Everyday Meals

Stir-Fried Bok Choy with Shiitake Mushrooms

Bok choy and mushroom stir-fry

Here’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Serve this on its own or over rice; it’s good hot or at room temperature. Use either large white bok choy or baby bok choy. Photos by Evan Atlas. more→

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Potato, Corn, and Green Chile Soup

Potato, Corn, and Green Chile Soup

harvestThis flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest. It’s filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Try this with Cool Refried Bean Wraps for a nice meal. Photos by Evan Atlas.

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Curried Red Lentil, Pumpkin, and Cauliflower Soup

Curried Red Lentil Pumpkin Cauliflower soup

Red lentils cook quickly, so they’re a good choice when you want a hearty, filling soup in little time. Adding a couple of cups of pumpkin or butternut squash puree adds to the orange-y goodness of this soup — and cauliflower and spinach contribute to its overall veggie-packed deliciousness. Serve this main-dish soup with a fresh flatbread and a simple salad. Photos by Evan Atlas.

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Vegan BLT Tartines

Vegan BLT tartines

Watch out; this vegan take on the classic BLT will become addictive. From Real Food For Everyone by Ann Gentry, founder of Real Food Daily restaurants in Southern California. Recipe reprinted by permission, © 2015 Andrews McMeel Publishing. Photos by Sara Remington.

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Butternut Squash & Swiss Chard “Lasagna”

Butternut-Squash Lasagna by Jenne Claiborne from Sweet Potato Soul

In this hearty vegan and gluten-free lasagna I used a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu “cheese”, and squash. The flavor and texture are excellent, everything you’d want from a meal on a cold winter day.  more→

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Curried Lentil Soup with Coconut Milk

Curried Lentil Soup from Leslie Cerier

Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.

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Coconut Curry Lettuce Wraps

Coconut-Curry-Lettuce Wraps

This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015).
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Maple-Baked Beans and Cornbread Casserole

Maple Baked Beans with Cornbread Topping But I Could Never Go Vegan by Kristy Turner

Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has “cozy” written all over it. It’s a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company. Recipe from  But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. more→

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