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No-Chop Power Greens Salad

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This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.

No-chop power greens salad

Is this you: Are you someone who vows to eat more salad? Are you always promising yourself that you'll do better at eating some fresh raw foods with lunch or dinner?

Making a simple salad isn't a big deal most of the time, but there are times when chopping a bunch of veggies can be less than appealing - whether you're hurrying to pack your lunch or coming home tired after a long day.

Our no-chop power greens salad comes to the rescue!

There's nothing to it other than layering a few veggies (and seeds) that need no prep at all. And it's easy on the eyes, too.

With this salad, there's also no need to measure. Use as much as you need to make one salad or two, or more. 

It doesn't get any simpler than that!

No-chop power greens salad recipe

I love to simply drizzle my salad with a bit of extra virgin olive oil and balsamic vinegar. But you can also opt to use your own favorite dressing - this sesame ginger dressing is a great choice!

This no-chop power greens salad is:

  • Easy to throw together in just 5 minutes!
  • Versatile - use just about any greens, nuts, veggies, or seeds.

It's one of my favorite vegan salads, and also one of my favorite easy-to-pack vegan lunches.

More Vegan Recipes

If you love this power green salad, be sure to check out these other tasty ideas:

Recipe

No-chop power greens salad

No-Chop Power Greens Salad

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This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.
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Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2

Ingredients

  • 2 cups Baby power greens mix see note
  • ½ cup carrots pre-grated
  • ½ pint cherry tomatoes or grape tomatoes, yellow or red
  • ⅓ cup pitted olives black or green
  • ¼ cup sunflower or pumpkin seeds
  • oil and balsamic vinegar or your favorite salad dressing

Instructions

  • For each salad, layer the greens, carrots, tomatoes, olives, and seeds on a plate or in a shallow bowl.
  • As mentioned, there is really no need to measure! Just use as much or as little of each ingredient as you'd like.
  • Drizzle with olive oil and balsamic vinegar, or top it with your own favorite salad dressing.

Notes

Find baby power greens near the spinach and spring mixes. What's included in power greens mix is baby kale, spinach, chard, and other greens.

Nutrition (Estimate per Serving)

Calories: 165kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 388mgPotassium: 478mgFiber: 4gSugar: 5gVitamin A: 6021IUVitamin C: 29mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easiest Buffalo Tofu Bites Ever

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I'm not sure who invented that Buffalo wings combo that contrasts spicy BBQ flavors with celery and creamy dressing. It's kind of weird, but obviously there's something about it that people love, because there are hundreds of vegan variations, let alone thousands of the non-vegan variety. In plant-based versions, cauliflower or tofu stand in for "wings." However, even in the ones labeled "simple" or "easy" there are usually between 15 and 20 ingredients.

In ours, the easiest Buffalo tofu bites ever, we use Nasoya's chipotle flavored baked tofu. It has a great flavor and texture for this so-called recipe. Full-fledged lazy and full flavor become perfect partners. You can even find precut celery (or celery and carrot) sticks in the produce section of your supermarket. They cater to slackers like us these days. [Read more...]

Easy Tofu Recipes for Kids That the Whole Family Will Love

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Getting tofu to taste great is simple when you have just the right recipes and tips. Here are easy tofu recipes for kids that the whole family will love. And if you're ready for tofu to become a staple in your repertoire, explore our category Tofu Recipes: Easy and Versatile for lots more ideas.

Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. [Read more...]

3 Child-Friendly Noodle Dishes

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When my kids were really young, my idea of meal planning during those truly frantic days was to rush into the kitchen at six o-clock, thinking: "Quick! Cook the noodles!" Child-friendly pasta dishes are a great choice when you want dinner in a hurry and need to please adults and children.

Most varieties cook quickly enough to accommodate ravenous hunger, yet allow enough cooking time to prepare a simple sauce and a salad. It's hard not to love pasta, and wonder of wonders, even kids will eat it  — even if you have to leave the sauce you like off their portion and just add a little vegan buttery spread. [Read more...]

Quick Gnocchi with Beans and Greens

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Gnocchi, in case you haven't discovered them, are an Italian specialty that are mainly made of  potato flour, with a little wheat flour. In other words, a bit of starchy comfort heaven. You use them the same way you'd use a chunky pasta; they're especially good enveloped in marinara sauce. We like gnocchi with beans and greens - all adding up to a classic Italian trio.

Some cooks like to make their own gnocchi, but no thanks, not us. The project takes a good hour or two and makes a floury mess of the kitchen. There are a number of vegan brands, one of which we depict below, and being the food hackers that we are, we'd prefer just opening the package and letting that be the beginning and end of it. [Read more...]

Savory Breakfast Bowls with Tempeh and Greens

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A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don't enjoy sweet breakfasts. That's where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.

Though this doesn't take long to make, it's probably more than what you'd want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It's a fantastic thing to make if you're going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. [Read more...]

Stuffed Winter Squash with Mashed Potatoes and Peas

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This mild mashed potato-stuffed winter squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Each stuffed winter squash half can serve as a main dish portion; or cut each half again to make 8 smaller side dish portions. Photos by Rachael Braun.

Recipe

stuffed winter squash

Winter Squash Stuffed with Mashed Potatoes and Peas

5 from 1 vote
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 to 8

Ingredients

  • 2 medium butternut or carnival squashes 1 ½ to 2 pounds each
  • 6 medium potatoes any variety, peeled and diced
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 large carrot cut into thick 2-inch-long matchsticks
  • ½ cup unsweetened nondairy milk
  • 1 cup frozen petite green peas thawed
  • 2 teaspoons salt-free seasoning blend such as Spike or Mrs. Dash
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Nutritional yeast to taste optional
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F.
  • Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
  • Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
  • Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
  • When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
  • Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.

Nutrition (Estimate per Serving)

Calories: 503kcalCarbohydrates: 111gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 89mgPotassium: 2874mgFiber: 18gSugar: 15gVitamin A: 42736IUVitamin C: 159mgCalcium: 316mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Variation: Substitute 1 large sweet potato for 2 of the other potatoes.

Stuffed Squash with Mashed Pot - 3

 

Stuffed Squash with Mashed Pot - 4

Pesto or Hummus Flatbreads & Black Bean Salad Dinner

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Not long ago, we presented super-easy and extremely tasty Pesto or Hummus Flatbreads in a make-as-many-as-you-need version. We enjoy these so much, especially during the warmer months, that we were inspired to present a full meal paired with a tasty black bean salad.

For the flatbreads, choose something that's 6 to 8 inches in diameter. Flatbreads are pre-baked, so all they need is a quick warm-up on a dry skillet to get the bottom nice and golden and crispy. Pre-baked mini pizza crusts work very well too, as do sturdy Indian breads (make sure there's no dairy in them).

Most breads come in packages of at least 4, but you can make as few or as many as you need. If you're eating solo or serving two, just make those, and you can make them again the next day, as they're best fresh and take almost no time to prepare. [Read more...]

Mom’s Tofu-Noodle Skillet

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This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit.

When I made it again, I realized that there's really no reason to bake it, as all the ingredients are cooked and ready, needing just a spin in the skillet to pull eveything together. However, if you'd like to make this more casserole-like, simply transfer to a small casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies — broccoli, broccoli rabe, greens, or green beans. [Read more...]

Fattouche Salad

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This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!

fattouche

Fattouche salad (also spelled "fattoush") is a Middle Eastern classic that's not as well known in western culture as the famous tabbouleh or baba ghanouj. Though maybe it should be - it's just as delicious.

It gets its characteristic texture from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It's sort of the Mediterranean version of the Italian bread salad.

Fattouche is good all year round, though especially tasty with ripe summer tomatoes.

Fattouche salad recipe

Tips & Tricks

You can use any pita bread that you prefer, although whole wheat will give the best texture. Be careful - not all pita brands are plant based. I personally use these vegan-friendly pitas.

Add some chickpeas into the fattouche salad for extra protein and a heartier dish that can be served as a healthy main dish.

Try using a mix of yellow and red tomatoes for a more colorful dish. You can also use cherry or grape tomatoes for easy bite-sized pieces.

You can use two smaller Kirby or Persian cucumbers instead of the regular cucumber, if they are available in your market.

More Vegan Recipes

If you love this fattouche salad, be sure to browse my other vegan salads or check out these tasty ideas:

Photos by Hannah Kaminsky

Recipe

fattouche

Fattouche Salad

5 from 1 vote
This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

  • 2 pieces whole-grain pita bread cut into bite-sized pieces
  • 4 tomatoes medium, ripe
  • 1 cucumber peeled, quartered lengthwise and sliced
  • ½ red bell pepper finely diced
  • ½ cup green olives or black olives, pitted
  • 3 scallions minced
  • ½ cup fresh parsley chopped
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon about ¼ cup
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Toast the pita breads in a 375º F. oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. Carefully stir about halfway through.
  • Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Allow to stand for a few minutes so that the pita bits can soak up some of the flavors, then serve.

Notes

For the tomatoes, try using a combination of yellow and red tomatoes for more color. You can also use cherry or grape tomatoes for easy bite-sized pieces.
You can use two smaller Kirby or Persian cucumbers in place of the regular cucumber.
Variation: Toss some chickpeas into the fattouche salad to make it more substantial or to use as a main-dish salad.

Nutrition (Estimate per Serving)

Calories: 105kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 185mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1555IUVitamin C: 33mgCalcium: 33mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Delicious and Easy Salad Bar at Home

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Salad bars are often an appealing option for healthy food fans at restaurants, so why not serve one in your own kitchen? Here's how to put together a delicious and easy salad bar at home. It's a fantastic way to put together a last-minute company meal or for building a dinner around fresh raw veggies when you're too rushed or tired to do a lot of cutting.

For a larger meal, consider a soup (or chili) and salad dinner. Classic Veggie Chili is a crowd-pleasing choice for cooler months; a cold soup like Gazpacho for summer (and if you want to take the hack a bit further, try our Brilliant 4-Ingredient Gazpacho).

[Read more...]

Cold Linguine with Artichokes and Roasted Peppers

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This cold linguine salad features vibrant flavors provided by artichoke hearts, roasted peppers, artichoke hearts, sun-dried tomatoes, and lots of fresh parsley. It will hold up well on hot days or when being transported to a potluck. If you prefer to have it warm, by all means, do so. Simply skip the step of rinsing the pasta in cool water and use it straight after it's been drained. For a complete meal, serve with a simple chickpea salad. Photos by Hannah Kaminsky. [Read more...]

Chard with Pinto Beans

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This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It's an excellent way to use up big bunches of chard when it's in peak season. You can use any variety of chard — green, Swiss, rainbow — our favorite is the latter. You can substitute other greens in whole or in part, too — kale, collards, spinach, mustard greens, etc. Try this side with tortilla dishes that don't themselves contain beans, like vegan quesadillas. [Read more...]

Preserving Garlic

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Preserving garlic by any method is not a substitute for fresh, but it does have its own charms and advantages, especially if you grow it yourself and have a bumper crop!

Here we'll explore how to preserve garlic: freezing, drying, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles. 

Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs. There are six excellent methods for preserving garlic.

garlic cloves
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Before we examine the specific preservation methods, I want to emphasize that preserving garlic in oil is not safe unless the garlic oil is frozen.

