Vegetables All Year Round
Twice-baked potatoes (also known as stuffed potatoes) seem like they’d be an easy thing to prepare for quick meals. They look so enticing, and have “comfort food” written all over them. But if you’re preparing them for several people, the process can be a bit tedious. Let’s say you start with 4 or 6 big potatoes. You have to neatly scoop out 8 to 12 halves, leaving not too thin or thick a shell. Then, you need to mash and combine the scooped-out flesh with other prepped and cooked ingredients.
The resulting mixture must then be stuffed neatly back into the potato shells (with the hope that you didn’t add in too many or too few additional ingredients). And finally, it all needs to be heated up in some way, hence, “twice baked.” more→
I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.
Who doesn’t love home fries? Laura Theodore came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest. Recipe and photos by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission.
Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas.
Pappardelle are flat noodles about one inch wide that are usually served with rich creamy sauces and gravies. In this dish, thinly sliced zucchini stand in for the pasta. Look for young zucchini for the best results. Recipe and photo from The Almond Milk Cookbook* by Alan Roettinger, @2015 The Book Publishing Company. Reprinted by permission.
It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
A carrot is the same shape as a hot dog and close enough in color to make a decent substitute. But what about the taste? I promise you, this marinade really takes it to the next level. I think the sesame oil helps, but the vinegar gives it that “cured” flavor, too. Think of this as a fun vegetable side dish rather than as a main dish. Recipe and photo reprinted with permission from The Easy Vegan Cookbook* by Kathy Hester ©2015, published by Page Street Publishing.
Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas.