Seasonal Produce Guides

Mushroom Recipes

Portabellas and other mushrooms

Mushroom fans, rejoice! VegKitchen gives you many ways to enjoy this unique food group, from the ordinary white variety, to the earthy brown types (like baby bella, cremini, and portabella), to the more exotic forms such as shiitake and enoki. If you’re looking for a way to use a particular type of mushroom, use the search bar that’s at the very top right of each page. more→

Eggplant Recipes: An Extravaganza of Flavor

eggplant recipes

Here are eggplant recipes galore, perfect for eggplant lovers everywhere! Eggplant comes in a number of varieties, from tiny Japanese to white and magenta types, and all the familiar glossy dark purple ones in between. While eggplant isn’t a nutritional superstar in terms of vitamins, and minerals compared to green veggies, it still boasts its share, as well as being a good source of dietary fiber as well as a few valuable antioxidants. Eggplant recipes are also extraordinarily versatile, and those who love it will appreciate its presence in everything from salads to dips to soups and stews. more→

Avocado Recipes: Nutritious and Delicious

avocados and limes

If you want a food that’s going to give your body the nutrients and vitamins it needs every day, grab yourself an avocado. Try some of these avocado recipes to see just how great it can be!

Avocados don’t just taste amazing, they’re also packed with loads of nutrients. These green fruits provide folate, vitamins B, C, K and E, fiber, niacin, potassium and more. The monounsaturated fats help your body absorb the nutrients from other foods as well. more→

Greens, Glorious, Overabundant Greens

kale in CSA box

Great as leafy greens are, there are times when they can be overwhelming. If you buy your greens in those neat, manageable bundles at the supermarket or natural foods store, no problem. Those can be used up in a flash. But if you belong to a CSA (Community Supported Agriculture) farm, grow greens in your own garden, or become overly zealous at the farmer’s market, you might occasionally find yourself with too much of a good thing. more→

Sweet Potato Recipes – Versatile and Nutritious

Sweet potatoes

Sweet potatoes, one of the most ancient, nutritious, and valuable food crops of the Americas, are somewhat  underused and misunderstood. What is called a “yam,” for example, is often really a sweet potato. If what you’re buying has a vivid orange flesh, it’s a sweet potato. Even deeply hued Garnet Yams are a type of sweet potato. more→

Potato Recipes All Year Round

Vegan mozzarella mashed potato pie

Potatoes are the most widely used vegetable in the United States, but unfortunately, that’s because french fries reign supreme. If you enjoy this versatile veggie as much as I do, enjoy it as nature intended, fresh out of its skin (or leave the skin on, if it’s clean and organic) — not deep fried in goodness knows what! VegKitchen has a wide array of easy potato recipes for your year-round pleasure. more→

Summer Tomato Recipes and Tips

Fresh tomatoes and basil

“Too many tomatoes!” We’ve all heard this lament—especially after a long, hot summer. Whether you grow them in your own garden or buy them from the local farm market, here are lots of easy, delicious summer tomato recipes, whether you believe they can get to be too much of a good thing, or if you truly can’t get enough of them.  more→

Easy Vegetable Recipes

Asparagus, squash, and red bell pepper sauté

Here’s a handy list of the easy veggie recipes you’ll find on VegKitchen, from Asparagus to Zucchini, for the most common vegetables from your garden, farm market, or grocery. Most everyone needs to eat more veggies, and here are some tasty ways to do so. more→

Get to Know Leafy Spring Greens

Watercress in bowl

The distinct flavors of leafy spring greens such as arugula, sorrel, watercress, and others can be an invigorating treat for the winter-weary palate. Most spring greens are tender enough to use uncooked or very lightly steamed—all the better to showcase their clean, fresh flavors. Explore Asian greens as well, which are becoming more widely available in farm markets. more→

A Bounty of Blueberries

Blueberries in a bowl

I fully admit that I’m not a big fruit eater, which is why I’m happy that smoothies were invented. This way, I know I get my daily dose in a few yummy sips. Frozen blueberries often go into the mix, but when fresh blueberries are in season, I balk at mixing them into smoothies. I want to savor each and every berry during its brief, local season. more→

Versatile and Easy Asparagus Recipes

Asparagus bundles

The abundance of easy asparagus recipes on VegKitchen is a testament to how versatile it is —you can use it chilled in salads, blend it into soups, or serve simply grilled or roasted. It used to be that the appearance of big bunches of asparagus was a sure sign of spring. These days, like lots of veggies, asparagus is available year round, but it still seems more appropriate to spring meals (and spring holidays like Easter and Passover). For more tips on making the most of asparagus, see Asparagus: Buying, Cooking, and Enjoying. more→

Kickin’ It With Kale

kale in CSA box

Recently, a friend asked me, “How can I make kale yummy?” It occurred to me that perhaps a lot of people are new to the nutritional powerhouse that is kale. Maybe you only know it as that curly green thing underneath your potato salad. It does look quite nice, but it is severely underutilized as a garnish. Loaded with calcium, iron, potassium, vitamins A, C, and K, and even some protein, you’d be much better off eating the kale, and tossing the potato salad. Here are five simple things you can do to make your kale yummy. more→

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