In my experience, I’ve found that those who like vegetables are particularly fond of the tried-and-true varieties. Broccoli, carrots, peas, potatoes, sweet potatoes, and corn occupy the top rung; “second string” vegetables include cauliflower, green beans, greens, squashes, and such. If those in your household are open to new vegetable adventures, here are a few that you may not think of buying regularly, but which might add fun and variety to the everyday repertoire.
Living in today’s busy world finds most of us with limited time for many things — exercise, socialization, and perhaps most significantly, for meal preparation. The oft-quoted adage “breakfast is the most important meal of the day” is often quoted because it is true. Our first daily meal is vital for optimal mental and physical functioning, and it should be a top priority. A central strategy in making breakfast an achievable ritual, therefore, is finding meals that are quick to prepare. more→
You won’t believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They’re flourless, gluten-free, and altogether rich and yummy. Photo by Hannah Kaminsky of Bittersweet Blog. more→
Olives belong to the group of fruit called drupes that also includes mangos, plums and almonds, among others. They have been used for over 2,000 years by various cultures all over the world for food as well as medicine. One serving of olives has only 25 calories and 2.5 grams of fat and count as a serving of fruit. Olives have no trans fats, no cholesterol, are low in carbohydrates and free of allergens. They are packed with monounsaturated fatty acids (the good fats!), vitamin A, C and E, iron, calcium and natural antioxidants.
Any time you put kale and quinoa together, it’s a winning duo. Not only are they both nutritional powerhouses, they taste and look fantastic together. Cook quinoa ahead of time, and this salad can be made in a snap. For an easy meal, serve with Sweet and Savory Sautéed Tofu, and corn on the cob or baked sweet potatoes. Photos by Hannah Kaminsky.
Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. more→
Healthy? Chocolate? Yes, please! This smoothie uses homemade walnut milk and even adds two cups of frozen broccoli whose flavor or color cannot be detected at all. This is the perfect smoothie for kids (or significant others) whom you might just not want to tell them that it’s healthy. Recipe and photo contributed by Carrie Forrest, from Carrie on Vegan. more→
Contributed by Colleen Holland, associate publisher of VegNews. I am just going to say it: vegans have a dirty little secret. To the outside world, we eat nothing but sprouts, hummus, and brown rice, but us seasoned herbivores know the truth. You know what I’m talking about—maple-glazed doughnuts, cookies ‘n’ cream milkshakes, mile-high peanut butter cakes, Doritos-style chips, caramel candy bars, and the list goes on. In 2013, there is a vegan version of nearly every dessert or snack on the market, and we can’t get enough. Heck, I didn’t even eat most of this stuff before I went vegan, but put a chocolate peanut butter cup or marshmallow moon pie in front of me now, and suddenly the world comes to a halt. Why? Because it’s vegan. more→