Here's a simple how-to for making kale chips. One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I'm more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they're instantly devoured by snackers of all ages. [Read more...]
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Raw Cold Beet Borscht
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup. Bursting with the natural sweetness of beets, carrots, and apples, it's a vibrant dish perfect for warm days.
Traditional borscht is a hearty, cooked beet soup enjoyed hot or cold. This raw adaptation skips the cooking, preserving the crisp textures and earthy flavors of fresh vegetables and fruits.
The combination of grated beets, carrots, cucumber, and sweet apple creates a naturally sweet base, while lemon juice adds a zesty brightness.
Fresh dill and scallions introduce herbal notes, making this chilled soup a delightful starter or light meal.
Why You'll Love This Raw Beet Borscht
- No-Cook Preparation: Ideal for hot days when you want to avoid the stove.
- Nutrient-Rich: Retains the full spectrum of vitamins and minerals from raw vegetables.
- Vegan and Gluten-Free
- Quick and Easy: Minimal pr!eparation time; just grate, mix, and chill.
Helpful Tips & Substitutions
Grate with Ease: Use a food processor with a grating attachment to save time and effort. You can grate the vegetables by hand as well, but it quite the chore. Be sure to check the guide to cooking beets for more tips on how to prepare them!
Chill Thoroughly: Allow the soup to refrigerate for at least 3 hours to enhance the flavors and ensure it is fully chilled.
Creamy toppings: Top your borscht with a dollop of vegan sour cream or cashew cream. It's a delightful contrast to the tangy soup. Coconut yogurt is also a good choice.
Use any beets! While traditional red beets are the most common for making borscht, golden beets can be used for a different hue and milder taste.
Variations to Try
Add a Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeño for some heat.
Herbal Twist: Incorporate fresh mint or basil for a different flavor profile.
Nutty Addition: Top with chopped walnuts or almonds for added texture and richness.
More Vegan Recipes
If you love this vegan borscht, be sure to check out these other delicious ideas:
Recipe
Raw Cold Beet Borscht
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup.
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Servings:
Equipment
- Food processor with grater attachment
Ingredients
- 2 large beets peeled and cut into chunks (or see note if you'd like to lightly cook the beets)
- ½ small cucumber cut into chunks
- 1 medium apple sweet variety, cut into chunks
- 1 medium carrot peeled and cut into chunks
- 2 tablespoons fresh dill minced, add more to taste
- 1 scallion thinly sliced
- Juice of 1 to 2 lemons to taste
- 3 tablespoons agave nectar or to taste
- salt and freshly ground pepper to taste
- vegan sour cream purchased or homemade, or Cashew Cream for topping, optional
Instructions
- Grate the beets, cucumber, apple, and carrot in a food processor fitted with the grating blade. Transfer the grated ingredients to a soup tureen or some other kind of serving container such as a deep, steep-sided casserole dish.
- Fill the container with enough water to give the soup a dense but not overly crowded consistency. Stir in the dill and scallions.
- Add the juice of 1 to 1 ½ lemons (depending on how large and juicy they are), and the agave. Season gently with salt and pepper.
- Cover and let the soup chill for at least 3 hours. This can be made the morning before you want to serve it for dinner, or the day before. Just before serving, taste and add more lemon juice and agave to your liking.
- Serve garnished with a dollop of vegan sour cream or cashew cream, if desired.
Notes
If you prefer beets lightly cooked, just use your favorite cooking method, whether in the microwave or on the stovetop. Don't overcook! Cook just until they can be pierced, then plunge them in a bowl of ice water until they're cool enough to handle.
Nutrition (Estimate per Serving)
Calories: 94kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 79mgPotassium: 384mgFiber: 4gSugar: 17gVitamin A: 1784IUVitamin C: 9mgCalcium: 23mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Southwestern Summer Succotash
In this Southwestern variation of succotash, the bright melange of the freshest corn, tomatoes, summer squash and chilies makes for a wonderful celebration of the summer harvest. Serve with Easy Vegan Quasadillas or Soft Tacos for a tasty meal. I like to steam the green beans separately and add at the last minute, because their cook time is unpredictable, and I like them to be bright and just tender-crisp in the dish. [Read more...]
