Sweet potatoes are vegetable heaven! If you do absolutely nothing other than bake or microwave them, they’re still as delicious as all heck. Not to diss regular potatoes, but sweet potatoes have them beat in nutrients, especially in vitamin A and C. Though sweet potatoes are super tasty in their own right, stuffing them with other tasty ingredients takes them to a whole new level. You haven’t really had the ultimate sweet potato experience until you’ve tried one of these 6 fantastic ways to stuff sweet potatoes. more→
What is aquafaba? And why are cooks around the world falling in love with its magical powers in the kitchen? Aquafaba is a cleverly constructed word that means “water from beans.” And the specific bean water we’re talking about here is the liquid that comes in cans of chickpeas. Aquafaba recipes are springing up everywhere, from macarons to mayo, and the sampling that follows is just a fraction of what this simple and inexpensive ingredient can do.
Around the web, cooks and bloggers are exploring aquafaba’s amazing properties to develop vegan sweets, as well as dairy-free butter, mayonnaise, and cheeses. Aquafaba is the secret to making irresistible desserts — famously, meringue and macarons, as well as flourless cakes and much more. Case in point, Hannah Kaminsky’s vegan Flourless Chocolate Cake, shown at top.
This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.
This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer. more→
Tackling food waste starts in your kitchen! Up to 40 percent of the food purchased in the U.S. is wasted. It’s easy to blame supermarkets and restaurants that toss out mass quantities of spoiled, imperfect, or uneaten food, but even small amounts of food waste coming from home kitchens have a big impact. Here are some simple tips for preventing food waste.
The average person throws out more than 20 pounds of food per month. The forgotten leftovers in the refrigerator and over-ripe bananas on the kitchen counter contribute to greenhouse gas emissions in the landfill – not to mention the amount of land, water, and other resources it took to produce that food in the first place. To highlight what a huge global problem this is, see more about the issue in Wasted Yet Wanted. more→
Vegan bowls deserve their status a hot food trend. How can you go wrong with a one-dish meal that includes plant-based protein, veggies (or sometimes fruit), and grains? The best easy vegan bowls are also arranged to please your eyes as well as your palate.
Well, there’s actually one place where you can go wrong. Once something like bowls becomes trendy, cookbook authors and bloggers jump on the bandwagon and complicate what should be a super-easy meal to prepare. Honestly, there’s no earthly reason you need a recipe to make a great vegan bowl. more→
Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:
1 Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. more→
This vegan cauliflower Alfredo sauce is creamy, dreamy, and won’t clog your arteries like the original recipe. Traditional Alfredo sauce is made with lots of butter, heavy cream, and a mountain of Parmesan cheese. Seriously, who needs to take that bullet, when there are so many alternatives to heart-unhealthy foods?
This vegan version is vegetable-based but no one would guess that the secret ingredient is cauliflower. Its best use is on pasta, and this makes enough for 12 to 16 ounces of cooked pasta. You can also use it as a sauce for other vegetables, or to top potatoes or sweet potatoes. See the notes below for tips and variations. Photos by Hannah Kaminsky. more→
Finding easy vegan lunch ideas and recipes for school or work on a daily basis can be as daunting as getting a healthy dinner on the table day after day. We’re here to help! VegKitchen and Vegan Food Hacks are dedicated to making each and every plant-based meal as simple to prepare as possible, and that includes lunch!
Packing your own lunches at home has lots of advantages, including: more→