Most parents know the challenges of getting kids to eat healthy foods. Children are bombarded with advertising and media messages for foods that are filed with sugar, fat, and iffy ingredients. Even if a child makes their own choice to go vegetarian and vegan, that’s no guarantee that they won’t be finicky. Here are 10 tips to help kids make healthy food choices; these can also apply to picky eaters of the teen and adult variety, too! more→
What the Health is the groundbreaking follow-up film from the Kip Anderson and Keegan Kuhn, creators of the award-winning documentary Cowspiracy. The film follows intrepid filmmaker Kip as he uncovers the secret to preventing and even reversing chronic diseases – and investigates why the nation’s leading health organizations don’t want us to know about it.
With heart disease and cancer the leading causes of death in America, and diabetes at an all-time high, the film reveals possibly the largest health cover-up of our time. With the help of medical doctors, researchers, and consumer advocates, What the Health exposes the collusion and corruption in government and big business that is costing us trillions of healthcare dollars, and keeping us sick. more→
If you’d like to make your own tempeh “bacon” to use in TLT wraps or as a side for tofu scrambles and such, here’s an easy and tasty way to do it. Prepared products like Fakin’ Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. You’ll need just a few ingredients to make tempeh — and lots of other things — taste like bacon. Tempeh bacon, lettuce, and tomato wraps are perfect for a portable lunch or a light dinner.
You’ll find liquid smoke and barbecue seasoning in the spice section of well-stocked supermarket. There’s often a section of barbecue seasonings. Check labels carefully; they’re not all vegan! more→
This vegan menu features Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh. This stir-fry features high-protein seitan or tempeh with colorful vegetables and pineapple It has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. It’s especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. more→
Spinach potato curry is a classic combination in Indian cuisine. There’s Saag Aloo, as well as Aloo Palak. Neither are particularly difficult to make, but involve numerous ingredients — mostly, the numerous spices that add up to those amazing flavors.
If your spice rack is underwhelming, or if you don’t have the stamina to measure, toast, and grind the requisite spices, then do what we do here at Vegan Food Hacks — use readymade Indian simmer sauces to create amazing approximations of favorite curry flavors. For this dinner, we’ve also upped the nutritional ante with baby “power greens,” though it will be just as good with baby spinach. more→
Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:
1 Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. more→
You might laugh out loud when you see how little effort it takes to make these easy vegan meatballs. You might also ask, if we’re already hacking vegan food, why not just buy ready-made vegan meatballs? Good question. Many, if not most brands have as their first ingredient textured soy protein (TSP or alternatively TVP), which isn’t the healthiest of vegan ingredients. And while it wouldn’t hurt to have TSP on occasion for a meaty meatless experience, some of us would just rather not. more→
This vegan “egg” foo yong recipe is an excellent replica of the popular Chinese dish. This version, is made with chickpea flour, sometimes packaged as garbanzo bean flour and various other names you’ll see in the note following the recipe. It’s very easy to make, and excellent served with stir-fries and rice dishes. This makes 4 pancakes; 2 larger or 4 smaller servings. All photos by Hannah Kaminsky. more→
Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it’s on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. more→
A few months ago, we asked VegKitchen readers to cast their vote for author, animal advocate, educator, and all-around amazing woman Victoria Moran in PETA’s annual Sexiest Vegan Over 50 contest. And what do you know (but no surprise to us), she won! To find out more about her latest venture and adventures since, we sat down for this virtual interview with Victoria.
VegKitchen: You’ve accomplished so much within and outside of the vegan realm, with your many published books, the Vegan Academy, and your latest feat of having been named PETA’s Sexiest Vegan over 50 in the female category. How has having this title benefited your other endeavors, and what do you hope to accomplish with this platform? more→
When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. more→
Pureed butternut squash soup is so comforting. But unless you’ve got time to spare, making it from scratch is a bit of a project. A good one, mind you, but not one that most people would embark on when they walk in the door from a long day of work. To make this nearly-instant butternut squash soup with spinach and peas, we use the soup base that comes in 32-ounce containers — Imagine and Pacific brands are equally good. more→