Fresh Corn and Tomato Salad
This pleasing combination of two of summer's premier bumper crops-corn and tomatoes-makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky. [Read more...]
Skillet Peach Crisp
Peaches are at their best from mid- to late summer. Make sure to get them already almost or perfectly ripe. Rock-hard peach that have traveled a great distance never seem to develop much flavor as they ripen, and often go to mush. This quick dessert can be enjoyed shortly after you make it — no baking or chilling required! Out of season, frozen organic peaches are a good alternative to fresh. Photo by Hannah Kaminsky of Bittersweet. [Read more...]
Quick Refrigerator Pickles
Here’s a formula for quick refrigerator pickles that you will love — no need for traditional canning methods and equipment! I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. They're also great served alongside veggie burgers, sandwiches, and wraps. Don't just limit yourself to cucumbers! This works with other veggies, as suggested following the recipe. Photos by Evan Atlas. [Read more...]
Fresh Mango and Blueberry Popsicles (Vegan!)
3 ingredients. Big fruit flavor. These mango and blueberry ice pops are summer on a stick.
These Mango and Blueberry Ice Pops are:
- Naturally sweetened with ripe fruit and optional agave or maple syrup.
- Vegan, gluten-free, and free of artificial additives.
- Quick and easy to prepare with minimal ingredients.
- A fun and healthy treat for kids and adults alike.
- Perfect for using up surplus summer fruits!
Key Ingredients & Substitutions
Mango: Choose very ripe mangoes for the best flavor. One large or two medium should suffice. This recipe also works well with nectarines- four to five medium fruits are ideal. Peel, pit, and dice the fruit before blending.
Mango Nectar: Adds a smooth, sweet base to the puree. If unavailable, substitute with orange juice or another fruit nectar of your choice.
Blueberries: Fresh blueberries provide a juicy burst in every bite. Frozen blueberries can be used if thawed and drained beforehand.
Agave Nectar or Maple Syrup: Optional, depending on the sweetness of your fruit. Add to taste after blending.
Helpful Tips
Blending: Blend the diced fruit with mango nectar until completely smooth. Taste the puree and add the sweetener at that point, if needed.
Incorporating the Blueberries: After blending, stir in the whole blueberries gently to maintain their shape and provide texture. If you're too rough, you will smush the berries!
Freezing: Pour the mixture into ice pop molds, leaving a small gap at the top for expansion. Insert sticks and freeze for at least 5 hours, preferably overnight.
Unmolding: To release the pops, run a bit of warm water over the outside of the molds for a few seconds. This will help them release more easily. (These were made with this set of popsicle molds!)
Variations
- Mixed Berries: Replace blueberries with a mix of raspberries, blackberries, or strawberries for a different berry profile.
- Herbal Infusion: Add a few mint or basil leaves to the fruit puree for an herbal twist.
- Creamy Texture: Blend in a small amount of coconut milk or yogurt for a creamier consistency.
- Citrus Zest: Incorporate a teaspoon of lemon or lime zest into the puree for added brightness.
More Frozen Vegan Treats
If you love these vegan popsicles, be sure to check out these other treats:
Recipe
Equipment
- popsicles molds
Ingredients
- 1 large mangoes ripe, pitted, peeled and diced,
- ¾ cup mango nectar
- 1 cup blueberries fresh
- 2 tablespoons agave nectar or to taste, optional, can also use maple syrup
Instructions
- Combine the fruit and mango nectar in a blender. Blend until perfectly smooth.
- Add the blueberries to the container of the blender and stir in. Taste to see if you need a bit more sweetening.
- Pour into ice pop molds and freeze for at least 5 hours or overnight.
Notes
The number of popsicles made will depend on the size of your molds and how high you fill them. I made 6 popsicles.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Scrambled Tofu Burritos
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
Tofu sometimes gets a bad rep - and I've even been guilty of going through some anti-tofu stages myself. But really, this ingredient depends entirely on how you cook it.
On its own, tofu is a blank slate, without a lot of flavor. But it is very good at absorbing all of the flavors of the ingredients you cook it with. And this simple tofu burrito has become one of my favorite easy tofu recipes.
