Everyday Meals

Curried Lentil Soup with Coconut Milk

Curried Lentil Soup from Leslie Cerier

For centuries, spices have been used to create delicious and nourishing meals. Aromatic herbs and spices, also known as carminatives, improve digestion and make zesty, globally inspired dishes. The key to making beans easier to digest is to cook them from scratch, adding sea vegetables like dulse along with carminative herbs and spices. Adapting this main course soup to the seasons is easy: You can use fresh tomatoes, summer squash, spinach, and eggplant in the summer; canned tomatoes, carrots, yams, or butternut squash in the fall and winter. Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.

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Coconut Curry Lettuce Wraps

Coconut-Curry-Lettuce Wraps

This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015).
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Maple-Baked Beans and Cornbread Casserole

Maple Baked Beans with Cornbread Topping But I Could Never Go Vegan by Kristy Turner

I’m just going to come right out and say it: I love casseroles. I was raised in a casserole-lovin’ family and in my pre-vegan days, a rectangular dish filled with something cooked in a can of condensed soup and topped with potato chips or corn flakes or bread crumbs was the epitome of comfort. If you’re like me, never fear—since going vegan, the casseroles have only gotten better. more→

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“It Is the ONE” Single-Serve Pancakes

It's the ONE Single-Serve Pancakes by Ricki Heller

Looking for a filling, hot breakfast on a workday morning? These single-serve pancakes are ready in less than ten minutes. And the recipe is so easy to remember—1 tablespoon of just about every ingredient! From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy. more→

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Vegan French-Style Onion Soup

Vegan French Onion Soup

Here’s a vegan take on the classic French onion soup, topped with crisp bread and melted nondairy cheese. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup. It’s also a good remedy for a cold — all those onions and garlic will do you good! This recipe skips the rather unnecessary step of baking the soup with the bread in it — as really, it’s only the bread and cheese that need to be baked. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→

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Collard-Wrapped Yellow Rice and Black Bean Enchiladas

Collard Greens-Wrapped Yellow rice and black bean enchiladas

Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
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Simple Garlic-Roasted Sweet Potatoes

Thyme roasted sweet potatoes

In this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, it’s really all you need to create fantastic side dish. more→

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Chinese-Style Shredded Cold Vegetables and Tofu

Chinese-syle shredded salad

A friend from Shanghai described this to me as a typical dish that comes as close the definition of  salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive “cold mix.” This veganized version features matchstick-cut vegetables and a  chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal. more→

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