I put Brussels sprouts in everything. Even fried rice is not safe from that little cruciferous flavor bomb! And until someone invents an even more awesome vegetable, I will continue to overuse them. Not that anyone is complaining. This version of fried rice is wonderfully aromatic with the addition of fresh herbs and scallions. And a small handful of pine nuts goes a long way to adding another decadent layer of flavor. You can top the dish with some gingery tofu, or toss in some browned tofu, if you’d like it to be an entrée. Or simply serve in addition to a bigger Thai-inspired spread. Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission.
Crisp teriyaki-flavored tofu bites are perched atop nori-flecked sushi rice for an invigorating meal in a bowl. It’s a lively combination of cooked and raw ingredients. Recipe originally published in January 2015 Vegetarian Times. Photo courtesy of Vegetarian Times. more→
Kasha Varnitchkes is a classic Jewish dish of buckwheat groats combined with pasta. I’m not sure that bow tie pasta (farfalle) has always been the traditional choice, but it’s the contemporary favorite. If you’re a kasha fan, you’ll enjoy this simple dish; it doesn’t set of any flavor fireworks, but it’s easy and comforting, like many an Eastern European specialty. Photos by Evan Atlas. more→
Kasha, or toasty brown buckwheat groats, is a grain that’s popular in Eastern European cuisines. It’s one of a kind of food that you feel strongly about one way or another, as their flavor and aroma are strong and distinct. If you’re a kasha fan, you’ll enjoy this simple dish. Kasha is highly compatible with onions and mushrooms, which are in abundance here. more→
This is a dish that is on my ‘I have nothing in the fridge’ or ‘I have no time to cook‘ or ‘I want something healthy that my kid will love‘ recipe roster. It’s something that I have been cooking for years and is still a family favorite. I love the simplicity of it, and the versatility. If you don’t have chickpeas, go ahead and use white navy beans or kidney beans. If you don’t have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. more→
Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. more→
My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
Who doesn’t love quinoa? I particularly love the red version – you can combine red, black and white for a wonderful look. Such a wonderful ancient seed – not really a grain, but you can use it as such. Quinoa is an ancient seed (not really a grain) from the Inca civilization. It’s a complete protein and contains more than other grains. Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes* by Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium. more→