Classified as a berry, the pomegranate is native to Persia and is one of the oldest known fruits. used for food as well as medicinally for centuries. Its prime season in most parts of the world is September through January. This slightly tart yet sweet berry takes some effort to prepare and eat — as basically, it’s a collection of lots of seeds, but with all of its health benefits, you may find it worth your while. Besides the whole, fresh fruit you can purchase pomegranate juice, and even pomegranate oil. more→
Contributed by Zel Allen. Kohlrabi, once the favored vegetable of European nobles and peasants alike, has fallen off the veggie pop charts. However, we predict a comeback for this neglected member of the Brassica oleracea family, more commonly called the cabbage family. Some people have mistakenly labeled kohlrabi a cross between a cabbage and a turnip. This is understandable, since both are members of the brassica family, but they are not of the same variety. more→
When you’re in a rush out the door, you need snacks that are quick and easy to grab — but when you’re vegan, finding this kind of snack is not always easy. What should you do? What are some good animal-product-free products and foods to buy? What sort of foods should you keep on hand? To help answer those questions, here are five great on-the-go, totally vegan snacks to check out! more→
We all have days when we just can’t deal with making anything complicated. Or weeks when we didn’t do much shopping and hardly any pre-planning — it happens to everyone from time to time. There are days when it’s all we can do to stop ourselves from reaching for the take-out drawer. There’s nothing wrong with keeping a a meal really simple — even when not under duress. Here are five 5-ingredient recipes (salt, pepper, and water don’t count) that will make those “too tired to cook” days a whole lot better. more→
I fully admit, I’m an avocado addict. Yes, they’re loaded with nutrients, including folate, vitamins B, C, K and E, fiber, niacin, potassium and more. They’re a great source of good fats and fiber. But I really love them for how they taste, and their mouth feel. Based on reader enthusiasm, here are a few of our favorite ways to feature avocados in easy recipes. more→
Since the 1980s I’ve cherished 100% ceramic cookware. To understand why, let’s consider roasted marshmallows. Some folks like to quickly toast/scorch the outside of their marshmallows, while others carefully slow-roast their soft little pillows until the heat deeply penetrates the core, enhancing the flavor throughout and—careful now—melting the sticky goodness right off the twig. more→
Broccoli may have lost a bit of its standing in the world of cruciferous veggies now that kale has taken over this world, but it’s still a powerhouse veggie by all standards. A particularly rich source of Vitamins C and K, it’s also a great source of dietary fiber and numerous other vitamins, minerals, and micronutrients. Best of all, once you know how to tease out its best qualities, it’s one of the tastiest and most versatile green veggies you’ll welcome into your kitchen. Here are some VegKitchen favorites.
If you’re looking for easy, tasty, and healthy vegan spinach recipes, look no further! Among the dark, leafy greens, spinach is among the quickest to cook (or you don’t have to cook it at all), and perhaps the most versatile. Learn more about the benefits of this leafy wonder, as well as some tips, in Spinach: A Powerhouse Veggie. Here’s VegKitchen’s wide array of recipes. more→