Healthy Eating Tips
When winter chill sets in, salad isn’t the first line of comfort our palates crave. And with good tomatoes in short supply (or very expensive), the usual kind of tossed salad doesn’t always appeal, even as a side dish. It’s still important to eat lots of fresh uncooked (or lightly cooked, in some cases) produce, no matter what the season. Here are 7 ways to make that happen, even in the dead of winter!
Sweeten the deal with fruit: Adding winter fruits to salads turns them into instant sunshine on a plate. Oranges, pears, and apples perk up otherwise savory salads. It hardly gets better, or easier than the Avocado and Orange Salad, at top. See the Cabbage, Apple, and Raisin Slaw, below. Or try Mixed Greens with Pears, Cranberries, and Pecans. more→
Once winter weather sets in, there’s nothing like a hearty bowl of lentil soup or stew to get the chill out of your bones. There are several varieties of lentils, most commonly the greenish brown (or brownish-green) type, which keep their shape in soups and stews, and tiny red lentils, that melt into a thick, nourishing base. Lentils are nourishing, high in protein, and very inexpensive, so make them a regular in your pantry shelves. Lentil soups can often serve as a meal’s centerpiece, completed only with fresh bread and a colorful salad. Here are 10 lentil soups and stews that will keep you warm all winter.
In Curried Red Lentil, Pumpkin, and Cauliflower Soup (shown at top) pumpkin or butternut squash puree adds to the orange-y goodness of this soup — and cauliflower and spinach contribute to its overall veggie-packed deliciousness. more→
Vegan cornbread is one of the easiest kinds of quick bread to make at home. And that’s a good thing. as it’s fairly challenging to find good store-bought vegan cornbread. The rather dry crumb of a cornmeal-based bread requires a careful confluence of ingredients to result in a moist texture and delectable flavor. Here are six of our favorites. The first three goes well with warming soups, stews, and chilies, and the last two skew more toward tea breads, with slightly sweet flavors. Corn Kernel Cornbread or Muffins, above, are great with all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. more→
Packed with nutrients, cranberries give fall dishes bursts of their distinctive tart flavor and are full of antioxidants. Harvested between September and December, that’s the time to take full advantage of them in fresh form. Here are a few fall favorites that really pack them in. For more information, go to our post on cranberries. Our vegan Cranberry-Carrot Cake with Maple-Cream Cheese Frosting is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner and wonderful for Christmas as well. more→
At VegKitchen, we’re all for good-quality shortcuts like prepared marina sauce, salsa, Asian condiments, and the like, to ease the way to quick meals. But sometimes it’s fun to make your own, not to mention more economical and a lot lower in sodium! Here’s a selection of useful sauces and condiments you can make right in your own kitchen.
Prepared salsas comes in numerous varieties, and have so many uses. If you’re going to buy store-bought, go beyond mild, medium, and hot, and choose intriguing flavors like pineapple, mango, chipotle, or piquant tomatillo. Or, replicate and even improve on jarred salsas— homemade salsa is so easy to make. We’ve got a wide array salsa recipes for you at Fresh and Tasty Salsa Recipes — so break out the tortilla chips and beer and have a great time! more→
If you’re looking for sweet treats that are easier on the budget than buying energy snacks and fine chocolates, try these easy recipes. They taste like candy, but feel like sustenance! Abbie Jaye, AKA Chef AJ contributed the decadent Peanut Butter Fudge Truffles, above — so easy to make, and they contain only 5 ingredients. more→
Wild rice graces fall and winter dishes with an earthy, nutty quality that’s unique and unlike any other grain, though it’s technically not rice or even a grain at all (it’s the seed of an aquatic grass). It’s never polished or refined, making it rich in nutrients and antioxidants. See more of our info and tips on Wild Rice. It’s a bit pricey, so very often, it’s combined with long-grain brown rice or another grain. No matter how you use it, wild rice adds a touch of class to recipes. Case in point, these delectable vegan Quinoa and Wild Rice Burgers, above. Serve on their own with a sauce or on whole-grain buns; they’re good in pita breads with leafy greens and/or sprouts as well. more→
At VegKitchen, we sure do love our pasta and noodles! After a brief demotion in the food world due to concerns about wheat in general and gluten specifically, pastas and noodles have made a roaring comeback. That said, if you do avoid gluten by necessity or choice, GF pastas have become much better over the past few years. And several Asian noodles — bean threads, rice vermicelli, and soba (buckwheat noodles) are naturally gluten-free. To celebrate World Pasta Day, October 25, the International Pasta Organisation and Oldways Preservation Trust would like to debunk the following five pasta myths: more→