Garlic is a low-acid food and oil provides an oxygen-free environment, a combination that allows the growth of the bacteria Clostridium botulism, which causes botulism.

However, if you follow the methods in this article for freezing garlic-and-oil mixtures and keep them frozen until needed, it is safe.

Here are a few useful gadgets for garlic lovers, that will help with peeling, mincing, storage, and the like:

Fresh garlic

Freezing Garlic

Perhaps the easiest way to preserve garlic is to freeze it. Just peel the cloves and place them in freezer bags in the freezer. Easier yet, simply place the unpeeled garlic in freezer bags and remove as needed.

With both these methods, the cloves become a little mushy when they are thawed, but their flavor remains good.

Another method for freezing garlic is to chop it and wrap it tightly in plastic wrap. With this method, you can simply grate or break off small amounts of chopped garlic as needed, which is helpful for cooks who often must quickly throw a meal together.

You can also freeze garlic that has been pureed in oil. This is nice because the oil keeps the mixture from freezing solid and it can be spooned out as needed, another help for busy cooks.

To make frozen garlic oil puree, place one part peeled garlic cloves in a blender or food processor along with two parts olive oil. Puree the mixture, then immediately transfer it to a freezer container. Cover the container and place it in the freezer.

Do not store the garlic oil puree at room temperature or in the refrigerator because the mixture can support the growth of Clostridium botulism bacteria.

Drying Garlic

Peel the garlic, making sure to discard any bruised or damaged cloves. Cut the cloves in half lengthwise, place them in an electric food dehydrator, and follow the manufacturer's instructions for drying. (This Hamilton Beach dehydrator is a good, inexpensive option.)

If you do not have a food dehydrator, you can dry the garlic in your oven. Make drying racks by stretching cheesecloth over the oven racks and securing it with toothpicks. Place the garlic on the racks and turn the oven to 140 degrees Fahrenheit for two hours, then lower it to 130 degrees until the garlic is completely dry and crisp.

Garlic Vinegar

To make garlic vinegar, take a bottle of white or red wine vinegar and drop in either whole or chopped garlic. Use as much garlic as you wish, as long as it is completely submerged in the vinegar.

Store your garlic vinegar in the refrigerator and use both the vinegar and the garlic in salad dressings or any dish that calls for both vinegar and garlic.

Garlic vinegar will keep, refrigerated, for about four months. If mold develops, discard the mixture.

Garlic Salt

Place dried garlic in a blender and process it until it turns to powder. Add four parts sea salt for each one part garlic powder and process for just a second or two to combine the two ingredients.

Do not process the garlic salt too long because it will cake. Store the garlic salt in an airtight glass jar.

Garlic Oil

Fresh garlic and oil are a dangerous combination if left at room temperature. Because of garlic's low acidity and oil's lack of oxygen, they can cause botulism toxin to develop. However, peeled cloves of garlic can be added to oil and stored in the freezer for several months.

Commercially prepared garlic in oil contains a preservative to increase the acidity of the mixture and keep it safe. To make garlic-flavored oil at home, add dehydrated garlic to olive oil in a wide mouth jar, screw on the lid, and place the jar in the refrigerator.

If the olive oil turns solid, just spoon it out. Be careful, however, to always use a dry spoon.

Refrigerator Garlic Pickles

Loosely fill a glass jar with peeled garlic cloves. Add enough red or white wine vinegar to cover the garlic and then add about one tablespoon of sea salt per cup of vinegar.

Dried (not fresh) herbs such as red pepper flakes, bay leaves, and oregano may be added to taste.

Cover the jar with a tight-fitting lid and shake to distribute the salt and herbs. Refrigerator garlic pickles will keep almost indefinitely in the refrigerator, as long as the garlic remains submerged in the vinegar.

We hope you've enjoyed learning the various methods of how to preserve garlic and welcome more of your comments, below.

Vicki Chelf is the author of Vicki's Vegan Kitchen* and other healthy cookbooks.

10 Benefits of Eating Raw Food

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The human race learned long ago that cooking meat before eating it would protect them from parasites. Since then this practice of cooking has grown to include all types of foods and is now considered an art. The average meal generally doesn't include many raw elements, except for the leafy green salad. Here we'll consider 10 benefits of eating raw food.

However, the advantages of eating raw foods bring nature’s intentions into focus. When I speak of eating raw I'm referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine.

[Read more...]

BBQ Tempeh Salad & Sweet Potato Fries

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When this delectable BBQ tempeh salad is the centerpiece of a meal, the notion of salad as rabbit food is turned on its head. As a light meal, it can stand on its own. Or, if you want to add a little something yummy on the side, organic sweet potato fries (readymade, if you're as much into meal hacking as we are. If you're a bit more ambitious, of course you can make your own fresh sweet potato fries. Or baked sweet potatoes just as they are - it's all good.

There's something so nice about the contrast of BBQ flavors (provided by the tempeh cooked in a good-quality barbecue sauce) and a creamy dressing. Vegan ranch isn't always easy to find, so you can make your own; use vegan mayo and a little lemon juice; or the alternatives suggested, French or a tahini-based dressing, both of which are easy find in natural vegan versions. If you'd like a more formal recipe for the salad, see BBQ Tempeh Salad with Vegan Ranch Dressing. [Read more...]

5 Frozen Banana Ice Cream Recipes You'll Love

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If you have yet to discover banana ice cream, you're in for a real treat. There are tons of these "nice cream" recipes floating around the web, but I've rounded up my absolute favorites.

These recipes produce creamy and luscious ice cream that can be served in scoops, just like any other ice cream. These banana ice creams are vegan and have no added sugar, either. All in all, they make a guilt-free treat for kids of all ages!