This vegan breakfast burrito is:
- Loaded with protein-packed tofu.
- Fun to make and eat.
- Kid-Friendly.
- A simple vegan breakfast idea.
- 100% vegan and vegetarian friendly.
Tips & Tricks
This tofu burrito makes a great simple vegan breakfast on its own. Or it makes a wonderful addition to a complete vegan brunch spread. (Check out my Vegan Brunch Book here!)
But it also makes a perfect light dinner, when served with some simple roasted veggies or a hearty vegan salad.
I used flour tortillas for these tofu burritos, but you can also use corn. If you're feeling ambitious, you can even make your own corn tortillas.
You can use soft or firm tofu for these burritos, but not extra firm tofu. It won't crumble well enough to feel like a scramble.
Use any salsa of your choosing - and feel free to get creative. I used a typical black bean and corn salsa here. But pineapple salsa, mango salsa, spicy habanero salsa are all great options that add a whole new level of flavor!
You can also add extra veggies to these burritos - such as peppers, onions, or zucchini. Just saute the veggies in the pan before adding the tofu.
Load these burritos up with your favorite toppings too. Some great choices are sliced avocados, black olives, or fresh cilantro. Yum!
More Vegan Breakfast Recipes
If you love these tofu burritos, be sure to check out these other delicious vegan breakfast ideas:
- 8 Best Vegan Pancake Recipes
- Best Savory Vegan Breakfast Recipes
- Make-Ahead Vegan Breakfast Casseroles
Recipe
Tofu Burrito - Vegan Breakfast Burrito
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
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Servings: burritos
Ingredients
- 16 ounces firm tofu but not extra-firm tofu
- 1 tablespoon vegan butter
- 1 cup salsa any variety, such as black bean and corn
- ½ teaspoon curry powder or to taste
- 6 soft flour tortillas 8 or 10 inch
- 1 ½ cups vegan cheddar cheese shreds
Instructions
- Preheat oven to 350 degrees F.
- Drain the tofu and cut into ½ inch slices. Blot well between layers of paper towel.
- Heat the vegan butter in a medium skillet. Add the tofu and mash with a potato masher or large fork.
- Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.
- Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).
- Arrange the burritos open-faced on a baking sheet, and bae in the oven just until the cheese is melted. (Alternatively, you can microwave each for 30 to 40 seconds.) Fold the two ends of the tortilla over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve.
Notes
You can use soft or firm tofu for this recipe, but not extra firm. Be sure to press and drain the tofu being cooking with it.
Nutrition (Estimate per Serving)
Calories: 270kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 809mgPotassium: 173mgFiber: 3gSugar: 3gVitamin A: 299IUVitamin C: 1mgCalcium: 160mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Vanilla Banana Ice Cream
Frozen bananas blend up and become just like soft-serve ice cream. This vegan vanilla banana ice cream will satisfy your craving for frozen treats, with no added sugar. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Photos by Evan Atlas. [Read more...]
Baked Chickpea Ratatouille
This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*
Orange-Cranberry Muffins or Mini-Loaves
These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. If I'm in the mood to make muffins for a weekend brunch, this is one of my top choices! And for winter holiday baking or giving, this batter is nice made into mini-loaves.This makes 1 dozen muffins, or 3 to 4 mini-loaves. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.
Raw Strawberry Tart
To make the most of the incredible strawberries available in late spring and early summer, try this raw strawberry tart created by Carrie Forrest of Carrie on Living. This easy recipe highlights ripe, sweet strawberries, which are nestled in a healthy, no-bake crust made of pecans, oats, raisins, flax meal, currants, and date paste. The recipe makes for a very thick crust, but, as Carrie says, “that’s kinda how I like it.” Chances are, you will, too. [Read more...]
Quinoa Breakfast Bowl
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky.
