In the northeast U.S., where I live, fall arrived on the calendar, and just like that, the long and overly hot summer was a thing of the past. Crisp days and cool nights couldn’t have arrived a moment too soon. But, recognizing that other parts of the country and world are still under a blanket of heat, we offer a week’s worth of transitional dishes that will make everyone happy. They’re warming yet light, easy on your schedule and budget. No thick soups and stews yet — but they too are around the corner. Pasta with Hearty Lentil and Spinach Sauce, above, is seasonal and substantial, and might just become your go-to plant-powered pasta dish. Leftovers are great for a Thermos lunch the next day. Complete the meal with crusty bread and a simple salad. more→
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.