Nut butters are more than just delicious. Studies show that consuming nuts regularly may reduce your risk of cardiovascular disease and protect against certain cancers, type 2 diabetes, and other chronic diseases. Despite the fact that nuts and seeds contain a higher fat and calorie content, research indicates that consuming nuts does not lead to weight gain.
Including about an ounce of nuts and seeds in your diet per day can have significant health benefits, especially when the serving of nuts replaces the calories from elsewhere in the meal, such as a piece of bread. Because of their rich flavors, only a small amount of nut butter is needed to add “wow” to wide range of recipes. more→
Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
These treats aren’t too sweet if you use unsweetened coconut. Alternatively, you can substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioners sugar. If you don’t have dark rum, use ½ to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
Excerpted from Vegan Planet © 2014 by Robin Robertson. Many animal-based ingredients lurk in seemingly vegetarian and vegan foods. Beyond the obvious anchovy-laced Worcestershire sauce and the“milk”contained in milk chocolate, animal products such as gelatin and lard can be found in commercial items such as marshmallows, cookies, crackers, chips, candies, pastries, and refried beans.
My recipe testers who tried these vegan sausage links prefer them to commercial brands—and they’re a lot less expensive, too. Preparing the mixture in the food processor and baking the sausages in the oven are both time-savers. Once baked, they’re ready to brown up in a skillet to enjoy as is or in other recipes. Recipe from Vegan Planet* © 2014 by Robin Robertson and used by permission of The Harvard Common Press. more→
Excerpted from Hot Vegan: 200 sultry & full-flavored recipes from around the world * by Robin Robertson/Andrews McMeel Publishing, LLC © 2014. Reprinted by permission. To put the “hot” in “hot and spicy,” we generally look to chiles as the world’s most universally popular heat source. Erroneously called chile “peppers,” attributed to an error by Christopher Columbus, chiles are not peppers at all, but actually fruits. They are used in a wide variety of cuisines throughout the world in a variety of forms. You can buy them whole, fresh, dried, canned, and jarred in the form of chili oil, paste, and powder, as well as hot red pepper flakes and ground red pepper, or cayenne. Many hot condiments are made with chiles, and these include chili sauce, hot bean sauce, salsas, and various chutneys. Tabasco, a particularly popular brand of hot chili sauce, is in such wide use that it goes by its brand name. more→
You can use a combination of black and green olives, if you like. Just make sure the olives are good-quality imported olives, as they have the best flavor. From Hot Vegan: 200 sultry & full-flavored recipes from around the world by Robin Robertson/Andrews McMeel Publishing, LLC © 2014, reprinted by permission.