Recipes

Build Your Own Smoothie

Build your own smoothie info graphic

This colorful chart (© Live Love Fruit ) gives you a great visual on how to build an array of delicious, nutritious smoothies that blend nondairy milks or juices, fresh fruits, green veggies, nuts butters or seeds, and super foods. Experiment with quantities and consistencies to suit your particular taste, and vary them from time to time, according to season and what you have on hand. Aside from good ingredients, you’ll also benefit from a good blender if you’d like smoothies to be part of your daily routine. more→

image_pdfimage_print

Chocolate Raspberry Banana Smoothie

Chocolate Raspberry Smoothie

As a change of pace from the classic strawberry-banana, try this easy chocolate raspberry banana smoothie. Use frozen raspberries any time of year (keep them frozen for a frosty treat!) and fresh raspberries whenever possible. more→

image_pdfimage_print

Chocolate Chip–Banana Muffins

vegan chocolate chip banana muffins recipe

These moist vegan chocolate chip-banana muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious (Book Publishing Company), reprinted by permission. more→

image_pdfimage_print

Quesadillas with Black Beans, Broccoli, and Portobellas

Vegan quesadillas with black bean, broccoli, and porobella

These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients).  more→

image_pdfimage_print

Red Lentil Soup with Spinach or Arugula

Red lentil soup3

Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Once you’ve done the onion-garlic sauté, there’s very little additional work to do! Serve with fresh pita, croutons, or crispy pita chips that you can crumble right into the soup. The recipe yields a flavorful but mild soup; see notes on seasonings following the recipe if you’d like to kick it up a few notches.

more→

image_pdfimage_print

No-Bake Crispy Rice and Seed Bars

Crispy rice bars in pan

These brown rice cereal bars, filled with seeds and dried fruit, are super-quick to make and provide a nutrient-dense treat that tastes decadent. My gosh, these are yummy, if I do say so myself! No baking or machines required, just a bit of patience as they set up in the refrigerator.

more→

image_pdfimage_print

Golden Roasted Cauliflower with Red Onion

Roasted cauliflower with red onion

Curry and lemon add an offbeat flavor and vivid color to this roasted cauliflower dish. Red onion and garlic add depth of flavor. Use on its own as a tasty side dish, or toss with pasta or grains. more→

image_pdfimage_print

Pasta with Vegan Alfredo Sauce

Vegan alfredo sauce recipe for pasta

If you’ve been looking for a healthier Alfredo sauce, here it is! This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives, as shown, and some tomato wedges. more→

image_pdfimage_print