Everyday Meals

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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Thai Composed Rice Salad (Kao Yum Pahk Dai)

Thai Composed Rice Salad (Kao Yum Pahk Dai)

Though you won’t find this on domestic restaurant menus as often as you would traditional green papaya salad, the basic ingredients for this southern Thai composed salad are more readily available to the home cook. Central to this gorgeous composition is a mound of rice, which is surrounded by a variety of veggies plus one fruit — usually pineapple or green apple. A feast of flavors, textures and colors, what really pulls it together is the toasted coconut. more→

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Tofu Rancheros

Tofu Rancheros

A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal.  more→

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Vegan Pumpkin Waffles

Vegan pumpkin waffles recipe

I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
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Easy Vegan Bean Burritos

basic vegan bean burritos recipe

Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Photos by Hannah Kaminsky. more→

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