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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 [...]
By Kristin Celeste Shroeger the intentional minimalist Soup Ingredients:
2 farm fresh organic cucumbers 3 stalks farm fresh organic celery Farm fresh organic cilantro Farm fresh organic flat leaf parsley Farm fresh organic hot pepper Farm fresh organic onion Farm fresh organic garlic clove Organic mango Organic lime Raw organic cashews 1-2 tablespoons organic onion infused olive oil (recipe link) 1 tablespoon organic sesame oil Sea salt Smoked hot paprika White pepper
Soup Directions
Add 1/4 cup cashews to blender and blend into cashew meal. Slowly add 1/2 cup water and blend into cashew milk. Wash and chop cucumber, celery, [...]
By Heather Maxon
Our weekly CSA (Community Service Agriculture) farm share has been providing us with several types of Asian greens this year, ranging from bok choy to yukina savoy. They have all been scrumptious and top my list of favorite green foods. My entire family has been enjoying the sustenance from these Asian greens too- we can’t seem to get enough of their delicious flavor and nourishment.
While bok choy is certainly the most common among Asian greens, don’t let that stop you from trying more varieties; almost all can be prepared and cooked the same way. Bok [...]
By Heather Maxon Adapted from The Cancer Survivor’s Guide
Fat-free baked chips are quick and easy to make and are a wonderful alternative to the deep fried variety. If you’re a tortilla chip addict like me, making this baked version will help reduce the oil and fat consumption in your diet too. Extra-thin corn tortillas make especially light and crunchy chips. While these are crispiest when eaten within one day, they can be stored in an airtight bag and will keep for up to one week.
Ingredients:
8 tablespoons freshly squeezed lime juice ½ tsp chili [...]
By Heather Maxon Adapted from A Year in a Vegetarian Kitchen
Potatoes are relatively inexpensive and are the number one vegetable crop, not only in the United States but throughout the world. They are surprisingly healthy too- potatoes provide a concentrated source of vitamin B6, vitamin C, dietary fiber, potassium and many minerals. Unfortunately, most people eat potatoes in the form of greasy fries or potato chips; even baked potatoes or mashed potatoes are often loaded with fat-filled fixings- making them into a nemesis of good health.
Potatoes’ nutritional value, neutral starchy flavor, combined with their ready availability in almost [...]
By Heather Maxon
Overwintered parsnips and carrots are especially sweet and tender; when paired together they make a delicious side dish that will spruce up any springtime meal. Maple syrup, shallots and a sprinkle of salt give this simple side the perfect balance of sweet and savory- it is oh so good!
Parsnips, Carrots and Shallots with Maple Syrup Glaze:
Ingredients:
2-3 Tbsp of vegetable stock 4 large carrots, peeled, cut into 3 inch sticks 1 lb parsnips, peeled, cut into 3 inch sticks 8 shallots, peeled, sliced Sea salt 1-2 Tbsp non-dairy butter (such as Earth Balance), olive [...]
by Heather Maxon; Adapted from Alicia Silverstone.
Seven layer bean dip was always a favorite of mine- a quick and easy recipe; so yummy; and always gobbled up at social gatherings. Since I started following a vegan/plant-based diet, it was one of those recipes I stopped making because of the dairy products it contains. So, I was delighted to see a vegan version show up in Alicia Silverstone’s book the Kind Diet- Cheesy, Oozy Guacamole Bean Dip! It’s definitely a treat rather than a staple recipe but so delicious and remains simple to prepare. My husband couldn’t believe it was [...]
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