Shana Paluba

5 Delicious Veggie Recipes for the Grill (and One for Fruit!)

Grilled Pineapple

Here are a few ways to make the most of the veggies on the grill, some tried and true (eggplant, peppers, and some that you may not have considered (cabbage, asparagus). First up, Grilled Pineapple (above) is amazing. It’s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue.  more→

image_pdfimage_print

4 Ways to Use Lettuce — Other Than in Salads

Cold coconut cream of lettuce soup

You don’t need a recipe to figure out how to use lettuce in a salad. In the late spring or early summer, though, you might find yourself with more lettuce than you need, especially if you belong to a CSA (Community Supported Agriculture) farm or are a gardener yourself. Here are four creative ways to use your surplus of lettuce, starting with the refreshing Cold Coconut Cream of Lettuce Soup shown above. more→

image_pdfimage_print

A Guide to Tofu Varieties

Sesame-ginger tofu and broccoli

Tofu has been such a plant-based staple for decades (not to mention the millennia in which it played a starring role in Asian cuisines) that it’s easy to forget that there are still plenty of newbies discovering it all the time. That alone merits this primer, though even for tofu aficionados, fresh inspiration is always welcome.  more→

image_pdfimage_print

7 Bountiful Bean Salads

Avocado and pinto bean salad

Bean salads are so easy to make — it’s usually all about tossing together a bunch of tasty ingredients — and so useful. They’re great to share at potlucks, take on picnics, pack into lunches, or just to serve on the side of the dinner plate for added protein. Here are a few of VegKitchen’s favorites, starting with Avocado and Pinto Bean Salad, an easy combo with a Southwestern flair. This goes well with vegan quesadillas and other tortilla specialties that don’t themselves contain beans. more→

image_pdfimage_print

7 Delicious and Easy Asian-Style Noodle Dishes

Vegetable Chow Mein recipe

All kinds of Asian noodles have become widely available, both in natural foods stores and well-stocked supermarkets. Combined with lots of veggies and other tasty ingredients, they’re the basis of quick, healthy meals. In Vegetable Chow Mein, the noodles are stir-fried along with the veggies. The amount and varieties of vegetables can be varied. Why call for take out when it’s so easy (and less greasy) to make this at home? more→

image_pdfimage_print

6 Quick and Colorful Bok Choy Recipes

Seared baby bok choy

Of all Asian greens, bok choy is, arguably the most widely known and available. The term “bok choy” is generally used to describe the larger kind, with the crisp white stalks and dark leaves. Baby bok choy is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. Either of the common varieties of bok choy are good raw in salads or very lightly cooked in stir-fries and Asian-style soups.  more→

image_pdfimage_print

Healthy, Versatile Spinach: 10 Tasty Recipes

Spinach, pineapple, and sprouts smoothie

There are few veggies more versatile than spinach, which adds flavor and nutrition to so many kinds of dishes — soups, salads, sides, main dishes, and even appetizers and smoothies. Here’s just a small sampling of some of our favorite spinach dishes. Also explore Healthy and Delicious Spinach Recipes, where you’ll find even more. Let’s start with Spinach, Sprouts, and Pineapple Smoothie blends the green goodness of spinach and sprouts with the sweetness of pineapple. It offers ultimate refreshment, and the coconut water is immensely hydrating. more→

image_pdfimage_print

7 Vegan Bowls from VegKitchen and Around the Web

Veggie Sushi Bowl

Big, bountiful bowls are all the rage, and it’s easy to see why. A bowl in this context is a basically an artful arrangement of veggies and sometimes protein on a bed of grains or noodles. It’s not just a big bowlful of one dish, where every bit is the same as another. It’s a little of this and a little of that, adding up to a feast for the eyes as well as the palate. This delightful Veggie Sushi Rice Bowl tastes like your favorite vegetable sushi, but without the fuss and mess of the rolling and cutting. It’s a great way to use leftover cooked rice and a nice combo of cooked and raw. more→

image_pdfimage_print