Vegetables All Year Round

Vegan Cream of Broccoli Soup

Vegan cream of broccoli soup

A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. This is great served with many kinds of wraps or sandwiches, or with a colorful main dish salad such as Taco Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Orange-Glazed Tofu and Broccoli

Orange-Glazed Tofu and Broccoli

This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side. Photos by Evan Atlas.

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Sesame Zucchini “Noodles” with Snow Peas

Zucchini snow pea salad

This very green salad has a contrast of flavors and textures, from the crunch from the snow peas to the tender raw zucchini “noodles.” Though nice and light, the sesame dressing and two kinds of seeds — sesame and sunflower — give it substance.

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Okra Masala (Bindi Bhaji)

Okra Masala by Terry Hope Romero from Vegan Eats World

Okra haters, prepare to be wooed. While normally I flag okra dishes for okra lovers only, many testers served this to okra skeptics (including themselves) with smashing results! This single-vegetable Indian curry is easy to love, loaded with garam masala and a touch of fresh tomato. A complete meal with any Indian bread or rice, bindi bhaji reheats beautifully. For best results use the freshest okra you can find; pods should be firm and the tips snap off easily. more→

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Mexican Roasted Corn Salad with Avocado (Esquites)

Mexican Roasted Corn Salad by Terry Hope Romero from Salad Samari

I could eat a different corn salad every night (corn is the perfect hearty addition to summertime salads), but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all that’s required is toasted hot corn for a mouthwatering treat. 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. more→

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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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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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