Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy. more→
As with all desserts that spotlight fresh fruit, the season’s best berries make this tart shine. This dessert was inspired by a large basket of spring strawberries from Fall Creek Farm in Granbury, Texas, where Cullen and Ashley Crisp’s mantras are “the smaller, the sweeter” and “the redder, the better.” If you’re purchasing the grocery-store variety, pony up for organic—it’s worth it. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. more→
This style of preparing potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin—thin, tender slices and deliciously crusty edges—without the heavy sauce. I especially like this technique for sweet potatoes, which are grown in Texas much of the year. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. more→
This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu “feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It’s a nice dish to bring to potlucks, as well. Photos by Evan Atlas.
If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.
Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission. more→
Golden turmeric milk, a traditional elixir from the ancient system of Ayurveda, has been recommended for increased immunity and to help inflammation by yogis and Ayurvedic practitioners throughout the ages There are many variations of Golden Milk, many using almond oil. I like using coconut oil instead, and adding some additional warming spices, for flavor and added health benefits. A healing turmeric tonic, this is much more economical to make at home than buying ready-made turmeric beverages. Recipe and photo contributed by Chantelle of Naked Cuisine. Reprinted by permission. more→
Diana, blogger at Veggie Next Door, and one of my recipe testers, warns that this might not be the best snack for a party setting since one is guaranteed to have garlic-breath, but I couldn’t resist trying to make a favorite pre-vegan appetizer of mine — Boursin® cheese. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books. more→