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→
Southwestern and Mexican-inspired meals, including vegan fajitas, quesadillas, tostadas, and tacos are incredibly easy to prepare and to build meals around. Often, you only need to prepare whatever it is that’s going to be enclosed in the tortilla, and then set everything else out. Everyone at the table assembles and embellishes their own creation to their own liking. It’s all so festive and colorful — no wonder these kinds of meals are often referred to as fiestas! Take a look at these offbeat Cauliflower Power Tacos — veggie lovers will devour these tacos filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. more→
When the autumn chill sets in and it gets dark early, there’s nothing more comforting than a warming bowl of soup or stew filled with harvest vegetables. This selection of 12 vegan fall soups and stews feature potatoes and sweet potatoes, harder squashes, corn, greens, and more — nicely spiced and aromatic. Some of these recipes are longer-cooking than late summer soups, but none are at all difficult to make. Make a big pot on the weekend and enjoy leftovers when you come home from work on Monday and Tuesday. These soups are great to pack into a Thermos to take to work or school, too. Moroccan-Style Vegetable Stew, above, looks as good as it tastes. It’s a wonderful way to warm up cool season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. more→