The word "borracho" was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means "drunken pinto beans." Simmering the pintos in beer, and embellishing with jalapeño peppers and fresh cilantro gives them a unique flavor. Serve this with tortilla or rice specialties that don't themselves contain beans. Delicious as a side dish with Southwestern flavored dishes like Baked Rice with Cheese and Green Chiles or Tofu Rancheros. Or, you can use this as a tasty filling for soft tacos or wrap them into tortillas for simple burritos. Photos by Evan Atlas. [Read more...]
Search Results for: fresh veg
Avocado and Sweet Potato Quesadillas or Soft Tacos
Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.
Sautéed Turnips and Peppers
Raw turnips have a pleasant, mild bite; sautéed, they're delectably sweet. If you'd like to make use of winter's bumper crop of this underused root veggie, they're delicious simply sautéed with red bell pepper. [Read more...]
Quinoa Scallion Fritters
These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you're serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make "Duck" Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes. [Read more...]
Curried Sweet Potatoes with Chard and Chickpeas
A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you'll see in the variations following the recipe. From Wild About Greens. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]
Mixed Greens with Pears, Cranberries, and Pecans
Bosc pears that are just slightly underripe are perfect in this salad that's simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. [Read more...]
Tempeh Fries with Horseradish-Dill Mayonnaise
If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Photos by Hannah Kaminsky. [Read more...]
Southwestern Pasta Salad with Avocado and Peppers
This pasta salad featuring peppers, avocado, and corn has a delectable southwestern flavor. For a nice warm-weather meal, serve with a simple bean dish or vegan quesadillas. Photos by Rachael Braun. [Read more...]
Pasta Salad with Chickpeas and Artichoke Hearts
Featuring tasty chickpeas, marinated artichoke hearts, bell pepper, and olives, the ingredients for this delectable pasta salad can be easily doubled to make it party-size. Photos by Evan Atlas. [Read more...]
Miso Soup with Sweet Potatoes and Greens
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas. [Read more...]
Quinoa with Black-Eyed Peas and Tomatoes
Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Photos by Hannah Kaminsky. [Read more...]
Kale and Cabbage Colcannon
In colcannon, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I've used both types of greens, which makes it tastier than ever. Traditional recipes for colcannon call for milk and butter, but it's easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick's Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas. [Read more...]
Fragrant Brown Basmati Rice and Cashew Pilaf
This simple rice and cashew pilaf recipe highlights the aroma and flavor of brown Basmati rice, which you can find in supermarkets (a domestic variety is called Texmati) as well as specialty and natural foods stores. This tasty side dish can enhance many kinds of meals. It's especially good with vegetable curries. Photos by Rachael Braun. [Read more...]
Baked Eggplant Stacks with Cashew Ricotta
A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and your favorite marinara sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the "ricotta" well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. [Read more...]
Spicy Thai Braised Kale and Tofu
Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. [Read more...]
Curried Lentil, Potato, and Cauliflower Soup
This hearty lentil soup features a slew of compatible ingredients, including potatoes, cauliflower, and spinach or arugula. It all melds together in a garlicky, mildly curried broth. Add a fresh flatbread and a simple salad for a satisfying meal. [Read more...]
Hearty Lentil and Potato Soup with Leafy Greens
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It's also a good choice to pack in a Thermos, to take to work or school.
Serves: 6 to 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1 cup raw brown or green lentils, rinsed
- 1 large celery stalk, diced
- 6 cups water
- 2 large potatoes, scrubbed and diced (or use 1 large potato and 1 medium-large sweet potato)
- 15- to 16-ounce can diced tomatoes, undrained (try fire-roasted for extra flavor)
- 2 to 3 teaspoons good-quality curry powder, or more, to taste
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- 6 to 8 ounces leafy greens, washed, stemmed, and chopped (use chard, kale, collard greens, spinach, or arugula - or a combination of whatever you have on hand)
- ¼ cup chopped fresh cilantro, optional
- Juice of ½ lemon
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.
Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.
- Here are more recipes for Lentils and Peas.
- Here are more Warming Winter Soups.
