Since the season for really good fresh green beans is quite short, you can make this any other time of year using frozen organic whole green beans. Either way, this tasty and simple side dish is addictive! it's great with tofu, seitan, or noodle dishes. Try this with Stewed Tofu with Corn and Tomatoes. Photos by Evan Atlas. [Read more...]
Search Results for: tomato
Roasted Ratatouille
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious - eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Green Pea and Arugula Spread
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables - try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. [Read more...]
5 Root Vegetables to Put on Your Radar
A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. One category of veggies seems more fitting to cold-weather meals are root vegetables, which are still more plentiful and available in the fall and winter than they are in spring and summer. [Read more...]
Roasted Sweet Potato and Mushroom Lasagna
A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It's offbeat and luscious. I fully admit that it's a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. [Read more...]
Vegan Cassoulet (White Bean and Vegetable Stew)
Cassoulet is a French comfort food - a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn't until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, I've created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon ©2012, Ben Bella Books. Reprinted by permission.
Quinoa and Black Bean Salad with Corn and Avocado
Quinoa and black beans join forces with corn and avocado to make a sturdy salad with southwestern flavors. It's a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos. Photos by Evan Atlas.
Southwestern Fresh Corn Stew
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can't be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Vegan Dinner Ideas: Midsummer Evenings
Though most of us love summer, let's hope that this final week in July puts an end to the over-the-top heat. Now we can look forward to the (usually) balmier weather in August. The plus side is that fresh produce of all sorts is continues to be in abundance, so let's take full advantage of it this week in ways that don't require too much heat in the kitchen. Note the judicious use of leftovers from one meal to the next!
The only cooking you'll need to do for Greek-Style Pasta Salad above is the pasta itself. Everything else gets tossed in and seasoned with fresh herbs and your favorite vinaigrette. Pick up some fresh pita, hummus, and stuffed grape leaves to go along with it. [Read more...]
BBQ-Flavored Chickpea Pitas
Cool romaine lettuce and barbecue-flavored chickpeas (or explore the other plant protein variations following the recipe) combine to create a great flavor and texture combination in this hearty pita sandwich. This pairs well with many simple companions - potatoes or sweet potatoes, fresh corn, a simple quinoa salad, or a light soup. This recipe makes enough to generously fill 4 good-sized pita halves. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Pasta Salad with White Beans and Corn
Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas.
Raw Vegan Parmesan-Style "Cheese"
You can easily whip up a batch of this Raw Vegan Parmesan-Style "Cheese" whenever you need some cheesy, slightly nutty-tasting, dairy-free Parmesan-style seasoning. It's simple and delicious!
This tasty vegan cheese condiment is perfect on nearly everything! Sprinkle it over your pasta, on top of pizzas, over cauliflower wings, mixed into sauces, and so much more. The great thing is that it's quick to make and lasts a while, so you never have to be without it!
How to Make Raw Vegan Parmesan-Style "Cheese"
- Process nuts & seeds until finely ground.
- Scrape down the sides of the food processor.
- Add remaining ingredients and process longer.
- Use as a flavorful condiment.
- Store up to 2 months in the fridge.
Full directions for how to make Raw Vegan Parmesan-Style "Cheese" are in the printable recipe card below.
Raw Vegan Parmesan-Style "Cheese" FAQs
Can I use another type of nut?
If you prefer, you can easily swap out the almonds in this recipe for another type of nut. Try using walnuts, cashews, or even pine nuts! The flavor will differ a bit depending on the nuts you use, so feel free to change up the nuts until you find your preferred taste.
What is nutritional yeast?
Nutritional yeast is an inactive yeast which differs greatly from the types of yeast used for brewing and baking and has a surprisingly nutty, cheeselike flavor. It contains a wide assortment of minerals and B-vitamins and can be a reliable source of B-12 for vegans. Look for nutritional yeast prepackaged and in bulk in grocery and natural foods stores.