Serves: 1
- ½ to 1 cup leftover plain cooked quinoa, depending on your morning appetite
(use 2 parts water to 1 part quinoa to cook it if you have no leftovers) - ¼ to ½ cup vanilla nondairy milk (almond or hemp milk are good for this),
sweetened or not, as you prefer - 1 teaspoon liquid sweetener (if not using sweetened almond or hemp milk)
such as agave or maple syrup (see note) - Cinnamon, nutmeg, and/or cardamom, to taste
- Fresh fruit of your choice (about ½ cup) - choose from diced apple, pear, mango,
or stone fruit in season; sliced banana; whole blueberries or raspberries; sliced strawberries - A sprinkling of nuts and/or seeds (choose from chopped walnuts or pecans,
sliced almonds, pistachios, pumpkin seeds, sunflower seeds, hemp or chia seeds (optional)
Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).
When most of the nondairy milk has been absorbed, transfer to a bowl. Stir in sweetener and spice to taste.
Top with fruit of your choice, followed by nuts and seeds of your choice. Serve at once.
Note: You can use a touch of stevia liquid or powder instead; remember, very little goes a long way!
Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.). Or use rolled grain flakes like spelt, kamut, steel-cut oats, or even quinoa flakes.
- Here are more easy vegan breakfast recipes and ideas.
Cold Tomato-Mango Coconut Soup
Think of this no-cook soup as a Thai-flavored gazpacho. It's best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted fromVegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky.
Colorful and Creamy Potato Salad
Whether you're in need of a side dish for an everyday dinner or looking for a dish to share at a potluck or outdoor meal, you'll find this lively potato salad quite pleasing. Green peas, bell peppers, olives, and herbs enliven a classic salad. Photos by Evan Atlas. [Read more...]
Stir-Fried Tofu with Spring Greens
This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! [Read more...]
Marinated Black-Eyed Peas
Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name "Texas Caviar." Serve in small quantities to add protein to the plate, almost like a relish. Double the recipe to make more of a potluck-sized serving. Photos by Evan Atlas. [Read more...]
Tofu Eggless Egg Salad
Tofu Eggless "Egg" Salad is one of our favorite vegan food transformations. Made with firm tofu and vegan mayonnaise instead of hard-boiled eggs and eggy mayo, this a treat on fresh bread or stuffed into pita. You can also dollop it onto a green salad for extra protein. Photos by Evan Atlas.
Citrus-Roasted Tofu
Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.
Serves: 6 to 8
- Two 14- to 16-ounce tubs extra-firm tofu
Orange marinade
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons reduced-sodium soy sauce
- ½ cup orange marmalade
- 1 tablespoons olive oil
- 1 tablespoon yellow mustard
- ½ teaspoon dried tarragon
- Several grindings of black pepper
- - 1 tablespoon olive oil
- 8 to 10 baby carrots, quartered lengthwise
- 1 to 2 cloves garlic, minced, optional
- ⅓ cup slivered almonds
- ¼ teaspoon curry powder
- ¼ cup minced fresh parsley
- Preheat the oven to 425°F.
- Cut each block of tofu into 8 slices (about ½-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
- Combine the ingredients for the marinade in a small mixing bowl and whisk together.
- Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
- Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
- Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
- When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who'd like more of it.
- Here are more Vegan Dinner Recipes and
more Tofu, Tempeh and Vegan Sausage Main Dishes. - Here are more easy tofu recipes.
Classic Vegetarian Chili
A standard in the vegetarian/vegan repertoire, this variety of chili consists of beans and vegetables in a spiced tomato base. It's great for everyday meals as well as casual company dinners. It’s especially welcome when the nippy days of late fall arrive. This mildly spiced chili is good in its basic form, or try the variations for spicing it up and embellishing it. Leftovers are great for thermos lunches. Perfect paired with Green Chili Cornbread or Vegan Cornbread. Adapted from The Vegetarian Family Cookbook. Photos by Lori Maffei.
[Read more...]
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
If you're craving something light and healthy, yet still packed with delicious flavor, this simple Mandarin Orange Salad is just the ticket.
This tasty salad is loaded with fresh greens and juicy mandarin oranges. Toss in some jicama and sprinkle with slivered almonds for the perfect crunch. And then drizzle it with a homemade sesame ginger dressing. Oh my!
This easy vegan dinner salad is:
- Simple to make with just a handful of ingredients.
- Ready in 10 minutes!
- Vegan, vegetarian, and gluten-free.
