Everyday Meals

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

Butternut Squash Mac and Cheese

Baked butternut vegan mac n cheese

Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by James Ransom. more→

image_pdfimage_print

Hummus and Veggie Lavash Wraps

Lavash Hummus Veggie Wrap

Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas. more→

image_pdfimage_print

Indonesian-Style Vegetable Platter with Peanut Sauce

Indonesian-Inspired composed salad with peanut sauce

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→

image_pdfimage_print

Roasted Ratatouille

roasted ratatouille in pan

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→

image_pdfimage_print

Roasted Sweet Potato and Mushroom Lasagna

Sweet Potato Lasagna

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→

image_pdfimage_print

Artichoke Muffaleta Po’ Boys

Vegan Muffaletta Po Boys

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→

image_pdfimage_print

Sizzling Tofu or Tempeh Fajitas 

Sizzling tofu fajitas

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→

image_pdfimage_print