be heated up in some way, hence, “twice baked.” more→
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. more→
There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. more→
Here’s a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce. This dish also has some serious plant-based “beefiness” courtesy of seitan. Serve with plenty of green vegetables (like broccoli, greens, or green beans) and a simple salad for an any-night-of-the-week meal, or even as a company dish. Recipe 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.
There are lots of great vegan cookbooks out there these days, most beautiful, well-written, and sumptuously photographed. But very often, the recipes are complex — not necessarily difficult, but certainly taking more time than most people have on weeknights, and with ingredient lists that can be intimidating to would-be vegans — or even very busy vegans. In her latest book, Laura Theodore (aka The Jazzy Vegetarian) has created an antidote to this trend. Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet is all about simplicity in the kitchen, while maintaining that sense of fun and elegance that defines Laura’s edible creations. more→
For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing. Use a sturdy, chewy bread such as sourdough, rather than something soft, even if it’s whole grain. Photos by Evan Atlas. more→
“Easy as pie” surely does fit this 6-ingredient vegan pie — a luscious combination of apples and cranberries, perfect for fall. If you love the tart burst of healthy fresh cranberries, you’re sure to love this pie. Photos by Evan Atlas. more→
Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. 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. more→