Recipes
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When I was a kid, we ate sautéed greens from the garden nearly every day. They changed with the seasons, but my mother knew she could count on us to eat our veggies if she made them this way. Hope it works with your kids because the antioxidants, fiber, and chlorophyll are essential to their good health. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More (Perigee Books, 2011). Read More→
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Nothing quite like deep frying to get people to eat their veggies, right? In this recipe, a light crisp batter combines nicely with the natural sweet flavor of the sweet potatoes. Served with a tart dipping sauce, this is food heaven…and loaded with carotenoids for health, but no one needs to know. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More (Perigee Books, 2011). Read More→
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This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. Read More→
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When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than a big pot of chili. Of course, bean chilies—without the carne—have been a have become a vegetarian standard; this is the recipe I’ve been making for years. Simple, hearty, and warming, this is a great choice for casual winter parties and for Super Bowl Sunday. If you need fewer servings, cut the recipe in half, or then again, make the whole quantity, and freeze half to enjoy just before winter’s end. Recipe from Vegan Holiday Kitchen by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Anytime of the year is a good time for nachos, especially if
you’re entertaining for football or better yet, the Super Bowl! They are quick, easy and absolutely everyone loves them. When you’re trying to be vegan or entertain vegan friends nachos may seem out of the question, but it’s not true! Read More→
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Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. Thanks to Nanette Blanchard for the lovely photo! See the comments by a Brazilian reader, below, on how this differs from the national dish.
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The shepherd must have found a soybean plant in this fun version of his pie. Sweet potatoes boost the orange antioxidants and carotenoids, and greens and edamame meld with mushrooms in the creamy sauce. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious by Robin Asbell. Read More→
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