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→
Here are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili. more→
When cold and flu season is in full swing, or if it’s simply a bone-chilling winter day, sometimes you need a big pot of comforting soup and you need it now! One of the most soothing bowlfuls ever is mushroom barley soup, and this shortcut vegan version takes at least an hour off the process. Case in point, our Classic Mushroom Barley Soup, which is about an hour and a half or more, from prep to finish. There’s not a lot of work time, so when you have more leisure to cook soup, give it a try!
This fast version shaves off the time by using quick-cooking barley and precut fresh veggies. It’s just as good as the original, and gets more flavorful as it stands. Look for quick-cooking barley (sometimes called 10-minute barley) in the grains or dried beans section of well-stocked supermarkets and natural foods stores. Trader Joe’s has their own brand, too. Or you can search for quick-cooking barley and order online. more→
Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. 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.
Everybody loves tacos. However, in order to eat tacos as a vegan, we sometimes have to get a little creative. A plant-based diet means we have to load up on veggies and find some alternatives to certain taco staples. Of course, that just means our tacos are more colorful and unique! Some recipes for our favorite vegetarian tacos are over on OhMyVeggies, and they cover everything from tofu tacos to lentil tacos. Most of these vegetarian tacos are great options for vegans, but unfortunately, some of them do include things like eggs. As a result, there are only a few viable options for the most important meal of the day: breakfast! Who wouldn’t want to eat tacos for breakfast? Some people think that to be healthy they should eat less and just skip their first meal, but in actuality, you need to eat a good breakfast. In order to jump start your morning, we’re here to give you some vegan and vegetarian tacos recipes for the best vegan tacos for breakfast! more→
Kasha, or toasty brown buckwheat groats, is a grain that’s popular in Eastern European cuisines. It’s one of a kind of food that you feel strongly about one way or another, as their flavor and aroma are strong and distinct. If you’re a kasha fan, you’ll enjoy this simple dish. Kasha is highly compatible with onions and mushrooms, which are in abundance here.
When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. more→
Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas. more→
Nothing satisfies like a comforting bowl of soup when you come home feeling tired and chilled, or need a remedy for a cold. But lots of chopping and long wait times for simmering don’t have to be part of the equation. Here are 10 warming and super easy vegan soups that combine fresh veggies and shortcuts that result in a good-sized portions. It’s no accident that more than half of these aree Asian-style soups, which as a matter of course require little cooking. But they’ll all have you saying “Soup’s on” in 20 minutes or less! more→
Baby bok choy is at its best in the late winter and early spring, though it’s available most of the year round. A nutritional superstar, this vegetable (which can honestly be called “cute”) offers a healthy dose of Vitamins K, C, A, and is a great source of calcium.
Seared Baby Bok Choy is a super-quick way to prepare it, showing off its flavor and visual appeal. This is not so much a recipe as an idea, but what a fun idea it is. There’s so little prep involved, and no other ingredients to use, so you’re on your way to a great vegetable side dish in minutes.
This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture. Photos by Evan Atlas. more→
In this hearty vegan and gluten-free lasagna I used a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu “cheese”, and squash. The flavor and texture are excellent, everything you’d want from a meal on a cold winter day. more→