I found this a few weeks ago from a blog that’s been burning up Pinterest of late, Skinnytaste. It’s really great when you need something yummy, quick and simple. Beef it up with Gardein Chipotle Lime Crispy Fingers for dinner or have it solo for lunch. Either way, it’s pretty darn good!

Vegan Fiesta Lime Rice
Recipe courtesy of Skinnytaste

Ingredients

1 1/2 cups cooked long grain rice (I prefer brown)
3/4 cup canned black beans, rinsed and heated
3/4 cup frozen corn, heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbs chopped cilantro, to taste
1 tbs fresh squeezed lime juice
salt to taste

Directions

• In a large bowl, combine all ingredients
• Toss and serve

Yield: Serves 4

Admittedly, taco salad is one of those things you don’t really need a recipe for. If you want to make it vegan and healthy-ish though, it might just come in handy.

This is my variation on Isa Chandra‘s Big Fat Taco Salad from Appetite for Reduction. As usual, I fattened it up just a hair but I didn’t monkey with what I think was one of the most important parts (and what makes it possible for you to eat this without it being covered in cheese and/or sour cream), her fresh tomato salsa dressing. That stuff is aces.

Tinker as necessary and enjoy!

Vegan Taco Salad
Recipe courtesy of Appetite for Reduction

Salad Ingredients

4 cups shredded romaine lettuce
1 (15 oz) can black beans, drained and rinsed
4 oz baked tortilla chips
1/2 cup chopped fresh cilantro
6 0z vegan Chorizo sausage
1/2 cup diced red onion

1 cup Guacamole (fresh or store bought)

Dressing Ingredients

1 lb tomatoes (~3 average size), diced small
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tbs red wine vinegar
2 tsp cayenne hot sauce
freshly ground black pepper
1/8 tsp salt

Salad Directions

• Add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min.
• Layer salad in four big bowls: lettuce, beans, salsa, Chorizo, chips, onion, guac and cilantro

Dressing Directions

• Place diced tomatoes immediately in a mixing bowl so that not much liquid escapes on your cutting board
• Add remaining ingredients to the bowl and use your hands to mash everything up well
• Let sit for 10 minutes or so to let flavors meld (while you prepare and arrange the salad works well)
• Chill remaining dressing in a tightly sealed container for up to 5 days

Yield: Serves 4

If you’re anything like me or my husband, you’re probably thinking something like “Cauliflower? Meh.” And I wouldn’t blame you. However, please don’t let that stop you from trying this recipe. This stuff is so good I was seriously toying with the idea of titling this post something lame like “CaulifWOWer.”

I made this as a side but I’m tellin’ you what, the next time my husband is out of town I’m making this for dinner. Only this. It’s seriously so good it could easily stand alone ala famed comfort foods like mac and cheese or beans and rice.

Make. this. tonight.

Vegan Roasted Garlic-Parmesan Cauliflower
Recipe courtesy of ourbestbites.com

Ingredients

3 tbs olive oil
3 cloves garlic, minced
1 head cauliflower
kosher salt
fresh ground pepper
2 tbs vegan Parmesan cheese

Directions

• Preheat oven to 400°F
• Place olive oil and garlic in a small bowl or coffee cup and heat in the microwave for ~20 sec. set aside
• Remove stem and leaves from cauliflower and trim into large florets. Slice each floret into ~ 1/4 in slices and place on a foil lined baking sheet
• Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper
• Use hands to toss to coat (add more olive oil if you need to)
• Bake 15 min. and then toss w/spatula
• Bake 10 min. and then toss w/parmesan
• Bake another 5 min. remove from oven and serve

Yield: Serves 3-4

Hey Friends, I’m alive!

Sorry about the unannounced hiatus. Things got busy, yadda yadda, etc.

Anywho, I’m back and I come bearing many yummy new recipes. I got a new cookbook for Christmas, Appetite for Reduction,  and I’ve been quietly pounding away at it over the past few weeks. AFR is from the fabulous Isa Chandra Moskowitz, author of the fantastic PPK blog and many wildly popular vegan cookbooks, including the holy grail: Veganomicon.

As you can probably deduce from the title, AFR focuses on lean, healthy and quick vegan cooking. I’ve made several drool-worthy things from it so far, including this salad. The original recipe calls for 4 cups of bean sprouts. However, I am not a fan of sprouts, as I think they taste of dirt. I replaced them with sliced mushrooms. Mushrooms lend a similarly “earthy” flavor sans hint of funky potting soil. Feel free to do it your own way.