To make frozen banana ice cream, you don't need an ice cream machine. Instead, you'll only need a food processor to make these tasty frozen treats. Once you get the hang of it, you won't even need to follow recipes-you can have fun inventing your own variations!

Soft Serve Mocha Banana Ice Cream

chocolate banana ice cream

The velvety texture and coffee-chocolate flavor of Soft Serve Mocha Banana Ice Cream will have you hooked! Make a double batch if you love these flavors; this ice cream disappears fast.

Vegan Frozen Strawberry Banana Ice Cream

Frozen Banana Strawberry nice cream

Vegan Frozen Strawberry Banana Ice Cream is made entirely with fruit-no dairy, no added sugar. Enjoy this frozen treat like soft serve or in scoops.

Frozen Chocolate Banana Ice Cream Swirl

Frozen Chocolate Banana Ice Cream recipe

When summer brings ice cream weather, you'll appreciate this brilliant three-ingredient recipe: Frozen Chocolate Banana Ice Cream Swirl. Naturally vegan and low-fat, this ice cream is delicious with fresh summer berries.

Peanut Butter Chocolate Banana Ice Cream

Banana peanut butter chocolate ice cream

In this Peanut Butter Chocolate Banana Ice Cream, PB and a touch of chocolate make a classic flavor combo. This ice cream adds a major yum factor to other kinds of desserts!

Vegan Vanilla Banana Ice Cream

Frozen Banana Soft Serve Ice Cream

Miyoko Schinner's Vegan Vanilla Banana Ice Cream will satisfy your craving for frozen treats, with no added sugar!

More Vegan Treats

If you love these vegan banana ice cream recipes, be sure to check out these other delicious ideas:

Curried Potato Salad

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This curried potato salad is a flavorful combination of potatoes, lentils, and tomatoes tossed in a curry infused dressing. It's the perfect summer side dish!

curried potato salad being served

This flavor-packed potato salad is an offbeat change of pace from the old fashioned recipe. The curry flavor makes for a much more interesting dish, and the added lentils give a nice protein boost.

This curried potato salad is:

  • Packed with flavor!
  • Simple to prepare.
  • A perfect side dish for cookouts and summer parties.
  • Vegan and vegetarian.

It's even hearty enough to serve as a main dish in the summer, with some fresh grilled corn or pineapple. Yum!

Potato and lentil salad recipe

More Recipes

If you love this curried potato salad, be sure to browse these other vegan potato salad recipes, or check out these tasty vegan ideas:

Potato, tomato, and lentil salad

Photos by Hannah Kaminksy.

Recipe

curried potato salad being served

Curried Potato Salad

5 from 1 vote
This curried potato salad is a flavorful combination of potatoes, lentils, and tomatoes tossed in a curry infused dressing. It's the perfect summer side dish!
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 5 potatoes large, red-skinned or golden
  • 15 ounces canned lentils brown or black, drained and rinsed
  • 4 tomatoes medium, diced
  • ¼ cup fresh cilantro or parsley chopped , or more to taste
  • 2 scallions thinly sliced
  • ⅓ cup vegan mayonnaise or as desired
  • ⅔ cup plain nondairy yogurt 6 ounces, such as coconut yogurt
  • 2 teaspoons curry powder adjust to taste
  • ½ teaspoon ground cumin
  • salt and pepper to taste

Instructions

  • Cook, bake, or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, dice them (leave skins on if you scrub well beforehand and if potatoes are organic.
  • Combine the potatoes with the lentils, tomatoes, cilantro or parsley, and scallions in a serving bowl. Toss together gently.
  • Combine the mayo, yogurt, curry, and cumin in a small bowl. Stir or whisk together until smoothly blended. Add to the potato mixture and toss gently but thoroughly.
  • Serve at once or cover and refrigerate until needed.

Nutrition (Estimate per Serving)

Calories: 334kcalCarbohydrates: 53gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 92mgPotassium: 1227mgFiber: 11gSugar: 6gVitamin A: 741IUVitamin C: 51mgCalcium: 84mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Peanut Noodles & Broccoli Slaw Dinner

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What's not to love about peanut noodles? And now, with flavorful Thai peanut satay sauce available almost everywhere, there's more to love about them than ever. This delicious Asian-style dinner is made in a flash thanks to great shortcuts like the sauce, as well as pre-cut broccoli slaw and veggie spring rolls that come from your natural food store's (or supermarket aisle's) frozen foods section.

Even with all these healthy shortcuts, this meal is more economical than what the take-out equivalent would cost. And it's off the scales as far as yumminess, and the kind of meal we love most - easy enough for weeknights, impressive enough for company. [Read more...]

Spanish Bell Pepper Sauté

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Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to fill vegan fajitas! [Read more...]

Tofu and Potato Hash Browns

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Tofu and potato hash browns is a simple, comforting skillet dish that's just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. [Read more...]

Creamy Pesto Zucchini Noodles with Broccoli & Avocado

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This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture that's beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.

Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living-Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. [Read more...]

Baked Polenta Casserole with Zucchini & Spinach

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This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it's almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. [Read more...]

Salsa Verde Quinoa Pilaf

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In this simple quinoa pilaf, salsa verde (tomatillo salsa) makes a bold flavor statement. If you've never used it before, this green salsa variety is shelved along with the standard kinds. It has a somewhat smoky flavor that adds a distinctive character to dishes, and of course, it's also perfect as a dip for tortilla chips. Just 5 ingredients (not counting salt and pepper) add up to a super tasty quinoa dish! [Read more...]

What is Kañiwa? Introducing a Relative of Quinoa

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What is kañiwa? Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Kañiwa grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, it cooks up quickly to resemble a smaller version of red quinoa. Find out lots more information in Kañiwa: A "New" Ancient Superfood.

