What wine to serve with vegan food is a perennial question. Pairings work “when the food makes the wine taste better, and the wine makes the food taste better.”
So says wine consultant Sunny Gandara, DWS, CWE, the in-house sommelier for Vegan Wines. She has nearly 15 years of experience in the wine and spirits industry, holds multiple certificates and diplomas for as a wine educator – and she’s an ethical vegan.
She also happens to be professionally trained chef who loves demystifying vegan food and wine. She’s given us three original recipes that she created exclusively for Vegan Wine’s club members, and today, for the first time, she is making them available to non-members. more→
You know the feeling when everything just melds together in perfect harmony? This is that feeling. Warming cumin, tart lime and sweet maple syrup combine to elevate the flavor of everything else in this delicious and filling black bean and quinoa bowl. Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. © 2018. Photo credit: Vincenzo Pistritto.
Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.
This salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you don’t have any on hand or time to make it, you can omit it or substitute a chopped avocado. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2015 by James Ransom. more→
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. 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. more→
This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It’s an excellent way to use up big bunches of chard when it’s in peak season. You can use any variety of chard — green, Swiss, rainbow — our favorite is the latter. You can substitute other greens in whole or in part, too — kale, collards, spinach, mustard greens, etc. Try this side with tortilla dishes that don’t themselves contain beans, like vegan quesadillas. more→
This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes — an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. more→
Everyone needs a good chickpea salad recipe in their repertoire! Here are VegKitchen’s favorite chickpea salads and spreads. They’re quick, tasty, high in protein, and so easy to make. Chickpea and Kale Sandwich Spread or Salad (shown above) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-face.
Some nights are so cold it’s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot — winter one-pot lentils and rice. It’s hearty, filling, and uses staples from your pantry. Plus, there’s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it’s ready to eat. Recipe and photos by Kathy Hester, fromThe Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.
Chickpea Cutlets are a classic recipe from Isa Chandra Moskowitz, fantastic for Thanksgiving or Christmas menus, or everyday meals. They come together in no time at all, taste great smothered in gravy, and put your steak knives to work. Place a big pile of these in the middle of the table or stuff them into a sandwich—or just slice them up in a salad. Excerpted from The Superfun Times Vegan Holiday Cookbook © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company. All rights reserved. more→
This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House. more→
This dish, three nutrient-dense beans—pinto, kidney, and adzuki— cooked with a sea vegetable (kombu) and served over brown rice, is a nod to macrobiotics and its philosophy that health, longevity, and healing can be obtained through a simple, plant-based diet. Serve as an entrée, surrounded by steamed vegetables and a simple grain side dish. Excerpted from Vegan Pressure Cooking by J.L. Fields @2015, Fair Winds Press. Reprinted by permission. more→