Chard with Brussels Sprouts and Red Peppers
Halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too, making for a perfect Thanksgiving side dish. Substitute kale, collards, escarole, or broccoli rabe, depending on what's available. Recipe from Wild About Greens by Nava Atlas ©2012, Sterling Publishing. Reprinted by permission. Photos by Susan Voisin.
[Read more...]
Walnut-Apple Stuffing
If your Thanksgiving company includes eaters of mixed persuasions, vegetarians and vegan guests won't want to eat stuffing that's been cooked in the bird. Of course, you need not wait for special occasions to make this. Everyone loves stuffing! Of course, you can use a gluten-free bread if need be. The sweet apple and red onion contrast nicely with the herbal notes. Photos by Hannah Kaminsky.
Tomato, Lentil, and Barley Soup
Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. Leftovers of this soup are great to take to work or school in a container; and it freezes well, too. Photos by Laurie Fahrner, who writes the blog Mehitable Days. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons.
[Read more...]
Coconut Butternut Squash Soup with a Garnish of Greens
Once you've got the squash baked, this autumnal butternut squash soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergize delectably with the squash, and look gorgeous together as well. It's a fantastic first course for a vegan Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin. [Read more...]
Open-Faced Avocado and Bean Sandwiches
Here's a quick and easy sandwich idea that can save you in a pinch when you need a quick lunch or dinner. Mashed avocado is mixed with tomato and lemon or lime and topped with a sprinkling of your favorite bean. Keep more of the beans nearby for extra protein. Serve with sweet or regular potato and salad (or a warming soup) for a simple and gratifying meal! [Read more...]
Butternut Squash Smoothie
This mellow smoothie tastes like a liquid version of a delicious pumpkin pie - the secret being that butternut squash makes better pumpkin pie than pumpkin itself does. Gently spiced with cinnamon and ginger, this smoothie is packed with flavor and gives you a generous dose of vitamins A and C. It might well become your go-to fall and winter smoothie! Photos by Hannah Kaminsky of Bittersweet Blog. [Read more...]
Rice-Stuffed Delicata Squashes
My husband certainly has a way with his vegetable garden. Each year there's one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, "too many tomatoes" was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, the culprit was Swiss chard. Though mildly annoying at the time, my bewilderment over what to do with this profusion of greens led to my writing a book (my latest, Wild About Greens) on leafy greens of all sorts.
Quinoa with Corn and Scallions
Quinoa and corn, embellished with lots of scallion, makes a simple and tasty side dish for everyday meals. What's not to love about quinoa? It's a powerhouse of nutrients, it cooks in 15 minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to often. It goes with just about anything and is also a nice stuffing for small pre-baked squashes like golden acorn. Photos by Hannah Kaminsky.
Mouthwatering Mashed Potatoes with Groovy Onion Gravy
Have a fabulous celebration with these mashed potatoes and gravy, a must-have on the dinner table during the holidays - they're a welcome addition for both vegan Thanksgiving and Christmas dinner menus. Try some of the variations for both recipes and make it even more fun! Contributed by Beverly Lynn Bennett, from The Complete Idiot's Guide to Vegan Living*. Photos by Hannah Kaminsky.
Hearty Lentil Soup
The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.
Classic Ratatouille
This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables - eggplant, zucchini, peppers, and tomatoes -in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. [Read more...]
Green Pea, Parsley, and Pistachio Dip
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables-baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty snack or appetizer. Photos by Hannah Kaminsky of Bittersweet. [Read more...]
Gingery Rice with Sweet Potatoes and Peas
I came across a classic Thai dish that combines white rice with white potatoes, and though it sounds too starchy, the seasonings and embellishments sounded appealing. So I took the general idea of this recipe and revved it up to include the two main ingredients' more nourishing counterparts-brown rice and sweet potatoes. This may sound like an offbeat combination, but really, it works! It's like sunshine on the dinner plate. You can also substitute quinoa or any other favorite grain for the rice. Serve with a simple tofu, tempeh, or bean dish and a salad. Adapted from Vegan Express.
Coconut Creamed Corn
The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it's abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet. [Read more...]
Spicy and Garlicky Green Beans with Walnuts
Crunchy green beans taste wonderful in a rich, nutty coating of walnuts and lots of garlic and ginger. Serve with your favorite Asian noodle or rice dishes. This also makes a great warm or room-temperature appetizer. [Read more...]
