Adapted from Vegan Soups and Hearty Stews for All Seasons. Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. more→
Just as the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible, so are the flavors of sweet potato and chocolate. This moist cake will surprise your taste buds, and once you’ve got your pureed sweet potato, it’s super easy to make.
Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
This Chickpea and Kale Sandwich Spread or Salad (shown above; photo by Hannah Kaminisky) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced.
Add a bit of sweetening, spice, fresh fruit, and nuts or seeds to this Quinoa Breakfast Bowl (shown above; photo by Hannah Kaminsky) for a nourishing breakfast that will sustain you through the morning. more→
Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special. more→
I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ I’ve ever eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla. It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. From Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food* by Jason Wyrick, © 2014. Reprinted by permission from Vegan Heritage Press.