Shana Paluba

How to Make Vegan Parmesan-Style Cheez

Raw zucchini noodles

Commercially prepared vegan Parmesan topping is OK, but homemade is better! Here’s a delicious, nutritious nut-based dairy-free topping you can make in minutes. more→

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Recipes to Keep You Cool as a Cucumber

Vegan Cucumber Soup

Do cucumbers really cool you down? As a veggie that’s more than 90% water (and with practically no calories), at the very least, they’ll keep you well hydrated. Here are some of our favorite recipes for enjoying them this summer. When temperatures hit tropical levels, turn Cool as a Cucumber Soup — an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. more→

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7 Summer Blueberry Recipes

melon cups 2- cantaloupe, strawberries, and blueberries

Doing anything other than eating in-season blueberries out of hand seems like gilding the lily. If you want to do more than that, here are some of our favorites. Lots more easy tips and ideas can be found in A Bounty of Blueberries, and here you can read all about their notable health benefits. Let’s start with these pretty Melon Cups with Strawberries and Blueberries, whose fun presentation of a simple medley of summer fruits is especially appealing.  more→

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No-Cook Meals for Hot Summer Days

Greek Flavored Lentil Salad with Tofu "Feta"

Even if your kitchen is air-conditioned, there’s something nice about not having to turn on a single burner to make dinner when it’s hot outside. Here’s a varied range of vegan entrees, along with ideas for rounding them out, for just those kinds of days. Hearty Greek-Flavored Lentil Salad with Tofu “Feta” keeps its no-cook promise by using canned lentils. Serve this gorgeous and luscious dish with fresh pita and finish with a fruity dessert. more→

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No-Cook Cold Soups for Summer Refreshment

Cold White Bean and Tomato Soup

Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.  more→

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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→

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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→

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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→

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