Healthy Kitchen

VegKitchen’s Ashkenazic Passover Favorites

vegan matzo ball soup recipe

VegKitchen’s vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring. Here’s a full menu for Ashkenazic (Eastern European)-style recipes, from matzo ball soup to dessert. If you want even more choices, go to our Vegan Passover Seder Recipes and Menus. That’s where you’ll find tips for putting together a plant-based Passover Plate, as well. First up, and central to the celebration, Spring Vegetable Soup with Vegan Matzo Balls. more→

image_pdfimage_print

7 Vegan Bowls from VegKitchen and Around the Web

Veggie Sushi Bowl

Big, bountiful bowls are all the rage, and it’s easy to see why. A bowl in this context is a basically an artful arrangement of veggies and sometimes protein on a bed of grains or noodles. It’s not just a big bowlful of one dish, where every bit is the same as another. It’s a little of this and a little of that, adding up to a feast for the eyes as well as the palate. This delightful Veggie Sushi Rice Bowl tastes like your favorite vegetable sushi, but without the fuss and mess of the rolling and cutting. It’s a great way to use leftover cooked rice and a nice combo of cooked and raw. more→

image_pdfimage_print

VegKitchen’s Top 10 Carrot Recipes

creole cream of carrot soup

With all the dark leafy greens and nutrient-dense seeds (like chia and hemp) out there, it’s easy to overlook common veggies like carrots as super foods. Carrots are a powerhouse veggie by any standard, rich in beta carotene and vitamin C. And in culinary terms, few vegetables can rival the versatility of carrots, which can star in soups, salads, roasted dishes, sides, and  even delectable desserts. Creole Creamy Carrot Soup, shown above, has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. more→

image_pdfimage_print

How to Make Luscious Creamy Dishes Without Dairy

Peanut Butter Pie by Sharon Palmer from Plant-Powered

Many people (even those who secretly suspect that they’re lactose intolerant) say they could never give up dairy, claiming they’d miss those creamy, comforting dishes too much. These days it’s so easy to create creamy, dreamy dishes that are completely dairy-free in a number of ways. Here are just a few delicious examples. Shown above, the secret to this light and luscious Creamy Peanut Butter Pie—kissed with the dynamic duo of peanut butter and dark chocolate—is silken tofu. The same is true in Easy Vegan Pumpkin or Squash Pie. more→

image_pdfimage_print

10 Delicious Recipes Using Almonds and Almond Butter

Simple quinoa pilaf with peas and almonds recipe

Almonds are packed with lots of nutritional benefits, and being a mild-flavored nut, they’re incredibly versatile, too. Almond butter makes a perfect soup base; they’re delicious as part of pilafs and noodle dishes, and are a great choice for healthy dessert treats. Here are some of our favorites, starting with this tasty and nourishing Simple Quinoa Pilaf with Peas and Almonds.
more→

image_pdfimage_print

5 Easy and Tasty Ways to Use Maca Powder in Food

mocha maca banana smoothie

Maca powder, a superfood that’s derived from a root native to Peru, has numerous health benefits.  Maca is best used without cooking or baking it. The easiest way to use maca powder is to add anything from a teaspoon to a tablespoon to smoothies or protein shakes. The malty flavor works particularly well with chocolatey flavors, as in this Mocha Maca Banana Smoothie, shown above; but it also goes well with fruitier flavors, as in Strawberry-Vanilla Maca Smoothie. more→

image_pdfimage_print

Yellow Pear and Spinach Smoothie

Pear and spinach smoothie from Love and Lentils

I used forelle pears for this smoothie, as they are cute and adorable and bite-size. Okay fine, not only because of that, also they are quite sweet and have a bit of a cinnamon spice flavor (making them perfect for kid-friendly snacks or smoothies). This variety is only available from about September until December, so use another kind of nicely ripe yellow pear at other times or if unavailable. I call this smoothie my winter blend; because of the pear variety and also because it’s not a freezing cold drink. If you want to make it colder, go ahead and add a few ice cubes. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
more→

image_pdfimage_print

Kañiwa: A “New” Ancient Superfood

Cooked kañiiwa

Contributed by Aimable Johnson. Quinoa is a food that has been embraced by the health food crowd. A ‘superfood’ grain from South America, it has become extremely popular due to its numerous uses. With quinoa established, now it’s time to meet its cousin, kañiwa. more→

image_pdfimage_print