Multicolored Pasta Salad for a Crowd is a veggie-filled pasta salad that’s always a crowd-pleaser. Broccoli, carrots, yellow squash, and briny olives and dried tomatoes make this a most colorful dish. This is a great choice as a vegan potluck recipe for warm weather occasions.
Warm, creamy, and comforting, Pumpkin Bread Pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion. Recipe and photo above by Hannah Kaminsky.
Kale, tofu, and peanut butter join forces in Spicy Braised Kale and Tofu to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe above by Dr. Joel Fuhrman. more→
In these Banana-Scented Vanilla Cupcakes with Chocolate Frosting, the banana helps add stability and moistness, so don’t leave it out to make a vanilla-only cake. It is such a subtle flavor that is most lovely, and the cake is fluffy and moist, perfect for any special occasion.
Skillet Berry-Apple Crumble is a way to enjoy apples and berries, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. Photo above by Susan Voisin. more→
White Bean and Spinach Burgers are mild, yet flavorful. They’re great in pita sandwiches, on English muffins or rolls, or served without any bread at all. Kids who are open to green foods might enjoy eating these out of hand. Leftovers are delicious used in sandwiches for brown bag lunches.
Excerpted from Vegan Planet © 2014 by Robin Robertson. Many animal-based ingredients lurk in seemingly vegetarian and vegan foods. Beyond the obvious anchovy-laced Worcestershire sauce and the“milk”contained in milk chocolate, animal products such as gelatin and lard can be found in commercial items such as marshmallows, cookies, crackers, chips, candies, pastries, and refried beans.
Excerpted from Hot Vegan: 200 sultry & full-flavored recipes from around the world * by Robin Robertson/Andrews McMeel Publishing, LLC © 2014. Reprinted by permission. To put the “hot” in “hot and spicy,” we generally look to chiles as the world’s most universally popular heat source. Erroneously called chile “peppers,” attributed to an error by Christopher Columbus, chiles are not peppers at all, but actually fruits. They are used in a wide variety of cuisines throughout the world in a variety of forms. You can buy them whole, fresh, dried, canned, and jarred in the form of chili oil, paste, and powder, as well as hot red pepper flakes and ground red pepper, or cayenne. Many hot condiments are made with chiles, and these include chili sauce, hot bean sauce, salsas, and various chutneys. Tabasco, a particularly popular brand of hot chili sauce, is in such wide use that it goes by its brand name. more→