Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe 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.
A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you’ve got an easy weeknight meal or fun quick fare to serve company. Recipe 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→
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. more→
This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal. Recipe from Vegan Eats World* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Isa Chandra Moskowitz.
If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole. The key is to keep fresh off-the-grill tortillas well covered, to keep them warm and pliable until it’s time to eat. This recipe isn’t really too different from what’s on the bag of masa, but I see it as a way to inspire making homemade tortillas in the event you’ve never tried! Delicious with chili and other Southwestern stews, such as Quick Red Posole with Beans. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf. The hint of sweet pickle relish really gives this preparation a great flavor! See suggestions following the recipe. Recipe contributed by Sharon Nazarian, from Big City Vegan. Photos by Hannah Kaminsky. more→
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention they’re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
I love these pancakes. I designed them so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. Recipe and photo contributed by Jason Wyrick from The Vegan Taste. more→