For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
Recipe
Raw Vegan Parmesan-Style "Cheese"
You can easily whip up a batch of this Raw Vegan Parmesan-Style "Cheese" whenever you need some cheesy, dairy-free Parmesan-style seasoning.
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Ingredients
- ¾ cup whole raw almonds
- 3 tablespoon raw sesame seeds
- ¾ cup nutritional yeast flakes
- pinch sea salt
Instructions
- Place almonds and sesame seeds in a food processor fitted with an S-blade, and process for 1-2 minutes or until finely ground.
- Scrape down the sides of the container with a rubber spatula.
- Add nutritional yeast flakes and salt, and process for 1 more minute.
- Use as a condiment to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes.
- Store in an airtight container in the refrigerator for up to 2 months.
Nutrition (Estimate per Serving)
Calories: 10kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 4mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
From The Complete Idiot's Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.
*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!
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
I'm a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn't quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus - soba noodles made purely of buckwheat are gluten free. If that's not of concern to you, other long noodles - udon or even whole wheat spaghetti - can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
Recipe
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil.
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Ingredients
Sauce
- ⅓ cup tahini
- ¼ cup lime juice
- 2 tablespoons reduced-sodium natural soy sauce or tamari or more if needed
- 2 tablespoons natural granulated sugar cane, coconut, or date or agave nectar
Tempeh croutons
- 2 teaspoons dark sesame oil
- 1 tablespoon reduced-sodium natural soy sauce or tamari
- 1 package 8 ounces tempeh, any variety, cut into ½" dice
Noodles
- 1 package 8 ounces soba (buckwheat) noodles
- 10 to 12 collard green leaves
- 1 tablespoon dark sesame oil
- 1 large red or yellow onion cut in half and thinly sliced
- ¼ small head green cabbage cut into long, narrow shreds
- 1 medium red bell pepper cut into long, narrow strips
- ½ cup chopped fresh cilantro basil, or Thai basil leaves, or more as desired
- 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce
Instructions
- To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
- To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
- To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
- Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
- In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
- Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.
Nutrition (Estimate per Serving)
Calories: 308kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 780mgPotassium: 442mgFiber: 5gSugar: 11gVitamin A: 2398IUVitamin C: 76mgCalcium: 146mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes for enjoying Asian Noodles.
*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!
Greek-Flavored Lentil Salad with Tofu “Feta”
This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu "feta" is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It's a nice dish to bring to potlucks, as well. Photos by Evan Atlas.
[Read more...]
Pasta with White Bean Sauce and Chard
Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites. This is nice with ribbon noodles, but you can use any short shape you'd like. Photos by Hannah Kaminsky.
6 Special Vegan Mother's Day Brunch Recipes
Anyone can take their mom out to eat for Mother's Day — but if she's vegan, why fight crowds and limited menu options? Your mom will be more impressed and grateful if you show your love by making a special brunch. These vegan Mother's Day brunch recipes are healthy and tasty, and will please everyone at the table.
Let's start with Jenné Claiborne's Buckwheat Crepes with Chocolate Sauce, above. These whole grain crepes are delicious, filling, very pretty, and totally healthy! the chocolate sauce takes the crepes to the next level.
[Read more...]
Pasta with Asparagus and Portobello Mushrooms
Celebrate spring with this tasty Pasta with Asparagus and Portobello Mushrooms! The earthy mushrooms combine with the fresh asparagus to really take this pasta dish to the next level.
This quick Italian-style vegan pasta dish features fresh asparagus and portobello mushrooms. The asparagus gives this dish a springtime touch, and the mushrooms make it substantial. Try a flavored variety of linguine or fettuccine to jazz it up even more!
This Pasta with Asparagus and Portobello Mushrooms recipe is...
- Easy
- Quick to make
- Vegan
- Easily made gluten-free (use gluten-free pasta)
- Versatile
How to Make Pasta with Asparagus and Portobello Mushrooms
- Cook pasta. Drain, reserving a cup of cooking water.
- Meanwhile, heat oil in a large skillet. Sauté garlic until golden.
- Add vegetables and wine. Sauté about 6 minutes.