This has become one of my all time favorite vegan salads. If you love it too, be sure to check out these other tasty ideas:
- Mixed Greens Salad with Beets
- Mango Lentil Salad with Cilantro Lime Dressing
- Beet, Cucumber, and Orange Dressing
Photos by Evan Atlas.
Recipe
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
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Servings:
Ingredients
- 6 ounces mixed baby greens
- 1 jicama peeled and diced
- 6 stalks bok choy with greens
- 3 mandarin oranges sectioned, or use one 12 oz can of canned mandarin oranges
- 2 scallions cut into 1-inch sections
- ⅓ cup toasted slivered almonds
Sesame Ginger Dressing
- ⅓ cup neutral vegetable oil such as safflower or sunflower oil
- 2 tablespoon dark sesame oil
- ⅓ cup apple cider vinegar can substitute rice vinegar or white wine vinegar
- 1 tablespoon agave nectar
- 1 tablespoon tamari or soy sauce
- 2 teaspoon ginger grated fresh or jarred
- 1 tablespoon sesame seeds
- salt and pepper to taste
Instructions
- Combine all the ingredients in a serving bowl and toss together.
- In a small mixing bowl, combine all salad dressing ingredients. Whisk to combine.
- Drizzle dressing over salad and toss to coat. Serve.
Notes
You can substitute two baby turnips in place of the jicama, or 4 large celery stalks in place of the bok choy, if you have difficulty finding those ingredients.
Nutrition (Estimate per Serving)
Calories: 301kcalCarbohydrates: 43gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 44mgPotassium: 761mgFiber: 12gSugar: 24gVitamin A: 3967IUVitamin C: 118mgCalcium: 122mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Curried Potatoes with Peas and Cashews
Peas and cashews lend a subtle sweetness to this curried potato dish. Once you've got the just-done potatoes ready, the rest of the dish comes together in no time. For an enticing meal, serve with Couscous Pilaf with Apple and Dried Fruits, and pass around a spicy chutney for a nice touch. Photos by Evan Atlas. [Read more...]
Simple Sautéed Garlicky Greens (Kale, Collards, or Chard)
This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens! [Read more...]
Double-Orange Chocolate Chip Muffins
These pretty streusel-topped vegan chocolate chip muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color. Photos by Rachael Braun. [Read more...]
Vegan Carrot-Walnut Muffins
Carrots and orange juice concentrate pair up in these moist vegan carrot muffins, providing a dose of vitamins A and C, as well as an enticing golden color. Make them in the evening; enjoy a warm muffin for your evening snack, then the next day for an on-the-go breakfast. Or, pack a couple in your or your kids' lunch box with fresh fruit for a change of pace from a sandwich. Photos by Hannah Kaminsky of Bittersweet Blog.
[Read more...]
Quinoa Tabbouli Salad with Black Beans
We can't seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that's hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas. [Read more...]
Blackberry Lettuce Smoothie
This refreshing smoothie with the offbeat combination of lettuce and blackberries is from The New Green Smoothie Diet: Going Green Never Tasted so Good,* by Hilary Greenleaf, reprinted with permission. [Read more...]
Dense and Fruity Banana Bread
Wholesome and seductive all at once, this moist vegan banana bread is wonderful with tea or as a sweet yet healthy part of breakfast or lunch. Adapted from Vegan Express. [Read more...]
Tabbouli Salad (with Quinoa, Bulgur, or Couscous)
Quinoa tabbouli (alternately spelled tabbouleh) is a recipe that seems to be gaining over its more traditional counterpart, made with bulgur. Both ways are good, though I prefer it with quinoa, which is higher in protein, and gluten-free as well. That being said, whole-grain couscous works, too! A Middle Eastern classic and one of my favorite salads, this is delicious served with hummus and fresh pita bread, a variety of olives, and rice-stuffed grape leaves. [Read more...]
Moroccan-Style Vegetable Stew
This delicious Moroccan-inspired stew looks as good as it tastes. It's a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays - Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photo by Theresa Raffetto.
Sweet Potato and Edamame Shepherd's Pie
This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that's both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.
