Vegetarian/Vegan

Page
  • Blossom Into Veganism

    Mayim Bialik, PhD, is an award-winning actress, neuroscientist, and author—but above all, she’s a mom. A mom who was inspired by her two young sons to author her new cookbook, “Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours,” to help busy parents discover fun, healthy, and easy vegan meals for the whole family.

    Mayim Bialik on her new cookbook and raising a vegan family
    By Samantha Fischer
  • Guacamole

    Weekly Recipe: 
    NonWeekly
    [title]
    Ditch the French onion dip and go for this guac that’s loaded with fresh, healthy ingredients.

    2 ripe avocados, peeled and pits removed

    1 tomato, chopped into small pieces

    2 tablespoons finely chopped red onion

    2 tablespoons green chili sauce

    1 tablespoon lime juice

    Salt to taste

    Place the avocados in a small bowl and mash them with a fork. Add the tomato, onion, chili sauce, lime juice, and salt to taste and mix well.

    Source: Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes by Sharon Gannon


    Makes 1 1/2 cups.

  • Veggie Chili

    Weekly Recipe: 
    NonWeekly
    This hearty chili is perfect for a chilly October afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion.

    ¼ cup vegetable oil

    ½ head garlic, peeled and minced

    1 large onion, chopped

    3 celery stalks, chopped

    3 carrots, chopped

    1 bell pepper, seeded and chopped

    1 medium-size zucchini, chopped

    2 cups kale, chopped (optional)

    ½ cup fresh cilantro, chopped

    2 tablespoons chili powder

    1 tablespoon ground cumin

    1 tablespoon garlic powder

    1 tablespoon freshly ground black pepper

    2 teaspoons salt

    2 (14-ounce) cans tomato sauce

    2 (6-ounce) cans tomato paste

    1 tablespoon maple syrup

    2 (14-ounce) cans kidney beans, drained and rinsed

    2 (14-ounce) cans black beans, drained and rinsed

    ½ (12-ounce) bag frozen corn kernels

    In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes. Add all the herbs, spices, and salt and cook for 5 minutes. Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes. Add the beans and stir for 3 minutes. Add the corn and simmer for 15 to 20 minutes.

    Source: Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

    Serves 8

  • Meatless: Get Juicing

    Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.

  • Cedar Planked Grilled Portobellos Stuffed With Summer Veggies

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh vegetables

    Olive oil

    Salt

    Pepper

    Portobello caps, medium

    While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.

    For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.

    Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.

    Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.

    Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditalian­cook.com

  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen

  • Planked Beet Hummus

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 CUPS

    3 small beets (about 1 pound), trimmed and peeled

    1 tablespoon extra-virgin olive oil

    1 teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pep­per, divided

    1 (15.5-ounce) can garbanzo beans, rinsed and drained

    2 cloves garlic, chopped

    3 tablespoons tahini

    Juice of 1 large lemon (about 3 table­spoons)

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    ¼ teaspoon crushed red pepper flakes

    1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)

    Soak the plank for at least 1 hour and up to 24 hours.

    Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

    Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.

    Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.

    Source: ©2014 by Dina Guillen. Re­printed from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sas­quatch Books. Image by Rina Jordan.

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl

  • Incredibly Edible Edamame Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 1/2 CUPS

    3 tablespoons cold-pressed extra-virgin olive oil

    2 cups shelled raw edamame beans

    2 cups loosely packed baby spinach

    ¼ cup freshly squeezed lemon juice

    3 tablespoons tahini

    1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)

    2 cloves garlic, minced

    ¼ teaspoon ground cumin

    ¼ teaspoon red pepper flakes

    1 teaspoon natural salt

    2 tablespoons sesame seeds (optional)

    ¼ cup finely chopped flat-leaf parsley (optional)

    You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl

  • Picnic Perfect Spinach Hummus Pinwheel Wraps

    Weekly Recipe: 
    NonWeekly
    June 18 is International Picnic Day!

    4 cups packed spinach

    ¼ cup low-sodium vegetable broth or water

    1 (15-ounce) can no-salt-added cannellini beans

    2 tablespoons lemon juice (from about 1 lemon)

    1 tablespoon tahini

    1 clove garlic

    Pinch of fine sea salt

    4 whole grain tortillas

    1 avocado, thinly sliced

    ½ cucumber, peeled and very thinly sliced

    1 small red bell pepper, very thinly sliced

    Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic, and salt in bowl of a food processor and process until smooth. You should have approximately 2 cups hummus. Spread 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge uncovered. Arrange 1/4 each of sliced avocado, sliced cucumber, and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber, and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve. Source: wholefoodsmarket.com

Page