This composed platter is inspired by the Indonesian dish gado-gado. Translated literally as “mix-mix” that’s just what this dish is — a mélange of raw and cooked vegetables, arranged in separate mounds and served with a rich peanut-coconut dressing. Characteristic ingredients include cooked potatoes and green beans; mung bean sprouts, green cabbage and cauliflower. With tempeh (or sometimes tofu) as the usual protein on the platter, this is meant to be a one-dish meal, and not the kind of salad that’s served on the side. Though entirely optional, plain cooked rice is often served with gado-gado. If you do so, an aromatic brown Basmati is very nice. more→
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. 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. more→
A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It’s offbeat and luscious. I fully admit that it’s a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. more→
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC. more→
Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. 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. more→
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. From Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes or Less.* Recipe ©2015 by Robin Robertson; photo by Annie Oliverio. Reprinted by permission of Vegan Heritage Press LLC.
Here’s a colorful Southwestern-style salad that’s made even more enticing by serving in its own tortilla bowl. It’s a bit awkward to pick the whole thing up, so it’s best to cut or tear pieces off as you eat it. Double the recipe for more servings; these are substantial main dish-sized portions. Photos by Evan Atlas.
Pancakes and French toast seem like two kinds of treats go by the wayside for vegans — don’t they need eggs, milk, and butter? Not at all! There are easy tweaks for making this leisurely breakfast fare without a trace of those ingredients. If you’re gluten-free as well as vegan, we’ve got you covered there as well with a GF pancake and French toast recipe in this line-up. more→