Recipes

Pesto Cauliflower & Potato Salad

Pesto Cauliflower Salad by Terry Hope Romero from Salad Samurai

This classic combination of pesto and potatoes is lightened up with irresistible grilled cauliflower. For a more substantial pesto entrée, replace half or all of the cauliflower with pasta, preferably those tight little twists called gemelli. From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books, ©2014. Photos by Vanessa K. Rees.

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Potato and Grilled Corn Salad with Fresh Dill

Potato and Corn Salad

When summer is in full swing, it means picnics, family bike rides, BBQs, and lots of dinners on the patio. A popular summer salad which I was never really able to get behind is the traditional potato salad. I just find it too heavy with mayo and much too creamy for my liking. I do, however, love the idea of grilled corn, fresh dill, and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish. This recipe makes for excellent leftovers, and it’s so easy to whip up to bring along to a lunch or dinner party. It won’t leave anyone feeling weighed down by heavy mayo, and you can proudly say it’s vegan! Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
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Coconut Mint Chip Shake

Mint Chip Milkshake by Sophia Z from Love and Lentils

I was a huge fan of milkshakes growing up (who wasn’t??). My all-time favorite ice cream flavor has always been mint chocolate chip, and today, it’s my son’s favorite as well. He never, ever gets anything different, it’s mint chip all.the.time. I thought of combining these two delicious childhood favorites into one leaner, greener dairy-free drink. There’s no artificial color here, the beautiful green color comes from healthy baby spinach. The flavor has the perfect amount of mint, and you can top your milkshake with chocolate chips like I did, or cacao nibs for a bittersweet flavor. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.  

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Gallo Pinto Especial

Gallo Pinto by Jason Wyrick from The Vegan Taste

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 and photo contributed by Jason Wyrick from The Vegan Taste.

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Blackberry Watermelon Popsicles

blackberry watermelon ice pops

Who doesn’t love an ice cold, refreshing treat? Popsicles are all the rage right now, & when I saw them, I knew I had to try them. I’ve never made popsicles before, so I was really excited to dig in & give them a shot. I was really surprised how quick they were to make, and how delicious the outcome is. I also love that you can make these with any fruit you can blend! Recipe and photo contributed by Meg Staples, of Veggie Staples. more→

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Dillicious Herb-Stuffed Muffins

Dill muffins by Debbie Adler from Sweet Debbie's Organic Treats

Here’s a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats. more→

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Pumpcorn Bread (Pumpkin Cornbread)

Pumpkin cornbread by Debbie Adler from Sweet Debbie's Organic Treats

Here’s an ingenious fusion of fresh cornbread and pumpkin bread that’s perfect for winter holidays or everyday meals. Perfect to serve with meatless chili and other plant-based stews! Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats.

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Raw Mushroom Medley Scape Soup

Mushroom Scape Soup by Joelle Amiot from Jar o Honey

Garlic scapes are the edible flower of the immature garlic plant. They have been around for thousands of years and are used in both culinary and medicinal applications. The flavor is of a soft, velvety garlic with a hint of green. I can’t think of a more perfect marriage of flavors than mushrooms and garlic! The best thing about mushrooms is that they taste great raw and cooked so I thought an in between soup would be divine. A raw mushroom soup with scapes is perfect! This soup is so simple to make yet bursting with flavor, everyone should make it at least once. Because it is only heated to 105 degrees F, it is the perfect soup also for warmer weather. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. more→

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