This voluminous Apple Pie Oatmeal will remind you of delicious apple pie, but will leave you feeling energized and ready to tackle the day ahead. I like Gala apples in this recipe, but feel free to use any variety that you wish. Gluten-free, oil-free, refined sugar–free, soy-free! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. more→
Inspired by European pan bagnat, this salad-stuffed sandwich is an offbeat way to enjoy an array of seasonal produce. For a nice warm-weather meal or picnic, serve this with any of VegKitchen’s Potato Salads or Cold Summer Soups. Photos by Hannah Kaminsky.
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→
Nothin’ like homemade granola. I love the scent and taste of freshly baked granola served with some nondairy milk on the side. To jazz it up a bit, top the granola with a dollop of Banana Whipped Topping. Mornings just got better! Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* (BenBella Books 2013), reprinted by permission.
Leeks, mushrooms, beans, garlic, and watercress are super-nourishing ingredients that add up to a soup that’s delicious, too. The watercress gives this soup a springtime flavor, but it can be enjoyed any time of year. Recipe from Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman. ©2012, HarperOne, reprinted by permission. more→
VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. more→
Slow roasting brings out the natural sweetness of root vegetables — sweet potatoes, parsnips, and beets. It’s a delicious vegan, gluten-free veggie side dish everyone will love. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
Quick, and colorful, this bok choy stir-fry gets an extra rich flavor from lots of cashews and ginger. You can also use extra-virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free side dish. Recipe contributed by Leslie Cerier. Photo by Tracey Eller. more→