Vegan Pad Thai Salad
Recipe courtesy of Appetite for Reduction

Ingredients

8 cups chopped romaine lettuce
4 cups sliced mushrooms (or bean sprouts, if you insist)
1 small red onion, sliced thinly
1 medium carrot, peeled and grated
1 recipe Peanut-Lime Dragon Dressing (recipe below)
1/4 cup roasted peanuts
1/2 cup lightly packed fresh cilantro
Lime wedges as garnish

Directions

• In a large mixing bowl, toss lettuce, mushrooms, red onion and carrot
• Add dressing and toss to coat
• Distribute salad among four bowls, garnish with roasted peanuts and cilantro and serve with lime wedges

Dressing Ingredients

1/4 cup roasted peanuts*
2 tbs chopped shallot
1/4 cup freshly squeezed lime juice
1/2 cup water
2 tbs agave nectar
2 tbs shoyu/soy sauce
1 tsp Sriracha

*Note: The next time I make this I will definitely replace half the peanuts with 2 tbs of natural peanut butter (in the first step, below). This dressing is awesome, but it doesn’t have anything in it to make it adhere to the salad. I think peanut butter would accomplish that quite nicely without adding too much extra calories and fat.

Dressing Directions

• Pulse 2 tbs of the peanuts (peanut butter!) and the shallot in a food processor, just to chop everything up well
• Add the lime juice, water, agave, shoyu and sriracha and blend until very smooth
• Add remaining 2 tbs of peanuts and pulse for a bit, just to chop them up small

Yield: Serves 4

This is the (main) vegetable I served with my Thanksgiving meal last week. If you are not a green bean hater, it is impossible for you not to love these.

I’ve made these several times and I have discovered that it is necessary to use the most giant skillet you own (I use a wok) and a pair of tongs of some kind to get them just right. I don’t know why that is. I don’t make the rules.

Vegan “Buttery” Green Beans with Toasted Almonds
Recipe courtesy of Skinny Bitch Ultimate Everyday Cookbook

Ingredients

1 lb fresh green beans
2 tbs Earth Balance
1 shallot, minced
1 clove of garlic, minced
salt and pepper, to taste
1/2 cup sliced almonds, toasted*

*If you’re toasting these yourself, spread them evenly on a tray and toast them in a toaster oven about 5 or 6 min. Watch carefully though because they go from perfectly toasted to burnt as hell in about 5 seconds.

Directions

• Fill a large pot with water and bring to a boil over high heat
• Add the green beans and let cook until barely tender, 3 to 5 min.
• Place Earth Balance in a large skillet over medium high heat. Add shallot and garlic and saute for 2 min.
• Drain the green beans and add to the skillet. Add a pinch of salt and pepper and cook, turning frequently with tongs, 6 to 8 min. or until beans are cooked through
• Add the almonds and stir to combine

Yield: Serves 4

Call me crazy, but I am just not a fan of mashed potatoes. No gravy can save the taste and texture of perfectly smooth potatoes. Ew.

I guess that explains why I tried something a little different this year and went the “smashed” route. This also marks the first time I’ve ever used the broiler in my oven and I’ve gotta say, I’m kind of impressed.

Anyway, as I mentioned yesterday, these were part of my Thanksgiving menu this year and they were quite yummy. I do think they could have used just a few more minutes boiling and/or should have been slightly smaller potatoes to begin with, but they were definitely a tasty and complementary addition to the meal.

Vegan Garlic Smashed Potatoes
Recipe inspired by Bon Appetit

Ingredients

1 3/4 lbs small, unpeeled Yukon Gold potatoes, scrubbed
6 large garlic cloves, peeled
1 tbs extra virgin olive oil
2 tbs Earth Balance
1/2 cup vegan sour cream
3 tbs chopped fresh chives

Directions

• Generously butter a glass pie dish
• Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 min. Drain, let stand 5 min. Discard garlic
• Arrange potatoes close together in prepared dish
• Using wooden spoon, smash potatoes coarsely until they split open
• Drizzle with oil, dot with butter and sprinkle with salt and pepper
• Preheat broiler and broil potatoes until crisp and golden, watching closely to avoid burning, 8-10 min.
• Top with dollops of sour cream, sprinkle with chives and serve

Yield: Serves 6

Once again, The New York Times is making it crystal clear that a Turkey-free Thanksgiving is not only non-tragic, but actually a culinary delight! As they did last year, the folks at the Well blog will be posting an array of Thanksgiving themed recipes for veggie soups, sides, main courses, salads and desserts every day for the next three weeks.

The way they figure it, turning the focus of the largest, most elaborate meal you’re likely to eat all year on a plethora of fresh fall fruits and vegetables rather than a big dead bird can be an excellent way to alter your regular eating habits and inspire inventive and healthy cooking the other 364 days. Touche.

As you’d expect, they’re kicking things off in high style with four palate-pleasing recipes from popular vegan chef and author, Nava Atlas. A star lineup of famous chefs, cookbook  authors and TV food personalities are ready and waiting to wow with their own contributions, so be sure to check back daily for the latest and greatest!

