Thanksgiving is the Mother of All Holidays, according to many vegans. There are few special occasions that can compare when it comes to amazing plant-based food choices that celebrate the fall harvest — truly something to be thankful for. And even though the meal can be filling — or indeed, over-filling — leave room for one or two of these delectable vegan Thanksgiving dessert recipes. There are the requisite pumpkin pies, with variations, but if that’s not your thing, there are plenty of other appealing options. Make sure to visit our Vegan Thanksgiving Dinner page for an incredible array of options for the entire meal. more→
As a vegan, you probably care deeply about where your food comes from. It should be responsibly sourced, sustainable and free from harmful chemicals and practices. What better way to achieve this than to start your own vegetable garden? Whether in a specially acquired allotment or your own back yard, you can start growing the freshest ingredients to put into a great vegan recipe. Today, we’ll talk about the benefits of growing your own vegetables, and some ways to get started.
The simple fact about taking control of your vegetables is that you know exactly what you get. Any pesticides that you may take issue with are a problem no more. This may mean that the final product is healthier and more nutritious than the mass produced vegetables found at your local supermarket. more→
There’s lots of competing information online when it comes to vegan or plant-based food for kids. Some caution that it’s difficult to give your child all the nutrients they need with this kind of diet. Others don’t think about the difficulties all parents have when it comes to getting their children to actually eat. Here are 7 tips that will help you give your child a well rounded diet, without you pulling your hair out.
1 Start with what your children like
The best place to start is with what your children like best when it comes to meal times. Make a list of everything they like. Is there anything that you can incorporate into their diet in different ways? Maybe there are some foods that have meat free substitutes. If you start with what they already like, your children will be much happier to try new things, and create new favorite meals! more→
Tempeh (pronounced tem-pay), a traditional Indonesian food, is made of cooked and fermented soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life. Pictured above, Tempeh Fries with Horseradish-Dill Mayonnaise.
Kale has been the rock star of the greens world for a while now, and while it is a good thing, eating a lot of it can grow old pretty quickly. Sure, there’s spinach and arugula, both versatile and tasty; and bok choy has become a staple on supermarket shelves. But to stay motivated to make greens a staple in your daily fare, using a variety is a good plan. Here are 5 leafy greens that are often overlooked and underused, and some ways to enjoy them. Adapted from Wild About Greens. more→
Preserving garlic by any method is not a substitute for fresh, but it does have its own charms and advantages, especially if you grow it and have a bumper crop Here we’ll explore how to preserve garlic: freezing, drying, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles. Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs. There are six excellent methods for preserving garlic.
The human race learned long ago that cooking meat before eating it would protect them from parasites. Since then this practice of cooking has grown to include all types of foods and is now considered an art. The average meal generally doesn’t include many raw elements, except for the leafy green salad. Here we’ll consider 10 benefits of eating raw food.
However, the advantages of eating raw foods bring nature’s intentions into focus. When I speak of eating raw I’m referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine.
Hummus, the rich, creamy dip, is central to Middle Eastern cuisine. Most of us eat it because it’s so tasty; but we don’t often consider the health benefits of hummus. But you can be sure that hummus is a good-for-you treat — it consists mainly of chickpeas and sesame seeds. Lemon and garlic are also intrinsic to its unique flavor — and variations can include spices, peppers, olives, and other ingredients to make a great thing even better. Hummus is most often used as a dip for fresh pita, but there are other ways to use it. It’s great in wraps, as a potato topping, and even on pizza in place of tomato sauce.
You can buy hummus from the store, but for all the healthy goodness that it comes with, it’s always better to make it yourself at home — it’s easy to do — here’s our basic recipe, with variations. Despite its delicately complex taste, hummus is actually surprisingly easy to make. more→
Summer is the time to enjoy lots of fresh produce and herbs straight from the garden or farm market. Here are a few unique kitchen gadgets — tools that are inexpensive, compact, and will help ensure that you use up and enjoy your market finds to the fullest! more→
Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between — plus some alternates that are also among our best.
1 Zucchini “noodles”
Everyone needs a good zucchini “noodles” (or as some call them, “zoodles”) recipe or two in their repertoire, and Gena Hamshaw’s Zucchini Pasta with Mango, Avocado, and Black Bean Salsa (at top) is easy and impressive. more→
In July, produce of all kinds is at its best! Here are 5 fruits and veggies that shouldn’t be overlooked.
Apricots – with all the melons and berries bursting onto the markets, don’t forget about the stone fruits, especially apricots. These diminutive, smooth fruits often get overlooked, and there’s more to do with them aside from eating out of hand or using in fruit salads, in both sweet and savory preparations. Here are a few: more→
Have you heard? The National Cancer Institute, a member of the U.S. National Institutes of Health, recommends consuming 5 portions of fresh fruits and vegetables everyday. And they recommend sprouts as a good way to help you achieve that goal. We’ll explore the many healthy benefits of sprouts here; they’re also easy to grow at home.
Sprouts are unique in that they are the only form of agriculture available in all four seasons that can be locally grown—-and that means anywhere in the world, from Africa to Alaska! Their harvest cycle, from seed to salad, is only one week. Not only that, one pound of alfalfa seed, for example, yields 10-14 pounds of fresh “mini-salad” greens. more→