Plant-Based Meal Plans
Happy spring! For everyone who has slogged through this winter of discontent, just reaching this date feels like a huge relief. Let’s celebrate the arrival of spring by enjoying a very green meal. Triple Jade Stir-Fry is inspired by the dish of the same name served in western Chinese restaurants. “Triple Jade” refers to the three green veggies used — green beans, broccoli, and zucchini. Serve over hot cooked rice or noodles, or on its own. more→
By the time we meet next week, we’ll be celebrating spring eve. Weather winter is having it’s last hurrah where you live, or if it’s prematurely hot like summer, Pasta with Red Beans and Broccoli is a perfect transitional dinner dish. It’s hearty but not wintery, getting its surprising character from miso — a sturdy, everyday dish fusing Italian and Asian flavors. more→
At VegKitchen, our favorite word is “easy.” We want our food to be healthy and taste good, but who has time for elaborate meals, especially on busy weekdays? No wonder Easy Vegan Bean Burritos is one of our most-viewed recipes, so we feature them here for our Monday Menu. Filled with beans and vegan cheese, they’re delicious and filling. All you need to complete the meal is a simple salad. Salsa and chips are nice with this, too. Photo above by Hannah Kaminsky. more→
When it comes to planning a yummy plant-based dinner, even some of us die-hard vegans can overlook the ease and versatility of beans. If you have a pressure cooker, it doesn’t take long to cook your own beans, but for us catch-as-catch can cooks, canned beans are the way to a quick meal. Now, many brands come in BPA-free cans, too.
For today’s Monday Menu we present Black Bean Sofrito, a classic Latin American dish that’s embellished with onions, garlic, and bell peppers. It’s a good choice for an easy, everyday kind of meal. Serve over rice (or quinoa, for a quicker-cooking grain) if you’d like. more→
Today’s Monday Menu features Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh.This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, 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→
February is in a word, ugh. We’ve had it by now with weird winter weather, short days, colds and flu. Let’s remember that spring is just over a month away, and let’s brighten our meatless Monday with a fun meal. These nifty and super-easy Pizza Veggies could be the answer to getting your picky eaters to eat their vegetables! Potatoes, zucchini, eggplant, and portobello mushrooms replace crust as surfaces for your marinara sauce and melty vegan cheese. You can add more vegetable toppings, or not. You can make these pizza veggies with one kind at a time, or more. We tried all of the above, and they all were great!
I could never figure out this Groundhog Day thing — the groundhog comes out on February 2, sees his (is it ever her?) shadow, and that means 6 more weeks of winter. Everyone is sad. But if you look at the calendar, there are literally 6 more weeks of winter, so what’s the big whoop? I can always pretend late winter away by starting to serve more spring-like meals as soon as we turn the page to February. Case in point, this week’s Monday Menu featuring Quick Quinoa Paella. There’s something decidedly un-wintery about it, yet it uses seasonal ingredients and will warm and satisfy you in a hurry. more→
Pasta with Hearty Lentil and Spinach Sauce is a perfect blend of nourishment and comfort. It’s a great midwinter dish that will leave you and yours satisfied. Leftovers are great to take to work in a container the next day. Easy and substantial, this can easily become your go-to plant-powered pasta dish. more→