An invigorating melange of flavors, textures and colors, this is an attractive dish to serve hot or at room temperature. I just love the way the corn, black-eyed peas,…
This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is…
What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here,…
Congee is a white rice porridge and exists under different names in all Asian countries. The principle is very simple. The white rice is cooked for a very long…
Mystify your family by serving this delicious veggie pâté with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch…
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,…
This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp…
If you like the kind of vegetarian baked beans that come in a can, you’re sure to love this yummy, quick homemade version even more. White beans are cooked…
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This…
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have…
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…
Posole is a Mexican long-simmered stew chock full of history, endless variations of ingredients, and the common thread of hominy. And sometimes you need hot posole stew and you…
This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by…
Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair…
Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad…
This simplified version of a popular Indian dish, chana masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add…
Curry-flavored chickpeas perched atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous), making for an appealing grain-and-legume combination. Serve with a simply prepared vegetable…
With organic chia seeds, organic red palm oil, and herbs, gluten-free kasha and vegetables is transformed into a colorful side dish that is fabulous stuffed into winter squash. Recipe…
Coconut milk plus lots of onion and scallion add up to a creamy and tasty sauce for this mildly spicy bean dish. I like to cook my beans from…
Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for…