One major difference between the two is that kañiwa doesn’t have saponins, the coating that gives quinoa a soapy, slightly bitter flavor if not rinsed properly. A good thing, as I can’t imagine a sieve fine enough for its tiny size.

Quinoa brought to market has already been rinsed of much of its saponins, as otherwise it would be quite unpalatable (this procedure is done with a strong alkaline solution). But it’s always recommended that quinoa be rinsed well again at home to remove any remaining bitterness. Kañiwa is actually easier to process due to the absence of saponins.

It’s recommended to toast the grain on a dry skillet or saucepan first, then cover with water in twice its volume. Like quinoa, the water absorbs in 15 to 20 minutes. Truth be told, both times I used it so far I forgot to toast it, and it was just fine (it has a mild, nutty flavor similar to quinoa’s).

A few simple ways to use kañiwa

  • Add ½ to 1 cup cooked kañiwa to pancake or waffle batter (depending on the size of the batch)
  • Serve it as a sweet breakfast bowl with a maple syrup to taste, chopped nuts, and dried or fresh fruit. Finish with a dusting of cinnamon.
  • A savory breakfast bowl is good too, with a little vegan butter and a sprinkling of nondairy cheese shreds. Sweet or savory, a it keeps you full for hours.
  • Like many a nutritious grain, kañiwa works well in warm pilafs and room-temperature salads.
  • Come fall holiday meals, like its slightly larger cousin, a pilaf makes a nourishing and attractive stuffing for squashes and peppers.

Nutritionally, kañiwa's profile is remarkably similar to quinoa's. It's a good source of complete protein, and is a good source of a wide range of vitamins and minerals. One advantage it has over quinoa is that it's an even better source of iron.

How to cook kañiwa

Kañiwa and quinoa can be used interchangeably, and are cooked in the same proportion to liquid (2 parts liquid to 1 part kañiwa; it cooks in 15 minutes, like quinoa, or just a bit quicker). To that end, please explore our article, How to Cook Quinoa — and Some Great Ways to Use It. You might also enjoy We Love Quinoa, a volume in our Best of VegKitchen affordable e-book series featuring the 30 most popular quinoa recipes on this site, along with many color photographs.

Quinoa pdf e-book cover - VegKitchen

Kañiwa is available from online retailers, you can ask your natural foods retailer if they can order some for you.

For a recipes, see Kañiwa Confetti Salad (shown at top).

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Lemon Ginger Tea: 5 Reasons Why You Should Drink It

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Are you searching for a way to give your immune system a boost? How about a drink that can relieve stress? Well, if you're holding a cup of lemon ginger tea in your hand, then you're on the right track!

Sweet, spicy and one of the best drinks to have during the winter, this tea is power-packed with some incredible health and body care benefits too!

And here's how to make your own Fresh Ginger-Lemon Tea (which is actually an infusion, not really "tea.")

lemon ginger tea

Let's see how:

It Boosts Your Immune System: On top of the list of benefits of lemon ginger tea is its ability to strengthen your immunity. This is due to the presence of high levels of anti-oxidants in ginger. Lemons are an excellent source of vitamin C which can heal wounds and preserve the strength of bones and teeth.

In the onset of cold and flu, the tea can act as an effective antibiotic. The bioflavonoids that lemons contain help to prevent cancer cells from growing and spreading.

The anti-oxidants in the lemons help in reducing inflammation and arthritis symptoms. The powerful antioxidants can reduce free radicals in the body. Ginger also increases blood circulation in the body that is vital for optimum health.

Ginger and Lemon Tea recipe

It Brings Instant Relief From Nausea and Indigestion: Vomiting and nausea usually occur as symptoms of a body disorder. Lemon ginger tea provides the best relief mechanism.

Moreover, if you have a motion sickness tendency, you can drink a cup of this tea prior to travel to prevent nausea.

It can also help cure the vomiting related to chemotherapy and pregnancy, which is a relief during that period. It eases the pain and uneasiness of an upset stomach.

The ginger and lemon in the tea lowers the chances of heartburn and indigestion. It causes the food to be better absorbed by the body and prevents belching and bloating after eating too much. It improves your appetite as well!

It Lowers The Effects Of Diabetes: New research has thrown light upon the fact that drinking this tea on a daily basis can reduce kidney damage that occurs due to the effects of diabetes.

The high levels of zinc found in ginger play a prime role in the production and secretion of insulin. It is the insulin that controls the blood sugar levels and keeps diabetes in check.

Other harmful effects of diabetes like blood pressure, heart problems and so on can be countered by the anti-oxidants present in the drink.

How to make Ginger Lemon Tea

It Is Your One-Stop-Drink To Perfect Skin And Great Hair: As mentioned above, the tea is rich in anti-oxidants and vitamins which are beneficial for perfect skin, hair and health. The beverage helps in improving your digestion and guides you towards smooth and flawless skin.

The antibacterial and antiseptic properties protect your skin from infections. For strong and beautiful hair, the tea provides you a natural aid. Vitamin A and C are recommended in plenty for those with hair issues, as they combat the production of DHT in the scalp that in turn triggers hair growth.

A vitamin and anti-oxidant rich drink like lemon ginger tea will help you overcome hair problems in an absolute natural and simple way.

It Is The Apt Drink For Weight Loss: High blood sugar levels trigger cravings for carbohydrates and fatty foods. Ginger helps to normalize these sugar levels which otherwise can affect your ability to lose weight or eat healthy food. Ginger also improves fat absorption and prevents it from accumulating in the body.

Both ginger and lemon have anti-inflammatory properties that prevent inflammations and enhance the activity of the liver that helps in shedding those extra pounds.

The smell of lemons reduces stress causing an increase in metabolism and proper organ function that can help in weight loss.

lemon ginger tea

How do we prepare lemon ginger tea?

