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Plant Power Recipes

Snack-Size Cashew Fat Bombs

Snack-Size Cashew Fat Bombs

It’s always nice to have a sweet snack after a meal, and these Cashew Fat Bombs fit the bill. This recipe is not only delicious, but delicously simple.

 

 

Snack-Size Cashew Fat Bombs
Serves: 12
 
Ingredients
  • 2 cups raw cashew nuts
  • 1 cup coconut milk
  • ½ cup maple syrup
  • 1 tbsp virgin coconut oil
  • 1 pinch sea salt
Instructions
  1. Put all items in food processor and blend into a thin liquid consistency, as smooth as possible.
  2. Place the mixture in small muffin tins and place in the freezer for 1 hour.
  3. Serve.

 

Fully Loaded Vegan Nachos

Fully Loaded Vegan Nachos

Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Vegan Sloppy Joes with Pinto Beans and Quinoa

Quinoa and Bean Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   Continue Reading…

Sizzling Tofu or Tempeh Fajitas 

Sizzling tofu fajitas

Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. Continue Reading…

Classic Veggie Chili with Lots of Variations

Classic veggie chili and cornbread

This chili recipe isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad, combining mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. Continue Reading…

Corn Kernel Cornbread or Muffins

Vegan corn kernel cornbread recipe

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. And since cornbread is only as good as it is fresh, see how to  to turn any leftovers into a delicious stuffing for a subsequent meal. This makes one 9-inch pan bread (12 servings) or 1 dozen muffinsRecipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo by Hannah Kaminsky.
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Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh

Sweet and sour stir-fried vegetables with tempeh and pineapple

This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

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Hummus Wraps with Grains and Greens

Hummus wraps with black rice and avocado

This hummus wrap is chock-full of flavor and a good use of leftover grains of all kinds. Once you have your grain cooked, the wrap comes together in minutes. The recipe also doubles easily. Serve with a simple potato dish, and/or fresh corn—these wraps go with most anything! Or, pair with a soup. I especially like this with Vegan Cream of Broccoli Soup. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. This makes two wraps.
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7 Simple Meal-Planning Strategies for the Plant-Based Kitchen

Countertop food prep - quinoa and broccoli

Here are some of my tried-and-true meal-planning tips for making cooked-from-scratch meals a daily reality, even after the most exhausting days. You’ll find much more detail on how to accomplish all of these strategies, plus lots more of these kinds of tips in Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, from which this was adapted (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky.  Continue Reading…

Vegan Cream of Broccoli Soup

Vegan cream of broccoli soup

A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. This is great served with many kinds of wraps or sandwichesRecipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Veggie Lo Mein

Veggie Lo Mein recipe

It’s so easy to make vegetable lo mein, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad.  Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Pasta with Hearty Lentil and Spinach Sauce

Pasta with hearty spinach and lentil sauce

This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   Continue Reading…

The 6 Top Myths About Plant-Based Diets

Quinoa burger with sautéed potatoes

Would you like to consider a plant-based (aka vegan) diet, but find yourself confused by all the conflicting information? Let’s look at some of the most persistent myths, one at a time. Excerpted and adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  
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Vegan Niçoise-Style Salad

Vegan Salad Niçoise

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   Continue Reading…

Chickpea and Kale Sandwich Spread or Salad

Chickpea and kale sandwich spread

Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 1/2 cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

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Quick Quinoa Paella

Quick Quinoa paella

Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  
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Black Bean Tostadas

Black Bean Tostadas

A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you’ve got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  Continue Reading…

Favorite Cookware and Tools for the Plant-Based Kitchen

Progressive international Produce keepers

Excerpted and adapted from from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo above by Hannah Kaminsky. The plant-powered kitchen need not be magazine-gorgeous and outfitted with the latest gadgets and appliances. These things would be nice, of course, but they’re not required to create delicious meals. Still, an assortment of basic tools can make life in the kitchen easier and, in some cases, more enjoyable. Just as with pantry items, you don’t have to run out and buy all these items at once—or at all. These are tools I enjoy having in my kitchen and that you might, too, as as you begin to enjoy more plant-based meals. Continue Reading…

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Vegan recipes by VegKitchen