Healthy Kitchen

Chickpea and Kale Sandwich Spread or Salad

Chickpea and kale sandwich spread

Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

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Sesame Zucchini “Noodles” with Snow Peas

Zucchini snow pea salad

This very green salad has a contrast of flavors and textures, from the crunch from the snow peas to the tender raw zucchini “noodles.” Though nice and light, the sesame dressing and two kinds of seeds — sesame and sunflower — give it substance.

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Unbaked Fudgy Brownies

Unbaked brownies

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. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

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Favorite Cookware and Tools for the Plant-Based Kitchen

Progressive international Produce keepers

Excerpted and adapted from from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo above by Hannah Kaminsky. The plant-powered kitchen need not be magazine-gorgeous and outfitted with the latest gadgets and appliances. These things would be nice, of course, but they’re not required to create delicious meals. Still, an assortment of basic tools can make life in the kitchen easier and, in some cases, more enjoyable. Just as with pantry items, you don’t have to run out and buy all these items at once—or at all. These are tools I enjoy having in my kitchen and that you might, too, as as you begin to enjoy more plant-based meals. more→

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VegKitchen’s Top 5 Green Smoothies

Green velvet smoothie (kale, banana, and avocado)

Green Velvet Smoothie is a creamy, filling smoothie. Hemp seeds are optional, but they’re one of the best, most concentrated sources of Omega 3s—better (and tastier) than flaxseeds. Shown above, photo by Susan Voisin. more→

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VegKitchen’s Top 6 Quinoa Recipes

Quinoa, corn, and black bean salad

Considered a “superfood” for its superior nutritional profile, quinoa cooks in a mere 15 minutes, and its fluffy texture and nutty flavor and aroma make it extremely versatile. Here are VegKitchen’s most visited and best-loved quinoa recipes. more→

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6 Fabulous Recipes for Chia Seeds

Chia seeds - varieties

Chia seeds are everywhere these days! Known for their abundance of Omega-3 fatty acids, these tiny seeds can improve your heart health and cholesterol levels, and can be helpful in losing weight. The gel that is formed around the seed with the help of water has no calories and makes you feel more full. Chia seeds are abundant in antioxidants, as well as complete protein. Here are 6 fabulous and fascinating ways to use this superfood. more→

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Zucchini Fettuccine with Fresh Tomato Salsa

Zucchini Fettuccine with Fresh Tomato Salsa from Laura Theodore

This raw “noodle” side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Photo by Warren Jefferson. more→

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