Here’s a simple and tasty stewed bean dish for late summer or early fall. Use yellow summer squash or delicata in late summer, or butternut squash in early fall. Tomatoes and white beans are a companionable pair. Serve with crusty bread and a big colorful salad. more→
This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*
This Sloppy Joe variation can be as spicy or mild as you’d like. If your family members aren’t fans of spicy dishes, use less hot sauce or use a milder sauce in its place. From The Great Vegan Bean Book by Kathy Hester. @2013 by Fair Winds Press, reprinted by permission. Photo © 2013 by Renee Comet. more→
Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use some of the shortcut suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.
This is earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens (Sterling Publishing, ©2012) by Nava Atlas.
This is a delicious and refreshing salad, great anytime, and light enough for warmer weather days. I had a few ingredients around that seemed like they’d go good together so I threw this salad together and turned out really nice. I’m not really big on measurements so feel free to make adjustments based on your preferences. I brought this to a party and all my omnivore friends went crazy for it. It couldn’t be any easier to prepare and so healthy for you, nutrient dense with protein, fiber, vitamins, minerals and antioxidants. Who’d have thought, a delicious salad with no salt and no oil! Recipe and photo contributed by Sharon Nazarian from Big City Vegan. more→
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool summer meal, served with a cold soup or fresh corn. This is especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. more→
Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables* © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. more→