Arugula leaves are tender, bite-sized, and packed with a distinct, tangy flavor. Sometimes referred to as “rocket,” this vibrant leafy green is the star of the year-round arugula recipes up ahead.
They’re the versatile friend at the dinner party, blending well with nearly every dish. Not only that, but they’re loaded with nutrients; studies have suggested that a sulfur-containing compound called sulforaphane gives cruciferous vegetables both their bitter taste and their cancer-fighting power. It’s also packed with vitamin A, vitamin K, and antioxidants.
It’s frittata time! This authentic-tasting vegan frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.
These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand in beautifully for egg, and the vanilla extract really jazzes it up!
When you start with a good-quality whole-grain prepared pizza crust and an all-natural sauce, honestly, you don’t need to follow an exact recipe to make creative, delicious veggie pizzas. Vegan mozzarella-style cheese is optional in any of these variations.
If you make too much of a topping, no worries, you can use it as a side dish, stir it into a grain, or make into a wrap with fresh greens the next day. As with most pizza recipes, preheat the oven to 425º F for standard pizza crust, or 400º F. for flatbreads or Italian bread. Read on and enjoy your veggie pizza improvisations!
Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike.
Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through. Recipe and photos for Hash Brown Waffles are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky © 2018 by Skyhorse Publishing. more→
This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.
It makes a fantastic light dessert, or, with a bit of imaginative decoration it makes a tastefully subtle celebration cake too—with a bit of planning needed for the freezing time. Freeze-dried raspberry powder may seem like a futuristic ingredient, but it is well worth having in your pantry as it has so many uses. Try stirring it into oatmeal and adding to your smoothies.
Recipe and photos from Super Loaves and Simple Treats: Modern Baking for Healthier Living by Melissa Sharp © 2018, Avery Publishing. Reprinted by permission.
I tend to add megaflavor to everything I cook, but in this dish I embrace the minimalist trend and really like the simplicity of green onions with spice, sesame, salt, and refreshing crunchy cucumber. It was inspired by something I ate a couple of years ago at Xi’an Famous Foods in Brooklyn.
A friend claimed this menu item, known as A-1, was her favorite thing ever, which I mistook for hyperbole. But I was curious. Well, after ordering it and taking one bite, I was in love and certainly wasn’t prepared for a long-distance relationship with this noodle dish so I made my own version of Cold Cucumber–Chile Noodles.
In Western culture, fermented foods often don’t play enough of a role in everyday fare. Fermented foods contribute to gut health, supplying more probiotic action that what you might find in a capsule. They can also strengthen your immune system, according to this article by expert Rebecca Wood.
“Fermentation increases the flavor, medicinal value and nutrition of foods,” she writes. Of course, you can buy a jar of sauerkraut. And if you do, make sure it’s the kind that is naturally fermented, not just salted. But DIY sauerkraut can be surprisingly easy to make, and allow you to experiment with flavors you won’t find in the store-bought kind. Here are 9 flavorful homemade sauerkraut recipes to tickle your palate and at the same time improve your gut health. more→
In January of 2018 there were near-riots in France as a grocery chain knocked down the price of Nutella, the popular chocolate-hazelnut that’s gathering a following here in the U.S. But is it really worthy of that kind of devotion? After all, the first two ingredients are sugar and palm oil — not ideal fuels to start the day. This sweet cocoa avocado toast has got it all — protein, good fats, whole-grain carbs, and the potassium boost of banana.
While avocado may have seen its day as a trend, it still has plenty of devotees (yours truly included), and has become a fixture on countless breakfast and lunch menus everywhere. After the recent “Nutella riots” as they were dubbed by the press, I merged the concepts of avocado toast and Nutella into one super-simple spread. Using only a handful of real food ingredients, this “Not-ella” spread is oil- and dairy free and sublime. It’s an easy, filling breakfast and a good after-school treat. more→
Salad dressing can get a little tricky when you’re vegan. Most are made out of oils and vinegars. But if you want a hearty, creamy dressing, many have mayonnaise in them. Luckily, it’s easy to get a creamy, vegan salad dressing by using ingredients like vegan mayonnaise, hummus or even nuts like cashews. Below are some of the top creamy vegan salad dressing recipes. more→
My name is Gloria Clay, and I won Vegan Outreach Mac Down Competition in Columbia SC. I was the only person who isn’t chef or an owner of a food truck or restaurant. I’ve never gone to culinary school, so I was surprised and thrilled to win the competition with my original Vegan Mac and Cheese Casserole with a healthy dose of collard greens, and topped with tempeh bacon.
I entered the competition to bring awareness to cruelty free eating and to let people know that they can still enjoy their favorite comfort foods without the use of animal products. more→
The same classic American cheese taste you grew up with: mild, firm, and satisfying. These creamy golden-hued vegan American cheese slices are perfect sliced on sandwiches and crackers. Recipe and photo from Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron, ©2017 by Countryman Press, reprinted by permission. more→