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→
Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Gallo Pinto is the national dish of Costa Rica, which is the first place I ate it. It was served at every hostel I stayed at, fresh for breakfast and available all day long. It translates to “speckled rooster,” supposedly called that because of color contrast of the beans mixed with the rice. Whatever the reason, it’s a simple dish of rice and beans that tastes damn good. This is my version, kicked up just a bit. Recipe contributed by Jason Wyrick from The Vegan Taste. Photos by Hannah Kaminsky.
Wild rice makes an earthy, nutty backdrop for a salad. The “confetti” in this salad are bits of corn, carrot, and other colorful veggies. This is a hearty salad for any time of year, and is great for picnics and potlucks. more→
This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch. more→
This is a fun power bowl recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. Gluten-free, nut-free, refined sugar–free, soy-free option! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. more→
Chinese-style stir-fried rice, filled with lots of veggies, is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes. It’s a great way to use up leftover brown rice, too. On the rare occasions when my family gets Chinese take-out, there’s always a lot of leftover rice, and this is usually the way it gets repurposed!