Recipes

Green Pea and Arugula Spread

Green pea and arugula spread

This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups.  more→

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Nut-Stuffed Mushrooms

Nut-stuffed mushrooms

There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. more→

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Super-Easy Stuffed Green Bell Peppers

Stuffed green peppers by Laura Theodore

I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.

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Roasted Sweet Potato and Mushroom Lasagna

Sweet Potato Lasagna

A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It’s offbeat and luscious. I fully admit that it’s a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. more→

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Vegan Mushroom-Seitan Stroganoff

Seitan Stroganoff1

Here’s a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce. This dish also has some serious plant-based “beefiness” courtesy of seitan. Serve with plenty of green vegetables (like broccoli, greens, or green beans) and a simple salad for an any-night-of-the-week meal, or even as a company dish. Recipe adapted 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.

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Spicy Baked Home Fries

Spicy baked home fries recipe

Who doesn’t love home fries? Laura Theodore came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest. Recipe and photos by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission.

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Artichoke Muffaleta Po’ Boys

Vegan Muffaletta Po Boys

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC. more→

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Classic Bread Stuffing

Classic Bread Stuffing

For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing. Use a sturdy, chewy bread such as sourdough, rather than something soft, even if it’s whole grain. Photos by Evan Atlas. more→

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