- Combine pasta and veggie mixture in a large bowl and toss together.
- Season to taste, then serve with vegan Parmesan cheez if desired.
Pasta with Asparagus and Portobello Mushrooms FAQs
How can I make this dish gluten-free?
It is very easy to make this dish gluten-free! Simply cook up a batch of your favorite gluten-free noodles and use them instead of traditional pasta. If you want to cut out carbs entirely, you could also try swapping the noodles for some zucchini or carrot noodles!
Can I change the vegetables in this dish?
You can use whatever vegetables you prefer in this dish. Get creative! Onions, olives, carrot slices, peas, green beans, and more would all taste delicious.
What is the best kind of pasta to use?
Choose whichever kind of pasta you prefer to make this dish. I made mine with linguine noodles, but fettuccine would also work great. You can really use any kind of noodles, though. It might be fun to try using some macaronis or bowties!
How should I store this pasta dish?
You can store this pasta dish in an airtight container in the fridge up to one week. Simply reheat it in the microwave or briefly in a pan on the stove when you're ready to eat it! I would not recommend freezing this dish, though, since the noodles will get all mushy when thawed.
More Recipes
- Click here for lots more lighter seasonal vegan pasta recipes.
- Click here for more asparagus recipes.
Recipe
Pasta with Asparagus and Portabella Mushrooms
Celebrate spring with this tasty Pasta with Asparagus and Portobello Mushrooms! The flavors really take this pasta dish to the next level.
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Servings:
Ingredients
- 12 oz pasta linguini or fettuccine
- 2 tablespoon extra-virgin olive oil
- 3-4 cloves garlic
- 8 oz slender asparagus bottoms trimmed, cut into 2-inch lengths
- 2 large portobello mushroom caps wiped clean, cut in half crosswise, and thinly sliced; can use a combination of mushroom types
- ½ cup sun-dried tomatoes oil-cured or not, as preferred; rehydrate if needed and cut into strips
- ½ cup dry white wine or substitute broth or pasta cooking water
- salt & freshly ground pepper to taste
- Vegan Parmesan-Style Cheez optional
Instructions
- Cook the linguini in plenty of rapidly simmering water until al dente. Drain, reserving about a cup of the cooking water.
- Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over low heat for about 2 minutes, or until golden.
- Add the asparagus, mushrooms, dried tomatoes, and wine. Raise the heat to medium and sauté, stirring frequently, until most of the wine has evaporated and the asparagus is tender-crisp, about 6 minutes.
- Combine the pasta and asparagus mixture in a large serving bowl and toss together. If the mixture needs more moistness, add about ¼ cup of the reserved pasta cooking water at a time. You want this dish to be moist, but not watery!
- Season to taste with salt and pepper. Then serve, passing around the vegan Parmesan for topping if desired.
Nutrition (Estimate per Serving)
Calories: 201kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 491mgPotassium: 1144mgFiber: 5gSugar: 11gVitamin A: 919IUVitamin C: 22mgCalcium: 90mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Evan Atlas.
Pasta Primavera
Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it's an especially nice way to welcome spring, as its name implies. It's also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother's Day. Serve with a simple salad of fresh greens.
Potato, Corn, and Green Chile Soup
This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest. It's filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Try this with Cool Refried Bean Wraps for a nice meal. Photos by Evan Atlas.
Maple-Baked Beans and Cornbread Casserole
Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has "cozy" written all over it. It's a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company. Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. [Read more...]
Chickpea and Spinach Couscous with Cashews
This is a dish that is on my 'I have nothing in the fridge' or 'I have no time to cook' or 'I want something healthy that my kid will love' recipe roster. It's something that I have been cooking for years and is still a family favorite. I love the simplicity of it, and the versatility. If you don't have chickpeas, go ahead and use white navy beans or kidney beans. If you don't have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. [Read more...]
Collard-Wrapped Yellow Rice and Black Bean Enchiladas
Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
[Read more...]
Yellow Rice and Black Bean Burritos
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to be complete-though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. [Read more...]