Tangy Tahini Dressing
This salad dressing featuring olive oil, tahini, apple cider vinegar, and lemon, makes even the simplest salad shine. Excellent on green salads, slaws, and more. I highly recommend this with Hearty Seitan Salad. Adapted from The Vegetarian Family Cookbook. [Read more...]
Spinach and Cucumber Spread or Dip
One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Serve with fresh bread, whole-grain crackers, crispbreads, or raw veggies. This is compatible with carrots, cauliflower, bell pepper, and celery. Photos by Evan Atlas. [Read more...]
Chocolate Chip Pear Blondies or Mini-Loaves
Rich with chocolate chips and pears, this melt-in-your-mouth vegan treat is delicious as a dessert or tea bread. They're especially good with tea as a cool-weather dessert. Easy enough as an everyday dessert, yummy enough for holiday fare (especially around the winter holidays), this might just become your go-to sweet bread. [Read more...]
Stewed Spiced Pears in Red Wine
In this light dessert, pears are lightly cooked in red wine and apple juice and gently spiced with cinnamon and allspice. A delicious and elegant way to present pears, this is especially nice in the winter when so few other fruits are available. [Read more...]
Jamaican-Inspired Jerk-Spiced Seitan
I had always wanted a luscious, reliable (and of course, easy) jerk seitan recipe, with lots of bell peppers and onions, but all the recipes I'd found rely on lengthy lists of spices, Scotch Bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic-style recipes, with so-so results, I decided to throw authenticity to the wind, and take the easy route. This recipe may not be the genuine article, but its bold flavors never disappoint. Photos by Evan Atlas. [Read more...]
Sautéed Red Cabbage
This wine-scented Sautéed Red Cabbage is a cheering winter recipe and a simple side dish for everyday and holiday meals. You can also make this recipe without the alcohol.
Red cabbage is a traditional dish in many cultures. It's simple, yet tastes absolutely delicious! It's a dish that's perfect for winter holidays and goes great as a side dish to most mains.
How to Make Sautéed Red Cabbage
- Heat oil in a saucepan and sauté onion until golden.
- Add cabbage, wine, and vinegar; sauté covered until tender-crisp.
- Stir in maple syrup and sauté a bit longer.
- Season with salt and pepper. Keep warm until serving.
Full directions for how to make Sautéed Red Cabbage are in the printable recipe card at the bottom of the post.
Sautéed Red Cabbage FAQs
Do I have to use wine?
You don't have to use wine for this recipe. Use pomegranate, cranberry, or grape juice in its place for an easy swap. You can also replace the red wine in the recipe with red wine vinegar, but you may want to dilute it a bit with water if the flavor is too acidic.
How long can I store leftover red cabbage?
You can store your leftover red cabbage for up to 1 week. Just make sure to keep it in an airtight container in the fridge until you are ready to eat the cabbage again.
Recipe
Sautéed Red Cabbage
This wine-scented Sautéed Red Cabbage is a cheering winter recipe and a simple side dish for everyday and holiday meals.
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Servings:
Ingredients
- 2 tablespoon olive oil
- 1 large red onion quartered and sliced
- 6 cups red cabbage thinly shredded
- ¼ cup dry red wine
- 4 tablespoon apple cider vinegar to taste
- 3 tablespoon maple syrup or agave nectar
- salt and freshly ground pepper to taste
Instructions
- Heat the oil in a large skillet or 3-quart saucepan. Add the onion and sauté until golden.
- Add the cabbage, wine, and vinegar. Cover and sauté until tender-crisp, about 12 minutes, lifting the lid to stir occasionally.
- Stir in the maple syrup and sauté over very low heat, stirring occasionally, another 8 to 10 minutes.
- Season with salt and pepper, then transfer to a serving container. Cover and keep warm until serving.
Nutrition (Estimate per Serving)
Calories: 85kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 20mgPotassium: 205mgFiber: 2gSugar: 8gVitamin A: 745IUVitamin C: 39mgCalcium: 42mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Fingerling Potato Fries
These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
Here's a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape-hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These fries are ready, from start to finish, in about 20 minutes.
These fries are great served alonside almost anything! Serve them alongside your favorite vegan burgers, some vegan nuggets, or even a nice salad.
How to Make Fingerling Potato Fries
- Clean potatoes and cut into fries.
