This simplified version of a popular Indian dish, chana masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add color and texture to the dish. If you prefer, you can substitute a few ounces of fresh spinach or other leafy greens for the green beans. In addition to hot cooked grains, serve with fresh flatbread and a simple salad of tomatoes and cucumbers in a generous dollop of coconut yogurt. Photos by Hannah Kaminsky. more→
A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you’ll see in the variations following the recipe. From Wild About Greens. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Photos by Evan Atlas. more→
This easy, robust soup, contributed by Marty Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion. Adapted from Vegan Soups and Hearty Stews for All Seasons.
This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. more→
Here’s a simple Greek-inspired stew bursting with summer flavors — tomatoes and zucchini in a mellow base of potatoes. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine. For a company meal, add Olive Bar Medley with Tofu “Feta” as an appetizer. more→
Here’s a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes — orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky. more→
This meatless version of a rustic Provençal stew, made with white beans, is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal. more→