Since it’s Vegetarian Awareness Month, I’m paging through vegetarian cookbooks looking for must-eat vegetarian recipes that make my mouth water. My favorite vegetarian cookbook right now is Pam Anderson’s Cook Without A Book Meatless Meals (Rodale, 2011). My favorite can’t-miss meatless meal in her book is the taco salad, featuring black beans and grilled corn. Best yet, you can easily convert this to your vegan liking by swapping out cheese and sour cream with non-dairy alternatives. Enjoy! Read More
You are what you eat, and Mimi Kirk, author of Live Raw: Raw Food Recipes for Good Health and Timeless Beauty (Skyhorse Publishing, June 2011), encourages eating passionately and compassionately. Filling up on raw foods is not only in line with a cruelty-free lifestyle, it will also healthfully fuel your body with the nutrients your body needs to look and feel younger. We don’t know if Kirk’s fennel salad will take years off your appearance, but we do know that it will tantalize your taste buds with every flavorful bite. Read More
Despite Slyvester the Cat’s lament “suffering succotash”, there’s nothing suffering in this summer succotash recipe. Bright with color, loaded with flavor, and teeming with health-promoting nutrients, summer succotash is a delicious vegan side dish, featuring corn, pepper, and lima beans, that is super easy to make. Read More
Salad season is upon us and salad dressings are key for a satisfying salad experience. Bottled vegan salad dressings are handy to have in the fridge, but making your own gives you the freedom to add your own favorite flavors. This Vegan Thousand Island Dressing isn’t just for great salads, it’s the perfect spread for vegan Reuben sandwiches and grilled vegan burgers or tasty vegan fries. Read More
Summer is when fruit is at its ripe juiciest, making fruit salads a winner at every meal. This vegan salad recipe boasts color, natural sweetness, and antioxidant-packed nutrition that kids and adults alike will find hard to resist. Read More
A tasty and colorful alternative to cabbage-based coleslaw, this carrot and golden beet rendition is a striking and healthy vegan side dish to serve at your summer gatherings. If golden beets aren’t available, simply swap in red beets. Read More
Spaghetti squash is the ultimate low-carb, low-calorie, and gluten-free substitute for regular wheat pasta. In this tasty vegan salad, tender strands of spaghetti squash are tossed with a flavorful assortment of Italian-inspired ingredients.
Traditionally made with bulgur (cracked wheat), tabouleh is a scrumptious side dish featuring fresh vegetables and herbs. Amaranth is a small gluten-free grain that seamlessly replaces bulgur in this vegan gluten-free side dish recipe. Read More
Millet is a quick-cooking gluten-free grain that stars in this Asian-inspired vegan salad recipe. Juicy mango, crunchy water chestnuts, toasted millet, and Asian flavors make for a tasty vegan side dish or light vegan meal. Read More
If you are one of the 1 in 133 Americans with celiac disease or part of the growing population that has gluten-sensitivities, knowing which whole grains are gluten-free is essential for your health. In addition, knowing there are many gluten-free grains is a great way to inspire your culinary creativity. As a vegan, your diet is based on plant foods, including whole grains, which can be daunting if you have to avoid gluten. Rest assured, however, that the tasty array of gluten-free grains will give you and your famiy a wide variety of delicious, nutritious gluten-free vegan meals. Read More
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