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→
January is spring cleaning time for the body. Getting plenty of fresh fruits and vegetables in your diet is highly recommended because they bring with them many health benefits. An easy way to consume lots of different plant-based foods in one sitting is to make smoothies. They take very little time to prepare and taste absolutely delicious. more→
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.
Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It’s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. more→
How I wish these contemporary bento boxes were available when my kids were growing up! I stood there in the kitchen at 6:30 a.m. every school day for 14 years, packing healthy, but for the most part boring lunches. My kids were vegetarian until ages 10 and 12, then vegan, and never wanted to buy lunch at school. They would have loved today’s bento-inspired lunch kits, and packing them would have been a lot more fun for me. more→
One of the things that keeps me motivated to eat salad during cooler months is to include something hot — both in terms of actual heat and spice. This layered taco salad, a cousin to loaded nachos, couldn’t be easier to make. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. Photos by Evan Atlas. more→
The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing. And if you’re lightening up post-winter holidays, the classic combo of lettuce, tomatoes, and (vegan) bacon minus the bread will hit the spot without feeling heavy. Use your favorite kind of store-bought tempeh bacon, or try Dreena Burton’s fabulous Baconut, a homemade bacon substitute made with coconut flakes. more→
Here on VegKitchen, reader come in droves for our posts on ginger-lemon tea, rooibos tea, and apple cider vinegar. These teas, infusions, and tonics are awesome in and of themselves, and if you’re anything like me, you want all of them as part of your regimen!
But how many beverages can a person squeeze into one day added to all the plain water we’re supposed to drink? My solution was to invent the “one tonic,” which combines all of these amazing ingredients in one bracing beverage. And this combo of ginger, lemon, turmeric, rooibos tea, and apple cider vinegar is indeed bracing! If you like these flavors separately, you’ll love them together. more→