Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. The walnuts add a nice flavor to the finished recipe. If time is of the essence, I’ve included a shortcut of using pickled beets from a jarâ€”but the homemade kind are best! Photos by Evan Atlas. Continue Reading…
This recipe for Roasted Potatoes and Tomatoes with Rosemary makes an appealing side dish for winter holiday meals or company dinners. The dish’s mellow flavor is always welcome at the table. Photos by Evan Atlas. Continue Reading…
Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it’s an especially nice way to welcome spring, as its name implies.Â It’s alsoÂ a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.
This spring vegetable tart looks like a work of art, but it’s so easy to accomplish. Puff pastry isnâ€™t the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Use a name brand (these are most often vegan, though it doesnâ€™t hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw outâ€”not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold.Â Recipe adapted fromÂ Vegan Holiday Kitchen.Â Photos by Susan Voisin.
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes â€” a completely vegan rendition. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency.Â And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates.Â Continue Reading…
This hearty combination of seitan, bell peppers, and portobello mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for aÂ Christmas menu. When youâ€™re preparing a multi-course meal, itâ€™s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted fromÂ Vegan Holiday Kitchen.Â Photos by Susan Voisin.
This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. It’s a real spirit-lifter in the fall, winter and spring, awakening and nourishing the senses. Serve with fresh warm bread or top with crisp croutons. Leftovers are great to pack into thermoses for school lunch or the office.
Stuffed bell peppers are a favorite comfort dish, and it’s so easy to create vegan variations. Orzo, a tiny, rice-shape pasta, makes a nice filling, as does medium-grain brown rice. With the addition of green peas and fresh herbs, this makes a satisfying main dish. Photos by Rachael Braun.
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, fromÂ The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (Â© 2011,Â Vegan Heritage Press). Continue Reading…
Hereâ€™s a lively spinach soup that comes together quickly, with leeks, greens, and tiny orzo pasta in a lemony broth. It’s a lovely soup for everyday meals as well as holiday celebrations such as Easter dinner. Photos by Hannah Kaminsky. Â Continue Reading…
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you’d like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.
- 2 tablespoons extra-virgin olive oil
- 2 large leeks, white and lightest green parts only, chopped and well rinsed
- 32-ounce carton vegetable broth
- 2 medium turnips, peeled and cut into ½-inch dice
- 2 bay leaves
- 1 pound very ripe, juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
- 8 to 10 ounces baby bella (cremini) mushrooms, stemmed and sliced
- 2 to 4 ounces fresh shiitake mushrooms, stemmed and sliced
- Juice of ½ lemon, or more to taste
- Salt and freshly ground pepper to taste
- 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
- ¼ cup minced fresh parsley
- 2 to 3 tablespoons minced fresh dill
- Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sautÃ© over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
- Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
- After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
- Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
- Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.
Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 1/2 cups cooked) chickpeas or white beans.
Per serving:Â Calories: 111; Total fat: 2g; Â Protein: 2g; Â Carbs: 18g; Â Sodium: 53mg
This tasty coldÂ dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It’s especially nice as a starter for springtime celebrations. Photos by Evan Atlas. Continue Reading…