This delightful rice bowl tastes like your favorite veggie sushi, but without the fuss and mess of the rolling and cutting. It’s a great way to use leftover cooked rice. Short-grain brown rice gives it the most authentic flavor, but really, any kind of whole grain rice or rice blend will do. Once your cooked rice is on hand, this is really no more time consuming to make than a sandwich or any other kind of salad, and if you use a covered container, it’s an offbeat portable lunch that you’ll be happy to dig into! Photos by Rachael Braun. more→
Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. It’s a meal in a bowl that you can complete easily with fresh garlic bread and a big salad. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
I really loved Almond Joys growing up (and of course I will not be eating those now) so I wanted to come up with a granola bar that would be reminiscent of that. Oh my gosh, I think I did it! The whole family really loved these and I swear you will think you are eating something unhealthy they are so good. These are even yummier the next day and they are a very moist, cake-like granola bar. Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama. more→
Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the Avocado Tartine offered at the restaurant chain Le Pain Quotidien. These eateries are all over NYC and are spreading elsewhere, which is great, as I’m completely addicted to that sandwich. Here’s an easy way to recreate it at home — also a good thing, as I’m quite addicted to avocado, plain or embellished. more→
Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade chocolate wafers turn this delicious, unpretentious pear and cranberry compote into an elegant, alluring dessert perfect for holidays or company meals. Recipe contributed by Zel Allen, from Vegan for the Holidays. Photos by Jennifer Strohmeyer of Virtually Vegan Mama.
This easy wrap is a longtime family favorite. Barbecue-flavored seitan contrasts deliciously with cool avocado and leafy greens. Like most wraps, it’s a salad disguised as a sandwich. It’s easy to make, fun to eat, and go well with just about anything — soups, potatoes, fresh corn, pasta salad, salsa and chips — any way you serve it, it’s a great meal. Need only one wrap? Cut the recipe in half. Or to serve four, double the recipe. You can substitute tempeh or tofu for the seitan. Photos by Hannah Kaminsky. more→
These light and healthy clusters boast an irresistible creamy, crunchy sweetness. Apricots are rich in iron, potassium, vitamin A and fiber. Also, these muffin clusters are flourless and gluten-free! Enjoy these yummy and good for you treats … they are nutrient-rich and delish! Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama. more→