Special Occasions and Entertaining

Quinoa with Cauliflower, Cranberries, and Nuts

Quinoa and cauliflower pilaf

This pilaf combines two companionable ingredients—cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad.  more→

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Easy Portobella Burgers

Easy Portobella Burgers

The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any  kind of potato salad.  Photos by Rachael Braun. more→

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Multicolored Pasta Salad for a Crowd

Tricolor pasta vegetable salad

Here’s a veggie-filled pasta salad that’s always a crowd-pleaser. Broccoli, carrots, yellow squash, and briny olives and dried tomatoes make this a most colorful dish. This is a great choice as a vegan potluck recipe for warm weather occasions. Photos by Evan Atlas. more→

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Raw or Nearly-Raw Cold Beet Borscht

Nearly raw beet borscht

The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky. more→

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Moroccan-Flavored Tofu with Apricots, Olives, and Almonds

Moroccan-Style Tofu with Apricots, Almonds, and Olives

Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t be daunted by the ingredient list; it’s an easy dish that comes together quickly and is also a feast for the eyes. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
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Creamy Tofu Scramble with Kale and Pumpkin or Butternut Squash

Creamy Tofu Scramble with Kale and Butternut Squash

This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. more→

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Seven-Vegetable Couscous

Seven-vegetable couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah (Jewish New Year) favorite among Sephardic Jews. Despite the longish ingredient list, it’s easy and quick enough to serve as a mid-week main dish even if you don’t observe the Jewish New Year. Feel free to replace other veggies for the ones listed below. Want a gluten-free version? Substitute  quinoa for the couscous. From Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan Kitchen. more→

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Grilled Tempeh, Green Beans, and Pineapple

grilled pineapple, tempeh, and green beans

For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.* more→

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