This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House. more→
I’m happy to announce that my friend and colleague Victoria Moran, vegan advocate extraordinaire (and occasional VegKitchen contributor), is one of the 5 female finalists in PETA’s “Sexiest Vegan over 50” contest. No matter what you think of PETA (or contests), this is an amazing platform for the winner to spread the word on the benefits of a plant-based, cruelty-free diet.
Happy almost fall! Since this has been a particularly warm summer pretty much everywhere, late summer produce is still abundant, so let’s keep using those fresh tomatoes, squashes, and corn while we still can. Composed Sweet Potato, Quinoa, and Corn Salad is a colorful main dish that’s simple to prepare, yet has a festive “company’s coming” look. For a bigger meal, serve with vegan quesadillas or soft tacos. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. more→