Using green tea as a base, finely chop the ginger root and infuse it boiling water for twenty minutes. This helps in transferring the active ingredients into the liquid.

Adding two tablespoons of lemon juice and agave or stevia (or honey if it doesn't need to be vegan) into the mix helps in both sweetening the tea as well as countering the spicy effects of the ginger.

It can be served either hot or cold as the revitalizing effects are the same.

Lemon ginger tea can be very refreshing to drink with its medicine like qualities.

Moreover, a few recent studies suggest that it can help to stop blood clotting and lower cholesterol levels. This can prevent cardio-vascular diseases and strokes from taking place.

If you feel tense or worn out, the drink can also be an effective stress reliever. The strong aroma, spicy and refreshing taste and calming effects provide you relief and relaxation of your body and mind.

Try it out today and feel healthy and energetic!

And if you love this lemon ginger tea, be sure to check out these other tasty and healthy beverages:

Recipe

Ginger and Lemon Tea recipe

Lemon Ginger Tea

4.91 from 22 votes
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Ingredients

  • 3 cups water
  • 3 green tea bags
  • juice of 1 lemon
  • 3 inches fresh ginger peeled and minced
  • sweetener such as stevia or agave syrup if desired, to taste
US Customary - Metric

Instructions

  • Bring water to a boil in a small pot or tea kettle. Add the ginger root and green tea bags. Remove from heat and allow to steep for twenty minutes.
  • When tea is finished steeping, remove the tea bags and strain to remove the ginger pieces.
  • Add two tablespoons of the lemon juice and sweetener (if using), to taste. Serve hot or cold.

Nutrition (Estimate per Serving)

Calories: 17kcalCarbohydrates: 4gProtein: 0.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 38mgPotassium: 87mgFiber: 0.4gSugar: 0.4gVitamin C: 1mgCalcium: 25mgIron: 0.1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

References:

Baked Chickpea Burgers

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A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.

Makes: About 8 burgers

  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 2 medium carrots, thinly sliced
  • 2 large celery stalks, strings removed and diced
  • 2 cloves garlic, minced
  • 1 ½ cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed
  • ½ cup wheat germ, quinoa flakes, hemp seeds,
    or quick-cooking oats, or a combination
  • 2 teaspoons salt-free seasoning blend (such as Frontier or Mrs. Dash)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Juice of ½ lemon (about 2 tablespoons)
  • 2 tablespoons tahini (sesame paste)
  • ¼ cup fresh parsley or cilantro leaves
  • Salt and freshly ground pepper to taste

Preheat the oven to 350 degrees F.

Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, celery, and garlic, and sauté until all the vegetables are tender and golden.

Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

Drop by ⅓ cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently.

Bake for 30 minutes, flipping each burger after 20 minutes. Serve on bread or rolls or on their own; either way, they're made even more delicious with Quick Tartar Sauce, following.

Quick Tartar Sauce

Makes about ⅔ cup

  • ½ cup vegan mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 to 2 teaspoons prepared mustard, or to taste

Combine all the ingredients in a small bowl and stir together until well blended.

Baked chickpea burgers vegan

2-Ingredient No-Sugar Date Caramel Sauce

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The typical caramel sauce recipe consists of a cup of sugar, half a cup of butter, and some milk or cream. Um, no. As in, no, our 2-ingredient no-sugar date caramel sauce contains none of those. We've hacked all the bad ingredients out of it - sugar included- by making it from dates and almond milk. That's it! Unless you'd like to go the extra inch and add a pinch or grinding of salt - you know, salted caramel - to take it up a subtle notch.

And unlike regular caramel sauce, there's no need to cook at all. You do need a good blender for this, though, to make it nice and smooth. [Read more...]

20-Minute Salsa Black Bean Soup

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There are those times - and it doesn't have to be in the dead of winter - when you crave a really hefty, hearty, satisfying soup. A rainy day, a sudden head cold, and you want some soup NOW. This delicious salsa black bean soup is yours in not more than 20 minutes. Seriously. And it's made with common ingredients you can find anywhere.

The only thing I urge you to splurge for - and it's not much of a splurge - is organic canned black beans. That's because the liquid they come in is a lot more like broth than like slime-water, making a lovely thick base for the soup. And the fact that many brands of organic beans come in BPA-free cans is a bonus as well. A jar of good salsa gives the soup a huge flavor boost. Thanks to VegKitchen contributor Hannah Brown for this tasty idea. [Read more...]

Peanut Satay Zucchini Noodle Bowl

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These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!

Peanut satay zucchini noodle bowl

Who doesn't love zucchini noodles? They make a perfect base for ever-popular vegan bowls, too. We love them not because there's anything wrong with regular pasta noodles. But in the same way as cauliflower "rice" has gotten to be such a big thing, it's just another very cool way to eat more veggies.

But what if you don't have a machine - how do you make zucchini noodles without a spiralizer? You buy them already spiralized, that's how. And then this peanut satay noodle bowl will be ready in a flash.

I love zucchini noodles, and I even have a spiralizer. But I'm so lazy that I hardly ever use it. I mean, I have to climb onto a step stool, get it down from a cabinet, then after using it, almost the whole thing needs to be washed and takes up the entire dish drainer. Then, of course, I have to climb onto the step stool to put it back. No wonder it sits there mostly unused.

Spiralized zucchini and yellow squash

So, imagine my delight when I discovered spiralized zucchini (and a bunch of other spiralized veggies in my supermarket's produce section. Granted, buying these prepared veggie noodles is a bit more expensive than buying a couple of zucchini and spiralizing it yourself. But for me, it means saving two trips on the godforsaken step stool, and cleaning up afterwards!

