Vegetables All Year Round

Portobello Fajitas with Roasted Poblano Cream Sauce

Portobello Fajitas by Zsu Dever from Everyday Vegan Eats

The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→

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Vegan Zucchini Summer Quiche

ZUCCHINI QUICHE

A warm-weather brunch calls for quiche, so I created this vegan version to pleasingly fit the bill. Featuring shredded zucchini and a flaky, gluten-free crust, this quiche will be declared a winner when served at any midday meal. Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* by Laura Theodore (BenBella Books 2013), reprinted by permission.

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Shiitake Watercress Soup

Shiitake Leek Soup from Joel Fuhrman

Leeks, mushrooms, beans, garlic, and watercress are super-nourishing ingredients that add up to a soup that’s delicious, too. The watercress gives this soup a springtime flavor, but it can be enjoyed any time of year. Recipe from Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman. ©2012, HarperOne, reprinted by permission. more→

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Orange and Cucumber Salad with Spring Greens

Spring greens salad with cucumbers and oranges

Spring’s early greens, including baby bok choy, arugula, and watercress cross paths with the last of the cold season’s small oranges in this easy and delectable salad. Recipe from Wild About Greens. Photos by Susan Voisin. more→

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Quinoa with Mixed Squashes and Mushrooms

Quinoa with mushrooms and squashes

Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.

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Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce

Stuffed Sweet Potato with Black Beans and Avocado from Christina Cavanaugh

Loaded with cumin-scented black beans, fresh sprouts, avocado and topped with a chipotle lime tahini sauce, this is a Meatless Monday (or any day) meal that’s packed with flavor and nourishing ingredients. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.  more→

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Asparagus, Squash, and Red Bell Pepper Sauté

Asparagus, squash, and red bell pepper sauté

An appealing vegetable trio — asparagus, zucchini or summer squash, and red bell peppers — is enlivened by a wine-scented sauté. This colorful veggie side dish is perfect for embellishing everyday meals as well as spring holiday dinners. 
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Hungarian-Style Noodles with Cabbage and Poppy Seeds

Hungarian Style Noodles with Cabbage

The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.

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