In Pushkar I discovered an amazing vegetarian Indian street food that is also easy to make at home. It's thick poha! If you can find it in the international section or Indian grocery, buy two bags. It's so good.
This colorful healthy mac and cheese will please your eyes as well as your palette. Nutritional yeast and cashews make it rich and creamy even when it's oil-free.
Sweet baked pear is the perfect compliment to balsamic marinated portabella mushrooms and protein-packed tempeh. This recipe has very little prep time, but takes a little time to marinate and bake. Serve with millet, red quinoa or another whole grain.
These savory and delicious vegan meatballs are easy to make and special to serve. Firm fava beans and short grain brown rice create a wonderful texture and go great on gluten-free or whole wheat pasta or as a healthy appetizer.
Chiang Mai in Northern Thailand is heaven for vegetarians and vegans. My in-laws are the authors of The Great Life Cookbook, as well as macrobiotic vegan chefs in Ithaca New York. We knew they would love a vegan Thai cooking class from Vegan Heaven while traveling with us in Thailand. I served in the Peace Corps in Northeastern “Issan” Thailand from 2003-2005. That was before I gave up eggs and dairy and started eating mostly vegan. Eating out as a vegetarian in a small town did have its limits. Eating paht pahk roo-ahm (friend mixed vegetable) got old that first year before I became
Inspired by the "Jay" vegan restaurants in Thailand, this fried rice pops with colors from corn, red peppers, peas, red cabbage and cherry tomatoes. Chopping all vegetables to the size of a pea makes this dish a speckled rainbow. Mirin makes is sweet and a squeeze of fresh lime makes it sour. So delicious.
These cheatin' croquettes do not need to be formed by hand and they freeze well for a quick meal on a busy day. Similar to tubed pre-made polenta, this millet can be sliced, pan fried and then topped with delicious veggies for an easy vegan gluten-free gourmet meal at home. This is a great way to get another meal out of millet when you have cooked too much. Serves 2-3 Prep and cook time: 25 minutes if millet is precooked and already thawed if frozen Note about pre-cooking millet: If you cook 2 cups of dry millet with 4 cups of water for about 20 minutes, it
No processed vegan mayonnaise is needed for this delicious macaroni salad. Brown rice noodles make it gluten-free, and the simplicity of this salad makes it a great choice for a party and for kids. It's also a great dish for a Vegan Halloween Party because it looks like brains. Ha! Feeds 20 Four 12 oz packs of brown rice macaroni cooked as indicated on the package 3 medium sized zucchinis diced 2 onions diced 2 Tbsp lemon juice (bottled but not from concentrate is fine if you don't have fresh lemons) 1-2 Tbsp sea salt Chopped tomatoes and nutritional yeast if desired In a
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn