There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. more→
There’s something about stuffing that evokes comfort and nostalgia. While stuffing can be a nice change-of-pace from other starch-based side dishes for everyday meals, most of us don’t think of making it other than for holiday meals. Maybe that’s why it retains an air of special occasion, though it’s a humble sort of dish. The stuffings here follow tradition by including bread as a basic ingredient. For those who eat gluten free, the good news is that there are several brands of gluten-free bread that can be used to make the bread cubes or bread crumbs in these recipes. In Cranberry Pear Wild Rice Stuffing, above, the wild rice adds a wonderful texture, and the slight sweetness of dried cranberries lends a delicious flavor. Serve on its own; or use to stuff winter squashes for a dazzling holiday main dish. more→
Commercially prepared vegan Parmesan topping is OK, but homemade is better! Here’s a delicious, nutritious nut-based dairy-free topping you can make in minutes. more→
Here’s a fun, useful, and luscious giveaway especially for VegKitchen readers, brought to you by my friend and talented colleague, Laura Theodore, also known as The Jazzy Vegetarian. One fortunate reader will receive The Best of Jazzy Vegetarian 3-DISC, DVD Set — fans of this highly successful series know that vegan chef Laura Theodore can turn any meal into a delicious special occasion.
Great news for VegKitchen readers — Vitamix is offering their 5200 model high-speed blender to one lucky winner. It has all the features that has made it the gold standard of high-speed blenders:
- Create every course of your home-cooked meal—from frozen drinks to creamy desserts
- Create smoothies, hot soups, and frozen desserts with one machine.
- 64-ounce container is perfect for family meals and entertaining.
- Includes cookbook with hundreds of chef-tested recipes.
- Standard 7-year warranty included.
I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
Plant Power by Nava Atlas was just released a couple of weeks ago, but lots of great coverage will let you sample the book around the web — the easy, colorful, and healthy recipes highlighted in these posts are but a mere fraction of the content of this 376-page book. Plant Power gives you everything you need to know for a delicious plant-based life, gloriously photographed by Hannah Kaminsky. There are still 3 giveaways open: more→
With exploding interest in plant-based foods, a VegKitchen.com app is being planned. Help us make vegan meals easier and more fun for even the busiest of cooks! Visit our Indiegogo campaign for details. Cool rewards at every donation level. more→