Spinach or Arugula Strudel
This spinach or arugula and potato strudel makes a lovely, easy appetizer for special occasions. I say special occasions, as puff pastry isn't the kind of thing you'd want to eat every day-a bit high in fat, and not all-natural. But some major brands are vegan (including Pepperidge Farm) and anything made with it is festive and delicious. Photos by Hannah Kaminsky. [Read more...]
Smoky Sunflower Bean Burgers or Sliders
An easy bean burger with a little crunch from sunflower seeds and a subtle smoky flavor, these work well with pink, pinto, or red beans. Make some potato oven fries or sweet potato oven fries at the same time, and serve with your favorite condiments in pita bread or on whole grain buns. [Read more...]
Tortilla Soup
There are many variations on tortilla soup, a southwestern classic. The common denominator is a crisp corn tortilla garnish. This veggie-filled rendition is a light and pleasant way to begin a meal with a southwestern theme - try it with vegan quesadillas. Photos by Hannah Kaminsky.
Black Bean Sofrito
Tasty black beans are embellished with onions, garlic, and bell peppers. Sofrito,a classic Latin American dish, is a good choice for an easy, everyday kind of meal. Serve over rice if you'd like. Round the meal out with a fresh green salad and simply prepared hardy greens. Adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Evan Atlas. [Read more...]
Chunky Sweet Potato Bisque
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.
I'm completely in love with this chunky sweet potato soup! It's loaded with healthy flavor from hearty sweet potatoes, fresh veggies, and plenty of spice.
Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it's a nice way to start a vegan Thanksgiving meal too.
Tips, Tricks & Variations
Mix up the veggies! Feel free to swap in your own veggies of choice depending on what is in season. Cauliflower would be a great addition!
Add some spice. To up the heat factor, try adding a bit of chili powder or a sliced jalapeno to the mix.
Plant based milk. I used coconut milk for this recipe, which lends a lot of flavor. But it will work fine with any dairy free milk of your choice.
More Tasty Ideas
If you love this chunky sweet potato soup, be sure to check out my other soup and stew recipes, plus these delicious ideas:
Recipe
Chunky Sweet Potato Bisque
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.
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Servings: to 9
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- 1 large yellow or red onion chopped
- 2 large or 3 medium sweet potatoes peeled and cut into large dice, about ¾ inch
- 2 large or 3 to 4 medium carrots peeled and sliced
- 15- to 16- ounce can diced tomatoes try fire-roasted
- 2 bay leaves
- 2 teaspoons salt-free all-purpose seasoning such as Frontier or Mrs. Dash
- ¼ teaspoon ground cinnamon
- ½ teaspoon dried basil or oregano
- 15- to 16- ounce can chickpeas or large white beans cannellini or Great Northern, drained and rinsed
- 1 to 2 cups unsweetened nondairy milk very good with unsweetened coconut milk
- Salt and freshly ground pepper to taste
- Minced fresh parsley or cilantro for topping as desired
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
- Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.
- Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
- If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
- If using a food processor, transfer about half of the solid ingredients into the container, along with half of the beans and a little of the cooking liquid, then return to the soup pot.
- Add enough nondairy milk to give the soup a slightly thick consistency. Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.
- Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.
Nutrition (Estimate per Serving)
Calories: 197kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 604mgFiber: 8gSugar: 7gVitamin A: 14209IUVitamin C: 11mgCalcium: 160mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Spinach or Arugula Scrambled Tofu
Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. [Read more...]
Vegan Nachos with Chile con Queso
A southwestern appetizer that's become popular everywhere, this is an enticingly rich dish of melted cheese and chiles enveloping crisp tortilla wedges. Though customarily made with jalapeños, you can substitute mild green chiles if you prefer a tamer flavor. Photos by Evan Atlas. [Read more...]
6 Fantastic Vegan Pasta Salads for Summer
Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Combined with herbs, raw veggies, and lush stone fruit, this Israeli Couscous Summer Pilaf is a light and refreshing foil to grilled foods or well-seasoned plant-based protein dishes.
