Chickpea Cutlets are a classic recipe from Isa Chandra Moskowitz, fantastic for Thanksgiving or Christmas menus, or everyday meals. They come together in no time at all, taste great smothered in gravy, and put your steak knives to work. Place a big pile of these in the middle of the table or stuff them into a sandwich—or just slice them up in a salad. Excerpted from The Superfun Times Vegan Holiday Cookbook © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company. All rights reserved. more→
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→
that health, longevity, and healing can be obtained through a simple, plant-based diet. Serve as an entrée, surrounded by steamed vegetables and a simple grain side dish. Excerpted from Vegan Pressure Cooking by J.L. Fields @2015, Fair Winds Press. Reprinted by permission. more→
It’s hard to think of a more classic combo than rice and beans. They’re easy to make, inexpensive, and filling. Most of these dishes are already vegan in their original form, the few that aren’t become completely plant-based, as presented here, with a simple omission or modification. If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than Red Beans and Rice. Shown at top, this isn’t a dish to start when you come home from work at night! It’s not a lot of work, but needs time to simmer. It’s perfect to make on a rainy Sunday afternoon. more→
This salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you don’t have any on hand or time to make it, you can omit it or substitute a chopped avocado. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2015 by James Ransom. more→
This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu “feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It’s a nice dish to bring to potlucks, as well. Photos by Evan Atlas.
If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.
Bean salads are so easy to make — it’s usually all about tossing together a bunch of tasty ingredients — and so useful. They’re great to share at potlucks, take on picnics, pack into lunches, or just to serve on the side of the dinner plate for added protein. Here are a few of VegKitchen’s favorites, starting with Avocado and Pinto Bean Salad, an easy combo with a Southwestern flair. This goes well with vegan quesadillas and other tortilla specialties that don’t themselves contain beans. more→