Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It’s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. more→
This one-pot meal contains many of the plant-based world’s favorite foods: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious. Adapted from The Healthiest Diet On the Planet: Why the Foods You Love—Pizza, Pancakes, Potatoes, Pasta and More—Are the Solution to Preventing Disease and Looking and Feeling your Best Copyright ©2016 by Dr. John McDougall & Mary McDougall. Published by HarperOne, an imprint of HarperCollins Publishers, reprinted by permission. Photo by Jennifer Davick Photography.
Polenta is the Italian name for a basic cornmeal mush that can be served on its own or with a variety of toppings (see variations after recipe box). It’s a comforting, naturally gluten-free grain dish that kids and picky eaters will love! When mine were growing up, they loved this with a side of steamed broccoli, and a platter of raw veggies with a dip. Thanks to Colavita for supplying the Instant Polenta used in this recipe, which not only cooks up super-fast, but is extra smooth. Photos by Evan Atlas. more→
This is a perfect winter dish. You’ll be wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness. Excerpted from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.
Cassoulet is a French comfort food — a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn’t until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, I’ve created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon ©2012, Ben Bella Books. Reprinted by permission.
If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.
Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission. more→
Here’s a classic whole wheat pita bread recipe that you will just love. They’re strong, flavorful, and dependable. Recipe adapted from Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney, by permission of the author. more→