Recipes

Vegan Carne Asada Fries

Vegan Carne Asada fries

Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it’s on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. more→

image_pdfimage_print

5 Best Vegan Tacos for Breakfast

Veggie oat taco filling

Everybody loves tacos. However, in order to eat tacos as a vegan, we sometimes have to get a little creative. A plant-based diet means we have to load up on veggies and find some alternatives to certain taco staples. Of course, that just means our tacos are more colorful and unique! Some recipes for our favorite vegetarian tacos are over on OhMyVeggies, and they cover everything from tofu tacos to lentil tacos. Most of these vegetarian tacos are great options for vegans, but unfortunately, some of them do include things like eggs. As a result, there are only a few viable options for the most important meal of the day: breakfast! Who wouldn’t want to eat tacos for breakfast? Some people think that to be healthy they should eat less and just skip their first meal, but in actuality, you need to eat a good breakfast. In order to jump start your morning, we’re here to give you some vegan and vegetarian tacos recipes for the best vegan tacos for breakfast! more→

image_pdfimage_print

Hot-and-Cool Tofu Teriyaki Salad

Tofu teriyaki salad

When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. more→

image_pdfimage_print

Pomegranate, Berry & Avocado Smoothie

Pomegranate smoothie

January is spring cleaning time for the body. Getting plenty of fresh fruits and vegetables in your diet is highly recommended because they bring with them many health benefits. An easy way to consume lots of different plant-based foods in one sitting is to make smoothies. They take very little time to prepare and taste absolutely delicious. more→

image_pdfimage_print

Winter One-Pot Lentils and Rice

One pot lentils and rice

Some nights are so cold it’s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot — winter one-pot lentils and rice. It’s hearty, filling, and uses staples from your pantry. Plus, there’s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it’s ready to eat. Recipe and photos by Kathy Hester, fromThe Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.

more→

image_pdfimage_print

Vegan Cholent

Vegan cholent

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→

image_pdfimage_print

School Lunch in a Bento Box: Fun and Earth-Friendly

Laptop Lunches school bento box

How I wish these contemporary bento boxes were available when my kids were growing up! I stood there in the kitchen at 6:30 a.m. every school day for 14 years, packing healthy, but for the most part boring lunches. My kids were vegetarian until ages 10 and 12, then vegan, and never wanted to buy lunch at school. They would have loved today’s bento-inspired lunch kits, and packing them would have been a lot more fun for me. more→

image_pdfimage_print

Layered Taco Salad

Layered Vegan Taco Salad

One of the things that keeps me motivated to eat salad during cooler months is to include something hot — both in terms of actual heat and spice. This layered taco salad, a cousin to loaded nachos, couldn’t be easier to make. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. Photos by Evan Atlas. more→

image_pdfimage_print