Everyday Meals

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→

image_pdfimage_print

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→

image_pdfimage_print

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→

image_pdfimage_print

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→

image_pdfimage_print

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.

more→

image_pdfimage_print

Hummus, Cucumber, and Avocado Wrap

Hummus, cucumber, and avocado wrap

This easy hummus, cucumber, and avocado wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter …). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either — make enough for one, or as many as needed. Photos by Lori Maffei. more→

image_pdfimage_print

Tossed Salad Wraps

Tossed salad wraps recipe

A basic tossed salad becomes a lot more appealing to salad skeptics if you wrap it up. This is especially good with soups, or as a lunchtime option for vegetarian or vegan kids with a more adventurous palate, or as a portable lunch for anyone. more→

image_pdfimage_print

Verdant Veggie Pesto Pizza

Vegan vegetable pesto pizza

If you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun.  more→

image_pdfimage_print