Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.
This arugula salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you don’t have any on hand or time to make it, you can omit it or substitute a chopped avocado. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2015 by James Ransom. more→
Everyone has a favorite mac and cheese recipe. This butternut squash mac and cheese, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by James Ransom. more→
A serving of greens, pineapple, and protein balance this sweet and savory Hawaiian tofu bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but it’s straightforward. I won’t be mad at you for picking up barbecue sauce at the store to cut down on steps; keep it as simple as you need. Recipe and photo from The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder © 2018 Rockridge Press, reprinted by permission.
Prep time: 10 minutes
Cook time: 20 minutes
- 1 large red onion, cut into ¼-inch slices
- 1 red bell pepper, seeded and cut into ¼-inch slices
- 1 tablespoon plus 1 teaspoon olive oil, plus more as needed, divided
- 14-ounce block extra-firm tofu, drained and cut into 1-inch cubes
- 20-ounce can sliced pineapple, drained, or 1 pineapple, peeled, cored, and cut into ¼-inch slices
- 1 cup BBQ Sauce or store-bought barbecue sauce
- 5-ounce package baby spinach
- 1 cup cooked quinoa
- Chopped fresh cilantro, for garnish (optional)
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a bowl, toss the onion and bell pepper with1 tablespoon of olive oil. Spread them out on half of the prepared baking sheet. Spread out the tofu cubes on the other half. Bake for 10 minutes, toss with a spatula, and bake for 10 more minutes.
While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the pineapple slices in batches and sauté until darkly browned on both sides, adding more oil as needed.
Toss the baked tofu with the barbecue sauce until thoroughly coated.
Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.
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Breakfast has been called the most important meal of the day. It is the first thing that many of us do in the morning. When you have house guests or a brunch party, you are forced to get up early and cook, when you would rather get your beauty sleep. We have collected some recipes for vegan breakfast casseroles that you can make ahead of time. Hopefully, these recipes will make your morning and life easier.
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