Stewed Spaghetti Squash
Spaghetti squash is a "fun" vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with grain pilafs that include quinoa or wild rice. Complete the meal with a simple salad. Photos by Rachael Braun. [Read more...]
Tempeh, Cauliflower, and Cashew Curry
Even those who aren't quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Cauliflower, potatoes, plenty of spices, and tasty cashews add up to a colorful and warming stew. Photos by Evan Atlas.
Quinoa with Cauliflower, Cranberries, and Nuts
This pilaf combines two companionable ingredients-cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad. This serves 6 as a side dish, fewer if used as a main dish. [Read more...]
Miso-Ginger Red Beans with Quinoa and Broccoli
Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. It's unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky. [Read more...]
Spinach Apple Smoothie
This refreshing green spinach apple smoothie is among my favorites - and you'll love it too if you prefer smoothies that are juicy and not too thick.
The cucumber adds a deliciously refreshing flavor and definitely adds to the juiciness of this Spinach Apple Smoothie!
Tips, Tricks, & Variations
This recipe will make two 12-ounce or three 8-oz servings.
I used fresh spinach in this green smoothie. But you could also substitute kale if you prefer. I have also had readers report success with frozen spinach, but I would suggest defrosting and writing out the extra moisture before using it.
Any type of nondairy milk will work fine in this smoothie. I prefer almond milk but soy or cashew milk are also great choices. For a thicker smoothie, try substituting a dairy free yogurt instead.
The hemp or chia seeds are totally optional, but highly recommended. They add a nice punch of protein, and also help thicken up the smoothie.
If you like this Spinach-Apple Smoothie, you may enjoy learning about the top 10 benefits of green smoothies, as well as trying these other delicious and simple smoothie recipes:
Explore more recipes for Green Smoothies on VegKitchen!
Recipe
Spinach and Apple Smoothie
This refreshing smoothie of spinach, apple, and cucumber is among my favorites, as I like smoothies that are more juicy and not too thick.
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Servings: to 3
Ingredients
- 2 big handfuls baby spinach
- 1 medium apple cored and cut into large chunks
- 3- to 4- inch piece cucumber preferably peeled, cut into chunks
- 1 cup unsweetened vanilla nondairy milk or water or half of each
- 1 to 2 tablespoons hemp seeds or chia seeds optional
- 2 teaspoons agave nectar or other liquid sweetener optional
- 1 to 2 tablespoons lemon juice to taste
- A few ice cubes optional
Instructions
- Combine all the ingredients in a blender. Process until completely smooth. Divide between 2 or 3 glasses and serve at once.
Nutrition (Estimate per Serving)
Calories: 177kcalCarbohydrates: 25gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 61mgPotassium: 283mgFiber: 3gSugar: 19gVitamin A: 649IUVitamin C: 16mgCalcium: 183mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Southwestern-Flavored Kale Salad
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it's a fantastic main dish salad. Without the added beans, it's a great companion to tortilla specialties containing beans-burritos, enchiladas, and the like. Recipe adapted from Wild About Greens by Nava Atlas. Photos by Rachael Braun. [Read more...]
Pasta Puttanesca (Pasta with Olive Sauce)
The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that's perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market's olive bar. Photos by Hannah Kaminsky.
Cabernet-Red Onion Jam
This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It's also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.
[Read more...]
Asian Noodles with Napa Cabbage, Mushrooms, and Tofu
This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw-style salad, and spring rolls from the freezer section of your natural foods store. It's a great weekday meal, as the stir-fry can be accomplished in the time it takes to cook the noodles. Photos by Evan Atlas [Read more...]
Lemony Bulgur with Green Beans and Walnuts
Filling and hearty, the lemony flavor and the slender green beans give this bulgur dish a fresh flavor. It's ideal to make when fresh slender green beans are on the market. That's quite a fleeting moment, so feel free to substitute whole organic baby green beans when good fresh ones are unavailable. Serve with a colorful salad and some corn on the cob for a simple meal. Photos by Hannah Kaminsky. [Read more...]
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