Zucchini noodles are so tasty with peanut sauce. And you guessed it - we'll be using prepared peanut satay sauce, too. I figure the little extra I'm spending on the prepped zucchini noodles, I'm saving on getting all the ingredients needed to make satay sauce from scratch.

The nice things about one bowl meals is that you don't need to obsessively measure ingredients. You can also substitute other vegetables for the ones we use here. Just arrange them artfully (or sloppily, we won't tell) on the base on the zucchini noodles bathed in satay sauce, serve, and enjoy.

Peanut satay noodles ingredient

What you need

  • 10 to 12 ounce package fresh zucchini noodles (or a combo of zucchini and yellow squash)
  • 12 to 16-ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8-ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews, small quantity (optional)

You may already have on hand

  • Sriracha or other hot stuff

What to do

1  Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.

2  If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.

3  Cut about half of the tofu into dice. Slice one or two scallions thinly.

4  Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Note: You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Peanut satay zucchini noodles

If you love this recipe, check out these other delicious creations:

Photos by Evan Atlas

Recipe

Peanut satay zucchini noodle bowl

Peanut Satay Zucchini Noodles

5 from 1 vote
These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!
Print Pin Save
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

  • 10 to 12 ounce package fresh zucchini noodles or a combo of zucchini and yellow squash
  • 12 to 16- ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8- ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews small quantity (optional)
  • You may already have on hand
  • Sriracha or other hot stuff
US Customary - Metric

Instructions

  • Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.
  • If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.
  • Cut about half of the tofu into dice. Slice one or two scallions thinly.
  • Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Notes

You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Nutrition (Estimate per Serving)

Calories: 594kcalCarbohydrates: 55gProtein: 25gFat: 29gSaturated Fat: 1gSodium: 2689mgPotassium: 1428mgFiber: 6gSugar: 39gVitamin A: 19049IUVitamin C: 214mgCalcium: 561mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cauliflower Rice Pilaf

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Once you have some brown rice cooked, this hearty cauliflower rice pilaf with aromatic curry seasonings comes together quickly. For an easy meal, serve cauliflower rice with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.

If you're looking to lighten up your pilafs, you might also like our cauliflower rice recipes in which this nutritious veggie becomes the rice.

Cauliflower rice recipes

[Read more...]

Creamy Leek and Mushroom Soup with Ancient Grains

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Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It's truly a bowl of comfort! If you'd like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go "new school" with ordinary pearl or pot barley. Whichever grain you use, you'll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. [Read more...]

Spring Farro Asparagus Salad

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Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It's perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day's lunch for home or work. Photos by Evan Atlas. [Read more...]

Immune-Boosting Spicy Thai Coconut Soup

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Immune-boosting Spicy Thai Coconut Soup is a super tasty recipe -it's also easy to make, vegan, and gluten-free. For those of you who don't like spicy, the chillies are optional. When you're eating the right foods to support your health, food is your medicine. And when it comes to boosting your immune system, nature provides some powerful ingredients to help us fend off those seasonal bugs. 

Contributed by Ursula Escher, from The Vegan Survival Guide: Boost Your Mental and Physical Health - Your Guide to Functional Veganism* reprinted with permission © UEscher Publishing. [Read more...]

8 Ways to Use Tube Polenta: Recipes and Ideas

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Tube polenta is a great natural product that lends a rustic charm to many types of dishes. Here are my favorite ways to use it - from fancy recipes to simple meal ideas.

Tube polenta slices with syrup and fruit

Are you looking for a great polenta recipe? The kind where that coarse cornmeal is cooked into a smooth porridge, then cooled and cut and baked and… If so, you've come to the wrong place.

Here we're talking recipes for polenta that comes in a tube, a great natural product that lends instant character to all kinds of dishes. 

polenta tube

There are a number of brands that offer tube polenta. You might find it in the Italian foods section of well-stocked supermarkets, near the flour products or gluten-free section of natural foods stores, and some Italian specialty markets. I particularly like this one from Amazon.

The product itself is gluten-free, but if you're very sensitive, make sure it's not from a facility that uses wheat. The package information should let you know.

Tube polenta will dress up even the simplest dishes, and even on its own with little or no embellishment (I'm looking at you, Baked Polenta Fries), can be surprisingly yummy. 

And best of all - it's crazy easy to work with!

As for tube polenta nutrition, well it's not a powerhouse. But not at all bad, either! You'll get zero fat, a little protein and iron, and a surprisingly good amount of vitamin C.

So without further ado, here are 8 ways to use tube polenta - recipes for some, simple ideas for others. Let's get cooking!

Baked Polenta Fries

Easy Baked Polenta fries
Photo: Evan Atlas

Here in our Vegan Food Hacks' kitchen, where our motto is "why bother?" we recommend making Fuss-Free Baked Polenta Fries with tube polenta. Your 2 to 3 hours of prep and wait time is cut down to 2 to 3 minutes.

Swiss Chard with Polenta

Polenta with Chard and olives recipe
Photo: Evan Atlas

If you're trying to eat more greens, or getting your family to do so, little wedges of tube polenta add immense charm to this simple Chard with Polenta Wedges.

The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you'd like.

Sautéed Polenta and Green Veggies

Polenta with brussels sprouts
Photo: Evan Atlas

Same idea, even simpler, and no recipe required - combine wedges of sautéed polenta with any steamed green vegetable - brussels sprouts, as shown above, broccoli, zucchini, etc. to make them more substantial and more appealing to picky eaters.

Polenta Croutons

Tube Polenta croutons on salad
Photo: Evan Atlas

Use tube polenta as gluten-free croutons for salads. They make most any kind of standard salad tastier and more substantial!

Just pan fry the bite-sized polenta pieces in a bit of oil, and season with salt and pepper. Yum!

