It’s easier than ever to enjoy eggless vegan “egg” recipes — classics you thought you’d have to give up once you went plant-based. When it comes to dishes that taste like vegan “eggs,” substitute tofu and chickpea flour for surprisingly egg-like results. Here are some of our favorites. These are also great for those with egg allergies, or who are watching their cholesterol.
Deviled Tomatoes (at top) are filled with a combination of chickpeas, nutritional yeast, and vegan mayo, adding up to a fairly egg-like flavor and consistency. Similar idea, also based on chickpeas — Thug Kitchen’s Deviled Chickpea Bites, which will bring your buffet table into the twenty-first century. Going one step further, Baked-In presents Vegan Deviled Eggs that not only approaches the taste of a deviled egg, but looks exactly like one, too! And Mouthwatering Vegan Recipes similarly presents Ultimate Genius Vegan Eggs. more→
Tons of readers come to VegKitchen for tips on how to cook beets (or use them raw), so here’s our handy list of beet recipes that are easy, vegan, and delicious. You’ll find lots of beet salad recipes, roasted beet and root vegetable medleys, beet soups, juices and more. Red beets are dandy, but make sure to explore the other varieties, especially golden beets, which are particularly tasty. more→
Here’s a selection of cauliflower “rice” recipes (and a few cauliflower “couscous” recipes as well) that are easy, tasty, and just happen to be vegan. Cauliflower “rice” and “couscous” are clever ways to get a nutritious vegetable into your regimen, and good for anyone who avoids grain foods for any reason. It’s also a good way to disguise vegetables for your picky eaters!
Some people simply have trouble digesting grains; others argue that cauliflower rice is more Paleo-friendly than real rice, possibly forgetting that cauliflower is a cultivated crop and wasn’t available when our distant ancestors were doing cave painting and hunting with spears. They didn’t have food processors back then, either. more→
Trying to use less energy when you cook is an admirable goal. Energy efficient cooking reduces emissions and it can help save money in the household budget. California’s Consumer Energy Center estimates that cooking casserole costs $0.03 in the microwave, versus an electric oven at $0.16. Rather than trying to cook everything in the microwave (good luck frying anything), there are also plenty of other ways to save energy while you cook. more→
When it comes to the best hiking snacks, whether for a day trek or a longer backpacking trip, you want to choose foods that increase your energy and endurance. They should also be sturdy enough to hold up to a variety of temperatures, and stay fresh without refrigeration. And it wouldn’t hurt if they’re tasty and fun to eat, too! Here are 10 nutritious, totally vegan snacks for hiking — a fun mix of homemade and store-bought. more→
Have you ever wondered how much time you spend in preparing meals? If you’re like me, I wouldn’t want to spend most of my time in the kitchen. Here’s a list of 5 essential kitchen tools that make meal prep easier! Cooking is more likely to become a pleasure instead of a chore.
One of the home appliances you can’t do without is the food processor which truly makes cooking life easier. It allows you to do a variety of things such as slicing or chopping vegetables, shredding, grating and pureeing, all in just one machine. more→
This useful infographic shows you tips for how to cut 7 tricky vegetables: artichoke, cassava, sweet corn, kohlrabi, beets, spaghetti squash, and celeriac. A well-prepared vegetable is a tasty and nutritious thing. Eating a wide variety is a great way to keep mealtimes interesting while looking out for your health. There are some weird and wonderful vegetables to choose from, how can you eat them when you’re not even sure how to slice them?
You know the feeling. You’ve bought an interesting to add variety to your evening meal. But faced with an artichoke, celeriac or squash, you don’t know where to begin! These vegetables don’t come with instructions, and if you don’t know what you’re doing you could end up in a mess. more→
One of the biggest advantages of eating vegan meals is being able to reduce your carbon emissions to help the environment. By now, eating less or no meat to reduce our carbon footprint is pretty cemented in the green living lexicon. The vegan carbon footprint is far smaller than other diets.
The Guardian even estimates that giving up beef can lower your carbon footprint more than using a car. Red meat uses 28 times more land and 11 times more water than pork or chicken. Red meat also produces five times more climate change emissions. Taken a step further, red meat requires 160 times more land and produces eleven times more greenhouse gasses than vegan staples like potatoes, wheat and rice. more→
[Contributed by Jill Nussinow, MS, RD, The Veggie Queen™] Whenever I mention that I teach pressure cooking and that I have a bunch of great pressure cooker recipes, people respond by telling me their memories about their mother’s or grandmother’s pressure cooker. Most have a horror story to tell. more→
On our popular page featuring apple cider vinegar and weight loss, many readers are seeing the results of adding ACV to their daily regimen, not only for possibly losing pounds, but improving energy and well being. The biggest complaint about ACV? Many readers don’t enjoy its flavor when mixed with just water. Fortunately, there are lots of ways to make apple cider vinegar drink recipes that are not only tolerable, but actually quite tasty!
Whether you want to try apple cider vinegar drinks for detox, weight loss, or general well being, you’ll want to use the raw, unfiltered, organic kind of ACV, a fantastic probiotic. You’ll be pleasantly surprised at the many benefits attributed to this super-ingredient. more→
I’ve long considered marinated baked tofu a great product and have wondered why it has taken so long to make its way onto supermarket shelves. Finally, it’s getting there! As always, it’s easy to find at any natural foods store, usually shelved alongside the tofu tub varieties.
If you’re unfamiliar with marinated baked tofu, it’s a firmer, chewier, flavored variety. It comes in cellophane-wrapped packages (usually 8 ounces), and is ready to eat as is or to combine with other ingredients in hot or cold dishes. Here are 5 simple ways to use this fantastic product. more→