Everyday Meals

Avocado Toast with Coconut “Bacon”

Avocado Coconut Bacon Toast

I could eat this for breakfast every day. Actually, I think I did just that for about a month after I cooked my first batch of coconut “bacon.” If you haven’t tried coconut bacon yet, you’re in for a treat. Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel, © 2014. Photo by Jackie Sobon. Reprinted by permission of the publisher, The Experiment.  more→

image_pdfimage_print

Raspberry Chia Breakfast Jars

Raspberry Chia Breakfast Jars

We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. If you want to fancy things up a bit, a dollop of coconut whipped cream is also great. Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission. more→

image_pdfimage_print

Cherry–Hemp Muesli

Cherry Hemp Muesli cropped

This is a simple European–inspired breakfast cereal that is easy to make and convenient to keep on hand for a Quick breakfast. It’s especially great to take with you when traveling. I find the dates balance out the tartness of the cherries quite nicely, but you can substitute either with your favorite dried fruits, such as apricots, apples, and cranberries. Serve with chopped bananas, apples, or fresh berries and your favorite nut milk. See a cooked variation following the recipe box. Recipe and photo from Raw and Simple by Judita Wignall. @2013 Quarry Books, reprinted by permission.  more→

image_pdfimage_print

Beet and Brown Rice Burgers

Beet and Brown Rice Burgers

In these tasty beet and brown rice burgers, red wine vinegar is the secret ingredient, bringing a slightly floral and acidic note to the burger. Searing this delicate burger on high heat at the beginning of the cooking process is important; the crust that forms is what helps the burger keep its shape. Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC. more→

image_pdfimage_print

Alphabet Soup

Alphabet Soup

This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! Start it about 30 minutes before you want to serve it. ,As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. Photos by Evan Atlas. more→

image_pdfimage_print

Quinoa and Red Lentil Burgers

Quinoa and red lentil burger

Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. more→

image_pdfimage_print

Blueberry-Oat Pancakes

Vegan Blueberry-Oat Pancakes

This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture. Photos by Evan Atlas. more→

image_pdfimage_print

French Lentil and Arugula Salad with Herbed Cashew Cheese

Lentil and arugula salad with herbed cashew cheese

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→

image_pdfimage_print