Sweet Polenta with Fruit

Polenta slices with syrup and fruit
Photo: Evan Atlas

When my son was young, he loved this kind of polenta sliced, sautéed in a little vegan butter on both sides, then served with syrup and fruit.

No recipe needed - maximum breakfast or brunch enjoyment.

Seitan and Polenta Skillet

seitan and polenta skillet from vegan express
Photo: Susan Voisin

Use tube polenta to boost easy vegan main dishes. Seitan and Polenta Skillet with Fresh Greens is one of our all-time favorites.

There's something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish.

Beans and Polenta

Amy's chili on polenta
Photo: Evan Atlas

Use tube polenta as a bed for bean dishes, like this white bean and kale skillet or this veggie chili. Their flavors are so compatible!

Sauté slices of polenta on both sides in a little olive oil until golden and slightly crispy, and top with your favorite chili.

For an instant meal, use Amy's Black Bean Chili, as shown in the photo.

Polenta and Mushroom Stuffing

polenta and vegan sausage stuffing
Photo: Evan Atlas

This one is a little more involved, but then, it's a holiday recipe, and not at all difficult. In Polenta, Vegan Sausage, and Mushroom Stuffing, the polenta stands in for bread, and it works spectacularly well. Try it for your next vegan holiday menu!

I hope these creative ideas have given you a new reason to try this often overlooked ingredient.

For more delicious ideas - keep exploring our polenta recipes here!

10 Easy Ideas to Make Brown Rice More Enticing

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Many of us know that brown rice is better for you than white (see Top 10 Benefits of Brown Rice), but boy, the stuff can be boring. If you're a fan of brown rice, you'll love these easy ways to make this bland yet worthy grain more enticing. Best of all, none of these brown rice ideas require recipes to follow; just be inspired, and add your own tweaks and touches.

You might especially appreciate these ideas if you have leftover brown rice from Chinese takeout (yes, sometimes, even us vegan kitchen gods and goddesses succumb). But there's nearly always way too much rice, because it's really packed into those boxes. So there it is the next day, sitting all forlorn and drying out in its paper container in the fridge. Read on for great ways to put brown rice to use, whether you cook it yourself or it's left over from takeout. [Read more...]

Pomegranate, Berry & Avocado Smoothie

by 3 Comments

January is spring cleaning time for the body. Getting plenty of fresh fruits and vegetables in your diet is highly recommended because they bring with them many health benefits. An easy way to consume lots of different plant-based foods in one sitting is to make smoothies. They take very little time to prepare and taste absolutely delicious. [Read more...]

Winter One-Pot Lentils and Rice

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Some nights are so cold it's hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot - winter one-pot lentils and rice. It's hearty, filling, and uses staples from your pantry. Plus, there's only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it's ready to eat. Recipe and photos by Kathy Hester, fromThe Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.

[Read more...]

The One Tonic: Turmeric, Ginger, Lemon, Rooibos Tea & ACV

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Readers have been coming back to the blog for years and years specifically for our posts on ginger-lemon tea, rooibos tea, and apple cider vinegar. These teas, infusions, and tonics are awesome in and of themselves, and if you're anything like me, you want all of them as part of your regimen!

But how many beverages can a person squeeze into one day, in addition to all the plain water we're supposed to drink? My solution was to invent the "one tonic," which combines all of these amazing ingredients in one bracing beverage. And this combo of ginger, lemon, turmeric, rooibos tea, and apple cider vinegar is indeed bracing! If you like these flavors separately, you'll love them together.

Ginger-lemon, rooibos, and turmeric tonic being served in a mason jar

This tonic is also great after holidays and other occasion when you feel like you've overindulged, or as a preventive measure against illness during cold and flu season.

This formula makes a bit over a quart, and I like to have two cups full a day a short time before meals. Ginger and ACV are great for aiding digestion! Just make sure to brush your teeth after meals, since ACV can be hard on tooth enamel.

Here are some more articles on the benefits of the ingredients of this tonic:

Ginger-lemon, rooibos, and turmeric tonic

Recipe

Ginger-lemon, rooibos, and turmeric tonic

The One Tonic: Turmeric, Ginger, Lemon, Rooibos Tea & ACV

5 from 2 votes
This combo of ginger, lemon, turmeric, rooibos tea, and apple cider vinegar makes a bracing tonic. If you like these flavors separately, you'll love them together.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 to 5

Ingredients

  • 2 bags rooibos tea
  • 1 cup or so boiling water
  • 1- inch piece fresh turmeric sliced (or use ½ to 1 teaspoon dried)
  • 1- to 1 ½- inch piece ginger sliced, or 1 tablespoon squeezable ginger
  • Juice of ½ to 1 lemon to taste
  • 3 to 4 tablespoons organic unfiltered apple cider vinegar
  • Pinch of cinnamon optional
  • 4 cups fresh water
  • Liquid or powdered stevia or other sweetener to taste optional
US Customary - Metric

Instructions

  • Let the two teabags steep in the boiling water for at least 15 minutes.
  • If using fresh turmeric and ginger, you might like to do this in a blender. Combine them in the blender with a small amount of water and process until smooth.
  • Otherwise, combine dried turmeric, squeezable ginger, lemon juice, apple cider vinegar, optional cinnamon, and the steeped tea in a glass pitcher. Stir up vigorously with a large spoon or butter knife.
  • Add the remaining water, then sweeten (or not) as desired.
  • Stir the mixture up each time before pouring. Refrigerate unused portions

Nutrition (Estimate per Serving)

Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 20mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 10mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Pappardelle with Chard and White Beans

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Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It's a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat. Before serving, borrow your host's oven, set at 350º F. to warm the dish up for 15 to 20 minutes; or microwave on High for 5 minutes to reheat. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. [Read more...]