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By Nava Atlas; VegKitchen.com
I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. Served with plenty of rice, the salad (which always combines raw and lightly cooked vegetables) made for a filling and memorable meal. Though easy to enough to make as an everyday meal, it’s also festive enough to serve to company or to make as a vegan potluck dish. Here’s my Americanized, but still very tasty, interpretation. Photo by Jillian of Bitchin’ Vegan Kitchen.
Look for peanut satay sauce in the [...]
by Nava Atlas Vegkitchen.com
This is a salad I often make for company. It’s so pretty, yet incredibly easy to prepare. It was inspired by a salad I had while traveling in Tel Aviv a few years ago. Adapted from Vegan Express.
Serves: 6 or more
1 large sweet potato 4 medium white potatoes, preferably Yukon Gold or red-skinned 1/2 cup vinaigrette (homemade or store-bought) Salt and freshly ground pepper to taste 4 ounces (or as desired) mixed baby greens 1 cup (1/2 pint) cherry or grape tomatoes, halved 1 medium avocado, peeled and diced Toasted pumpkin seeds for topping
Microwave [...]
Today’s Meatless Monday recipe is an interesting new twist on chili. Thanks to Paul Osborn for sending it our way. Adapted from Taste of Home.
Ingredients:
2 Large Sweet potatoes, peeled and cut into 1/2 inch cubes 1 Large onion, chopped 1 Tbsp. olive oil 1 Tbsp. chili powder 3 Medium cloves of garlic, minced 1 tsp ground cumin 1/4 tsp cayenne pepper 2 cans black beans, rinsed and drained 1 Can diced tomatoes, undrained 1/4 Cup brewed coffee 2 Tbsp. honey 1/2 tsp kosher salt 1/4 tsp ground black pepper 1/2 Cup Monterey Jack Cheese
Instructions :
1. In [...]
This gorgeous potato salad is a bit fancier than the kind you’d take on a picnic or serve at a cookout, but not any more difficult to make. It combines three kinds of potatoes with the early greens of spring for earthy flavor with plenty of eye appeal. Blue potatoes are surprisingly easy to find, if you look for them, but if you can’t find them, simply substitute two additional medium sweet potatoes. Photo by Susan Voisin, FatFree Vegan Kitchen.
Serves: 8 or more
1 medium sweet potato 3 medium blue or purple potatoes 2 medium yellow potatoes 2 celery stalks, [...]
By Nava Atlas From VegKitchen.com
Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s perfect for cool spring evenings. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. Serves: 6
2 tablespoons cornstarch 14-ounce can light coconut milk 1/2 cup Thai peanut sauce or natural smooth peanut butter Juice of 1 lime 2 tablespoons natural granulated sugar 3 to 4 ounces fine rice noodles or bean-thread noodles 1 tablespoon light olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 3 cups bite-sized broccoli florets 3 cups [...]
By Nava Atlas From VegKitchen
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. Serves: 8 or more 2 tablespoons extra-virgin olive oil 4 large leeks, white and lightest green parts only, chopped and well rinsed 32-ounce carton vegetable broth 2 medium turnips, peeled and cut into l/2-inch dice 1 large celery stalk, diced 2 bay leaves 1 pound very ripe, juicy tomatoes, diced, or one 14 to 16 ounce can diced tomatoes, undrained 10 ounces baby bella or cremini mushrooms, stemmed and sliced 2 to 4 ounces fresh shiitake [...]
From VegKitchen.com by Nava Atlas This is one of the most luscious, versatile sauces in my repertoire—it tastes great on sweet potatoes, grains, vegetables, and noodles. Adapted from Vegan Express. Photo by Susan Voisin, Fatfreevegan.com.
Makes about 2 cups
2 teaspoons olive oil 1/2 medium red, orange, or yellow bell pepper, finely diced 2 to 3 scallions, minced 1 cup finely diced tomato 1 tablespoon unbleached white flour 1 cup vegetable stock or water 1/2 cup cashew butter 1/2 teaspoon good-quality curry powder 1/2 teaspoon minced fresh or jarred ginger, optional Salt and freshly ground pepper to taste
Heat the [...]
From VegKitchen.com By Nava Atlas
This is one of those simple, comforting dishes that are just as good for dinner as they are for brunch. Have potatoes cooked ahead of time and this easy and tasty dish will have your family 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 Israeli Salad, orange slices, and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook Serves: 4 to 6
4 to [...]
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