Juices vs. Smoothies: Which is best?

pineapple, apple, and leafy greens smoothies

Which gives you more benefits, smoothies or juices? Smoothies are easy to make, with the whole leaf and accompanying fruit or fruit being used, resulting in a beverage that’s filled with fiber. On the other hand, the essence of a lot more greens and fruits can go into one serving of juice, making it a more potent source of all the nutrients and enzymes present in the produce that’s used. Let’s take a look at the benefits of juicing vs. making smoothies. more→


Chickpea Chopped Salad

chickpea chopped salad wraps

Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.



Easy Vegan Appetizers

Easy Vegan Appetizers e-bookFinger Foods, Warm Hors D’Oeuvre, Dips,
and Spreads 
for Everyday or Special Occasions

by Jordan St. Clair-Jackson
From the Best of series

Available now as a Kindle edition on

Vegan and vegetarian cookbooks rarely present many appetizer recipes. On the other hand, the rare ones that do focus on the subject offer up recipes that are way too complicated. Who needs an appetizer that takes longer to make than an entire meal? That takes a lot of the fun out of it.

In this concise collection, presents a wide array of delicious vegan appetizers that we hope you’ll find useful and appealing — as well as easy. Each of the 30 delicious recipes in this book is accompanied by a photo. Warm and cool vegan appetizers, finger foods, dips, spreads, and salsas are here for your plant-based pleasure. Best of all, these tasty bites can be enjoyed guilt-free, since they’re not loaded with fat and white starches. Some are mainly based on healthy vegetables! Here’s just some of what’s in this book:

Warm appetizers: Tortilla Pizzas, Rosemary Roasted Mushrooms, Scallion Pancakes, Tempeh Fries, Spicy and Garlicky Green Beans, Hoisin-Glazed Eggplant

Cool bites and crunchy snacks: Skillet Spiced Chickpeas, Smoky Vegan Cheddar Cheez, Deviled Tomatoes, Olive Bar Medley with Tofu “Feta”

Dips, Spreads, and Salsas: Avocado-Tahini Dip or Spread, Olive and Sun-Dried Tomato Tapenade, Easiest Hot Bean Dip, Tomato-Mango Salsa

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


Creamy Pasta and Butternut Squash Casserole

butternut squash and pasta casserole

This simple and comforting vegan casserole will remind you of macaroni and cheese. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off. To make this, pre-bake the butternut squash until the wide part with the seeds can be easily pierced, and the narrow part can be pierced with some resistance. For some tips, see How to Cut a Butternut Squash Without Losing Your Mind. Photos by Evan Atlas. more→


Polenta, Vegan Sausage, and Mushroom Stuffing

polenta and vegan sausage stuffing

Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it’s great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→


Weekly Plant-Based Dinner Plan, October 10 – 14, 2016

Classic veggie chili and cornbread

The best antidote for shorter days and cooler nights is comfort food! These hearty fall meals will make you glad that fall has arrived. Above, Classic Veggie Chili with Lots of Variations isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad. Leftovers make a great next day portable lunch, and can be frozen in single-serving portions for later use. more→


Easy Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

Who doesn’t love a classic peanut butter cookie? It’s even better when you make them vegan. The original recipe contains egg and lots of sugar, but those are easy swaps to make. First, replace the egg with applesauce, which in turn gives the cookie the extra sweetness needed to cut the sugar in half.

We’ve been enjoying using einkorn flour for baking — it makes baked goods really tender and naturally lower in gluten, but these cookies are great made with spelt or whole wheat pastry flour. Make sure your peanut butter isn’t too dense so it’s easy to blend with the other ingredients. This Makes about 30 cookies. Cut the recipe in half for a smaller batch. Photos by Evan Atlas. more→


Weekly Plant-Based Dinner Plan, September 26 – 30, 2016

Pasta with hearty spinach and lentil sauce

In the northeast U.S., where I live, fall arrived on the calendar, and just like that, the long and overly hot summer was a thing of the past. Crisp days and cool nights couldn’t have arrived a moment too soon. But, recognizing that other parts of the country and world are still under a blanket of heat, we offer a week’s worth of transitional dishes that will make everyone happy. They’re warming yet light, easy on your schedule and budget. No thick soups and stews yet — but they too are around the corner. Pasta with Hearty Lentil and Spinach Sauce, above, is seasonal and substantial, and might just become your go-to plant-powered pasta dish. Leftovers are great for a Thermos lunch the next day. Complete the meal with crusty bread and a simple salad. more→