Everyday Meals

Hearty Lentil Soup

Lentil soup1

The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.

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Mixed Vegetable Stir-Fry (“Buddhist’s Delight”)

Vegetable Stir-fry recipe

If you’re a longtime vegetarian or vegan, you’ve likely ordered a version of this Chinese restaurant standard. It’s easy to make at home, and always a treat for anyone who loves Asian-style meals.  Serve over hot cooked brown rice or Asian noodles, along with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices. For protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish. more→

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Shepherd’s Pie Pizza

Shepherd's pie pizza

Some people are born to rock ’n’ roll. Others are born to ride. I was born to put mashed potatoes on pizza. I’ve done it so many ways I can’t even remember them all, but this was my favorite. Mashed potatoes, carrots, peas, and plenty of savory herbs make an unusually hearty cross between shepherd’s pie and pizza. Recipe contributed by Natalie Slater, from Bake and Destroy: Good Food for Bad Vegans; photo by Celine Steen. Reprinted by permission of Page Street Publishing © 2013. more→

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Coconut Creamed Corn

Coconut creamed corn

The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet. more→

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Traditional-Style Miso Soup

Miso soup with bamboo mat

The kind of miso soup that’s served in Japanese restaurants is so tasty and warming, and quite easy to replicate at home. It takes just minutes to make. Look for kombu (the sea vegetable that gives the soup its traditional character) in natural foods stores. Note that once the miso is stirred into water, it should not be boiled. Otherwise, its beneficial enzymes will be destroyed. more→

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Easy Portabella Burgers

Grilled portabella burgers on while-grain buns

The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any  kind of potato salad.  Photos by Rachael Braun. more→

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Mexican Pizza

mexican pizza recipe

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. Adapted from Vegan Express. more→

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Summer Squash, Green Bean, and Chickpea Salad

Squash, chickpea, and green bean salad detail

This appealing mix of yellow summer squash, green beans and chickpeas is especially welcome when slender fresh green beans are abundant. It makes a great summer salad that can be a main dish, served with crusty bread and fresh corn, or as a side dish for vegan quesadillas or grain dishes.

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