This salad is a take on your typical Italian house. I’d venture to say that the addition of avocado and cucumbers coupled with turning the volume way up on garlic gives this version an edge over the standard fare.

The next time I make this, I think I’ll sub out the green onion for red and will use half as much dressing, but it’s good as-is too.

Vegan Italian House Salad
Recipe courtesy of Skinny Bitch Ultimate Everyday Cookbook

Ingredients

2 tbs red wine vinegar
1/3 cup olive oil
1 1/2 tsp vegan Parmesan cheese
1 tsp Dijon mustard
1/4 tsp garlic powder
Pinch of salt and pepper, to taste
1 (9 oz) jar marinated artichoke hearts, drained, leaves or spikes removed
3 cups chopped romaine lettuce
2 Persian cucumbers, thinly sliced (peeled,regular cucumbers work too)
1 large avocado, cut into slices or chunks
3 green onions, minced
1/2 cup garlic croutons, crushed

Note: I mentioned it before, but it’s worth saying again, I would strongly advise making 1/2 the dressing this calls for.

Directions

• In a medium saucepan, prepare the dressing by combining the vinegar, oil, cheese, mustard, garlic powder, salt and pepper
• Cut the artichoke hearts into quarters
• In a large bowl, add the lettuce, cucumbers, artichokes and avocado
• Sprinkle with green onion and then toss with dressing
• Plate and sprinkle each serving with crouton crumbs

Yield: Serves 3-4

You know that killer mac and cheese recipe I’ve been hinting at practically since I started this blog? Here she is.

Mac and cheese was one of the first things I tried to veganize after I made the switch. That inaugural experience was so disastrous, I may have actually cried thinking that I’d never again get to enjoy one of my favorite foods. Many, many, many recipes later, I still haven’t found the perfect stove top version of this dish, but as far as baked macaroni and cheese goes, I knew after the first bite of this recipe that victory was mine!

Interestingly enough, this recipe features absolutely no vegan cheese substitutes and zero nutritional yeast. Do a Google search and you’ll quickly find out how incredibly rare that is. Instead, the creamy, cheesy flavor and texture of this dish comes from a smooth blend of veggies, Earth Balance and cashews.

Honestly, this is the BEST. I’ve served it to non-veg friends and family I don’t know how many times and never has there ever been any trace of it left (my sister will actually lick the serving spoon clean – it’s that serious). That’s why it’s taken me so long to post. I can’t ever manage to get a picture of it before it disappears!

Vegan Macaroni & Cheese
Recipe courtesy of VegNews

Ingredients

4 quarts water
1 tbs sea salt
8 oz small, whole wheat pasta
2 slices of bread, torn into large pieces
1 tbs + 1/3 cup Earth Balance
2 tbs shallots, peeled and chopped
1 cup yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup yellow onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 tsp sea salt
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 tbs lemon juice, freshly squeezed
1/4 tsp black pepper
1/8 tsp cayenne
Paprika, to garnish

VERY IMPORTANT NOTE: After I made this a few times, I thought it could really benefit from just slightly more sauce. Now I make about one quarter more sauce and stir it in before baking, as usual. The ingredients list above does not reflect that because it makes for some weird measurements (1/16 tsp, etc.). If you decide to make a little more (and you should!), just eyeball it.

Directions

• In a large pot, bring the water and salt to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water. Set aside
• In a food processor, make breadcrumbs by pulverizing the bread and 1 tbs margarine to a medium-fine texture. Set aside
• Preheat oven to 350°F. In a saucepan, add shallots, potatoes, carrots, onion and water and bring to a boil. Cover and simmer for 15 min. or until vegetables are very soft
• In a blender or food processor, process the cashews, salt, garlic and 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water and process until perfectly smooth
• In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish and sprinkle with prepared breadcrumbs and paprika.
• Bake for 30 min or until the cheese sauce is bubbling and the top has turned golden brown

Yield: Serves 6

Here’s one for all the carb lovers in the house.

I’ve mentioned here before that I’m not that wild about salads. This however, is a salad I can get down with. Panzanella means “bread and tomato salad” in Italian and I am a fan.

If you wanted to, you could alter this to even out the proportions of bread and tomatoes to greens, but if I were you, I’d enjoy this in all it’s carb-loaded glory!

Vegan Panzanella
Recipe courtesy of Saveur

Ingredients

2lbs. medium tomatoes, cored and cut into small wedges
12 oz. country-style bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
1/2 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

Directions

• In a large bowl, combine the tomatoes, bread, arugula, basil and onions
• In a small bowl, vigorously whisk together the oil, vinegar and garlic. Drizzle dressing over salad
• Season generously with salt and pepper, toss to combine and let sit for 10 min. before serving

Yield: Serves 10