Recipes

Brussels Sprouts Fried Rice

Brussels Sprouts Fried Rice from VWAV by Isa Moskowitz

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.
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Rawkin’ Rainbow Kale Salad

Rawkin Kale Salad recipe by Somer McCowan

I call this “a salad for the kale haters” because my husband, who isn’t fond of kale, asked for seconds on this incredibly lush and dreamy salad. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. * ©2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio. more→

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No Bake, No Stovetop Cookie Bites

vegan no-bake cookie bites

When I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I haven’t made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. * ©2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio. more→

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Green Mojito Smoothie

Green Mojito smoothie by Tess Masters

This is a cold-and-flu buster and potent detoxifier, all in one zesty cocktail! The bromelain in pineapple suppresses coughs and loosens mucus, while mint clears respiratory congestion, soothes sore throats, and alleviates nausea. The vitamin C in limes has antibiotic power, anti-inflammatories in kale and pineapple combat arthritis, and ginger boosts immunity, aids digestion, and adds a powerful zing. Reprinted with permission, from The Blender Girl Smoothies © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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Rosemary Melonade

Rosemary Watermelon smoothie by Tess Masters

This exotic blend sips like a fancy cocktail, but skips the hefty bar tab. Melon is hydrating, and rich in vitamin C and anti-inflammatory lycopenes, while rosemary contributes awesome flavor and antibacterial backup. The combination makes this your secret immunity agent! Throw in the jalapeño for an added cleanse and kick. Reprinted with permission, from The Blender Girl Smoothies* © 2014, 2015 by Tess Masters.  Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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Chai Tai Smoothie

Chai Tai Smoothie by Tess Masters

If the world were ending, I’d make this decadent treat my finale. The incredible creaminess and blend of warm spices in this banana- and date-based smoothie will make you weak in the knees. The boosters add an injection of protein and omega-3s. Reprinted with permission, from The Blender Girl Smoothies © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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Well-Crafted Vegan Macaroni and Cheese Mix

Vegan mac n cheese mix by Miyoko Schinner

Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! It makes enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese.Reprinted by permission from The Homemade Vegan Pantryby Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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Almond Feta-Style Vegan Cheese

Almond feta-style cheese by Miyoko Schinner

I had almost forgotten the joy that feta cheese can add to dishes. For example, the wonderful Greek spinach pie, spanakopita—I had basically given up on this entirely. I’d made and had many vegan versions of it, but without the briny flavor of feta, the flavors just fell flat. After much knocking around in my noggin, I came up with the perfect vegan substitute.

Salty and briny, this feta works beautifully crumbled over salads or slightly melted in all of the traditional dishes. Best of all, stored in brine, it keeps for weeks, getting stronger in flavor and more delicious as time goes by (in fact, it vastly improves after a month, so make this weeks ahead of time if you can). Reprinted by permission from The Homemade Vegan Pantry** by Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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