Everyday Meals

Tempeh and Walnut Soft Taco Filling

Tempeh and walnut taco filling

Two high-protein foods (with lots more going for them nutritionally) — tempeh and walnuts — team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky.

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BBQ-Flavored Chickpea Pitas

BBQ Chickpea pita sandwich

Cool romaine lettuce and barbecue-flavored chickpeas (or explore the other plant protein variations following the recipe) combine to create a great flavor and texture combination in this hearty pita sandwich. This pairs well with many simple companions — potatoes or sweet potatoes, fresh corn, a simple quinoa salad, or a light soup. This recipe makes enough to generously fill 4 good-sized pita halves. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. 

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Easy, Veggie-Filled Vegan Quesadilla Recipes

Vegan Sweet potato and avocado quesadillas

Quesadillas make great appetizers to serve with drinks, or as part of meals with soups and salads. They can also be served with heartier dishes such as veggie chili. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Melted cheese is the common denominator of quesadillas, as it helps everything hold together. It’s easy to veganize quesadillas simply by using vegan cheese (my favorite is Daiya shreds, as they melt so very nicely — any variety, though the spicy pepper jack is particularly good for this purpose). To improvise and make your own combinations, see the basics in Easy Quesadillas or Soft Tacos — this isn’t the kind of dish for which you need to follow an exact recipe. more→

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Polenta Pizza Crust

Polenta Pizza Crust recipe by Dreena Burton

While I love homemade pizza, I look for shortcuts to replace a dough-based crust— like this polenta crust. Though it’s gluten-free, you need not follow a GF diet to enjoy this change-of-pace pizza crust. Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes* by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy. more→

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Greek-Flavored Lentil Salad with Tofu “Feta”

Greek Flavored Lentil Salad with Tofu "Feta"

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.
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Baked Almond Butter and Apricot Oatmeal

Baked Almond Butter & Apricot Oatmeal by Ann Oliverio

This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food — a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

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No-Bake Breakfast Cookies

Vegan No Bake Breakfast Cookies by Ann Oliverio

These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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Stir-Fried Bok Choy with Shiitake Mushrooms

Bok choy and mushroom stir-fry

Here’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Serve this on its own or over rice; it’s good hot or at room temperature. Use either large white bok choy or baby bok choy. Photos by Evan Atlas. more→

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