Vegetables All Year Round

Portobello Mushroom Tacos

Portobello Mushroom Tacos from Forks Over Knives

Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→

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Twice Baked Golden Potatoes

Twice Baked Potatoes by Joelle Amiot from jarOhoney

These little gems have ALL the flavor without the fatty ingredients we have indulged in the past. The two examples that I will touch on (because the other one is kinda obvious) is replacing dairy ingredients with nuts and incorporating the veggies and spices. Normally when people think of twice baked potatoes they think of creamy potatoes and smoky bacon flavors. How do you achieve these traditional flavors while adhering to a completely veggie lifestyle? Easy!

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Simple Pasta with Broccoli and Sun-Dried Tomatoes

Pasta with broccoli and dried tomatoes

Sometimes simple can be sublime, and if you’re a broccoli fan, you’ll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic. Complete the meal with a colorful salad that includes some chickpeas or any kind of bean. more→

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Zucchini Fettuccine with Fresh Tomato Salsa

Zucchini Fettuccine with Fresh Tomato Salsa from Laura Theodore

This raw “noodle” side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Photo by Warren Jefferson. more→

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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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