- Simmer potato fries in water in a pan until soft.
- Drain water from skillet.
- Drizzle oil into the skillet.
- Cook potatoes on all sides until golden brown.
- Stir in seasonings.
Full directions for how to make Fingerling Potato Fries are in the printable recipe card below.
Fingerling Potato Fries FAQs
Can you change the seasoning for these fries?
You can easily change the seasonings for your homemade fries. Just add in whatever flavor of spices you want at the end of cooking. Try some paprika, Italian seasoning mix, or even rach dressing powder!
How long do these fries last?
You can store your leftover fries in the fridge for up to 1 week. However, these fries taste best when they are fresh. The longer you store your fries, the less crisp they will be.
Here are more easy, tasty potato recipes.
Recipe
Fingerling Potato Fries
These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
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Servings:
Ingredients
- 1 ½ lbs fingerling potatoes
- 2 tablespoon safflower oil or other high heat oil
- scallions thinly sliced or cut into long ribbons, optional
- salt to taste
- paprika to taste (see note)
Instructions
- Scrub the potatoes well. No need to peel them, but do peel away any overly dark or knobby spots, of which there should be few.
- Cut each potato in half lengthwise, which results in a short, chunky fry shape.
- Place the cut potatoes in a nonstick skillet with ½ cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5-8 minutes or until the potatoes can be pierced with a knife but are still quite firm, stirring occasionally.
- Drain any excess water from the skillet.
- Set the skillet back on the heat and drizzle in the olive oil.
- Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 5-8 minutes.
- Stir in the optional scallions. Remove from the heat and season with salt and paprika.
Notes
If you'd like a spicier flavor, try Spanish paprika, which has a smoky and more intense flavor than sweet paprika.
Nutrition (Estimate per Serving)
Calories: 193kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 10mgPotassium: 716mgFiber: 4gSugar: 1gVitamin A: 3IUVitamin C: 34mgCalcium: 20mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Tomato-Barley Vegetable Soup
Here's a hearty, full-flavored tomato-barley soup featuring vegetables readily available in the winter. A one-dish meal, serve this with a simple salad. Try one with mixed greens, apples or oranges, and toasted walnuts. For added protein, serve with hummus and fresh whole-grain bread or pita. Photos by Evan Atlas.
Bulgur Salad with Fruits and Nuts
An invigorating melange of textures and flavors, this bulgur salad is also quite adaptable. Add various other fruits or veggies to it; substitute other dried or fresh fruits; or use another grain altogether, like couscous or quinoa. Photos by Evan Atlas. [Read more...]
Vegan Pumpkin Bread
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
This vegan pumpkin bread is one of my all time favorite Fall treats. It's so simple to make, totally delicious, and I usually have all the ingredients on hand to start with.
I typically bake this recipe in three mini loaf pans (like these), so I can keep one for my family and gift the others to friends. They make a nice gift to bring when visiting friends and relatives over the winter holidays.
These pumpkin breads are also a great family-friendly treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this pumpkin bread, but tea will work too.
If you love this vegan pumpkin bread, be sure to check out these other tasty ideas:
Recipe
Vegan Pumpkin Bread (Mini Loaves!)
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
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Servings: slices
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin puree fresh or canned
- 2 tablespoon maple syrup
- 2 tablespoon safflower oil
- 2 tablespoon orange juice or apple juice, more or less as needed
- ⅔ cup raisins or currants
- ⅓ cup finely chopped walnuts or pecans
- ½ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350°F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- In another bowl, combine the pumpkin puree, syrup, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but let it should remain thick.
- Stir in the raisins or currants, walnuts or pecans, and optional chocolate chips.
- Divide the batter between 3 lightly oiled mini loaf pans (mine are 6 by 3 inches).
- Bake for 25 to 30 minutes, or until a knife inserted into the center of one tests clean.
Nutrition (Estimate per Serving)
Calories: 69kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 40mgPotassium: 66mgFiber: 1gSugar: 5gVitamin A: 1062IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Green Chile Cornbread
This moist vegan cornbread, spiked with green chile peppers, is an ideal companion to bean dishes, stews, and other hearty fare. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
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