Recipes

Cuban Brown Rice Bowl with Sweet Plantains

Cuban Brown Rice Bowl by Marco Borges

This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House. more→

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Ramen Slaw with Tofu

Ramen slaw with tofu by Kathy Freston

I don’t know about you, but I consider ramen a primary cheap-eats food group, and this take on it has major protein and flavor punch. Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble. Reprinted from The Book of Veganish by Kathy Freston & Rachel Cohn ©2016, by arrangement with Pam Krauss Books, a member of Penguin Group U.S., a Penguin Random House Company. more→

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Quinoa-Maca Breakfast Bowls

Quinoa-Maca breakfast bowls

Two superfoods — quinoa and maca root — combine in a breakfast bowl that will fuel you for hours. Learn more about the benefits of maca and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. more→

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Creamy Thai Carrot Sweet Potato Soup

Thai Carrot Sweet Potato soup by Angela Lidden

This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. more→

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8 Vegan Frozen Treats You Can Make Without an Ice Cream Machine

Cashew Coconut Fudgicles from leslie Cerier

Whether you’re in the dog days of July or in the midst of a heat wave lingering into September, a frozen treat is always welcome. You don’t need a machine to make these all-natural, delicious vegan ice creams and ice pops, most made with fresh fruit and all made with other wholesome ingredients. Some of these do require ice pop molds, which are inexpensive and can be found in some supermarkets or online. Let’s start with Leslie Cerier’s Cocoa Cashew Coconut Ice PopsThe perfect summer popsicle for kids of all ages, these feature cashews, coconut milk, and cocoa.  more→

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Easy Seitan Fajitas

Vegan Seitan Fajitas

Strips of high-protein seitan (cooked wheat gluten) make a great filling for these easy vegan seitan fajitas. What’s great about fajitas is that everyone participates in creating his or her own meal. It’s less work for the cook, fun for everyone at the table, and everyone can tailor the ingredients to suit personal tastes. Serve with rice dish, or potatoes or sweet potatoes, or keep it super-simple with salsa and chips. Photos by Evan Atlas. more→

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Raw Chocolate Macaroons 

Raw chocolate macaroons

These raw chocolate macaroons are a perfect snack for your sweet tooth! With a hint of sweetness, chocolate and coconut these cookies will become your new favorite go to snack.Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission. more→

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Blueberry Cheesecake (Vegan and Raw)

Vegan and Raw Blueberry Cheesecake

This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time. Recipe and photo by Laura Marquis, from Sweets in the Raw: Naturally Healthy Desserts, reprinted by permission. more→

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