[Read more...]
Fresh Corn and Tomatillo Salsa
Here’s a delicious salsa that highlights summer corn, which comes to market at about the same time as tomatillos. Delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. [Read more...]
Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh
This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Creole Stuffed Eggplant
This delicious stuffed eggplant dish is inspired by recipes I came across in old Creole cookbooks. It's filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs - parsley, basil, and thyme. It's a heavenly dish for eggplant fans! Photos by Hannah Kaminsky. [Read more...]
Watermelon and Peach Gazpacho
Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. [Read more...]
Spanish-Style Rice and Red Beans
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don't, it's still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. [Read more...]
Pasta with Hearty Lentil and Spinach Sauce
This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Vegan Niçoise-Style Salad
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients-white beans or chickpeas, slender green beans, tomatoes, and olives-makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Chickpea and Kale Sandwich Spread or Salad
Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 ½ cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Quick Quinoa Paella
Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
[Read more...]
Sharon’s Vegan Chickpea Salad
This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it - as a sandwich, appetizer, or dolloped into a lettuce leaf.
The hint of sweet pickle relish really gives this preparation a great flavor! See suggestions following the recipe.
Recipe contributed by Sharon Nazarian, from Big City Vegan. Photos by Hannah Kaminsky.
Serving Ideas
Serve as a sandwich with toasted bread. Try it on whole wheat bread with sliced tomatoes and a bed of greens, like baby spinach, baby kale, or romaine lettuce.
Or make romaine lettuce boats! Just scoop some chickpea salad onto a romaine lettuce leaf - so tasty and refreshing.
This is also delicious served on whole grain crackers or stoneground tortilla chips. This is a great way to serve it up as an appetizer.
Quick Tip! Depending on what brand of chickpeas you use, you may or may not need to add additional salt. Some canned beans have more salt than others. You can buy no-salt added chickpeas for complete control over your sodium intake. You could also soak and cook your beans instead of buying canned. This requires a little extra work but can be more economical.
Explore more of VegKitchen's Vegan sandwiches and wraps.
Recipe
Sharon's Chickpea Salad or Sandwich Spread
This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it - as a sandwich, appetizer, or dolloped into a lettuce leaf.
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Servings: to 4
Ingredients
- 15- oz can chickpeas garbanzo beans, drained and rinsed
- ½ cup carrots shredded (about 2 medium carrots)
- ½ cup celery finely chopped (1 large or 2 average-size stalks)
- 3 tablespoons lemon juice from about 1 lemon
- 2 tablespoons vegan mayonnaise or as desired
- 2 tablespoons chives or scallion finely chopped
- 1 tablespoon sweet pickle relish or more, to taste
- 1 tablespoon nutritional yeast optional but highly recommended
- 1 to 2 tablespoons minced fresh dill or 1 to 2 teaspoons dried to taste
- ¼ to ½ teaspoon sea salt or to taste, optional, see Note
Instructions
- Mash chickpeas in a bowl with a potato masher until there are no whole chickpeas left. A potato masher works best but if you don't have one, you can use a fork (or for the totally lazy, place the chickpeas in a food processor and pulse on and off until finely chopped).
- Combine the mashed chickpeas with the remaining ingredients and mix together. Serve as suggested below.
Nutrition (Estimate per Serving)
Calories: 216kcalCarbohydrates: 26gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 710mgPotassium: 390mgFiber: 8gSugar: 3gVitamin A: 3820IUVitamin C: 9mgCalcium: 67mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
8 Amazing Vegan Cheese Recipes
There’s no dairy in these vegan cheese recipes, but even your dairy-eating friends will be amazed by them! A good vegan cheese seems impossible, but certain ingredients lend a cheesy flavor. One of my favorites is nutritional yeast. It tastes good, and it’s good for you. Cashews, which are delicious just plain by the handful, create a magical texture that is reminiscent of goat cheese. Make sure to scroll to the end to see each one of these 8 vegan cheeses, all of which will knock your socks off!
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