Vegan Everything

Do you ever find yourself with a hankering for comfort food from your pre-vegan days? I know I do! Fortunately, Vegan Everything by Nadine Horn and Jörg Mayer is loaded with lots of recipes to satisfy just about every craving. With recipes for pizza, burgers, lasagna, tacos, and cupcakes, you’re sure to find a vegan version of your old favorites within its pages.

With 100 recipes to choose from,this cookbook will take you from breakfast to dinner, with lots of snacks and sweets to take care of any cravings you have between meals. The recipes are made with easy-to-find ingredients, so you won’t have to spend hours going from store to store looking for specialty ingredients. And they come together quickly, too, which  means less time in the kitchen and more time spent eating!

Since most of these recipes are vegan versions of classic dishes, there isn’t anything that omnivores will find “too weird” to try. They’re great recipes to help newbie vegans transition to plant-based eating. Who can say no to French Toast, Super Bean Burgers, Polenta Lasagna, or Berry Cheesecake? Not me!

You’ll find creative and fun new dishes here, too, including Coconut Farro and Green Power Wraps. There are also recipes that are perfect for parties, such as Ginger Nori Cakes, and Antipasto Pizza Bites, as well as global fusions dishes, like Bavarian Samosas, Mexican Paella, and Thai Tempura.

Chapters Include:

• Healthy Start
• Snacks & On the Go
• Quick Meals
• Wonder Bowls
• Cooking for Friends and Family
• Date-Night Dinners
• Party Hits
• Breads
• Dips, Pesto, and More
• Sweet Stuff

If you’re looking for vegan versions of your favorite comfort foods, you need this book!

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Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.

Course Salad

Cuisine American

Keyword Butternut Squash Salad

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Author Nadine Horn and Jörg Mayer

Ingredients

• 1 small butternut squash (about 1 pound/450 g)
• ¼ cup (60 ml) olive oil
• 3 garlic cloves
• 1 red jalapeño or other fresh chile
• ½ bunch fresh parsley
• 1¼ cups (250g) instant couscous
• 1¾ cups (420 ml) boiling water
• 1 cup (160 g) drained cooked chickpeas
• Juice of 1 small lemon
• 3 tablespoons Dukkah see below

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
• While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
• Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
• Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
• Fluff the couscous with a fork. Mix in the squash and chickpeas.
• Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.

Notes

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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Dukkah

Course Condiment

Cuisine North African

Keyword Dukkah

Prep Time 15 minutes minutes

Author Nadine Horn and Jörg Mayer

Ingredients

• ½ cup (75 g) mixed raw nuts
• 2 tablespoons sesame seeds
• 2 tablespoons coriander seed
• 1 tablespoon cumin seeds
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
• Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

Notes

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Seasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Chapters in The Meatless Monday Family Cookbook Include:

• Getting Started with Meatless Monday
• Hearty Soups
• Satisfying Salads
• Loaded Handhelds
• Bountiful Bowls
• Perfect Pasta
• One Pot Wonders
• Comforting Casseroles
• Center Stage Vegetables
• Breakfast for Dinner
• Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

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Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.

Course Soup

Cuisine American

Keyword Vegetable Noodle Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Author Jenn Sebestyen

Ingredients

• 2 tablespoons (28 ml) olive oil
• 1 yellow onion diced
• 3 carrots peeled and diced
• 2 ribs celery diced
• 1 red bell pepper seeded and diced
• 1 tablespoon (1 g) dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon dried dill
• 1¼ teaspoons salt or to taste
• ¼ cup (32 g) all-purpose flour
• 2 cups (475 ml) unsweetened almond milk or milk of choice, divided
• 4 cups (946 ml) low-sodium vegetable broth
• 2 tablespoons 8 g nutritional yeast (optional)
• 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)

Instructions

• Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
• Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
• Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
• Taste and adjust the seasoning, if necessary.

Notes

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

Recipe from The Meatless Monday Family Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.

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Just Enough

Based on the philosophy of oryoki, her book Just Enough combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, she shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Spicy Vegan Miso Ramen

Spicy Vegan Miso Ramen is adapted from other recipes I have read online and in books (especially Ramen at Home, by Brian MacDuckston, as well as Ivan Ramen for general techniques) and incorporates the advice I have received from Japanese nuns on making good vegetarian stock. It’s not an entirely unique recipe, but it includes elements that I uniquely enjoy eating and is the best way I know to make the dish.

Ramen tare in restaurants is usually made by simmering meat bones. The vegan version I have created involves simmering a veritable witches’ brew of konbu, shiitakes, soybeans, aromatics, soy sauce, and salt (be wary, it stinks up the house!) to create a rich, salty broth. It’s best to make a large quantity of soy tareand store it, so you do not have to recreate it from scratch each time you want ramen.

Part 1: Witches’ Brew (Soy Tare)

Makes about 5 cups

• 10 medium dried shiitake mushrooms
• 1 ounce konbu (dried kelp; about 1 cup when cut into 1-inch squares)
• 5 cups water
• ½ cup soybeans
• 2/3 cup soy sauce
• 1/3 cup sake
• 1/3 cup mirin
• 2 tablespoons roughly chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons salt

Grind the dried shiitakes to a fine powder in a food processor. (You can also mince them very finely if you do not have a food processor.) Add the konbuand powdered shiitakes to the water and bring to a boil on very low heat.

In a small dry pan on medium-low, toast the soybeans until their aroma emerges, about 4 minutes (be careful not to burn them). To the shiitake-konbubroth add the toasted soybeans, soy sauce, sake, mirin, green onions, garlic, and ginger and simmer, stirring occasionally, for 30 minutes. Turn off the heat and let rest for another 10 to 15 minutes until it is cool enough to handle.

Remove the konbuand larger ingredients with tongs. Next, using a coffee filter or very fine colander, strain the liquid to remove all small particles. Stir the salt into the strained liquid.

Part 2: Spicy Miso Tare

Makes 1¼ cups

• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons chopped green onions
• 1 teaspoon sesame oil
• 1 cup red miso (or half red and half white, if you have it)
• ½ cup Soy Tare 
• 1/3 cup toban-djan (spicy Asian fermented bean paste; the Asian sauce brand Lee Kum Kee sells this under the name “Chili Bean Sauce”)
• 1 tablespoon sugar

In a medium pan sauté the garlic, ginger, and green onions in the sesame oil on medium-low for 1 to 2 minutes, stirring. Add the red miso, Soy Tare,toban-djan, and sugar. Lower the heat and simmer, stirring constantly, until all the ingredients are incorporated and the sauce thickens to a paste, about 3 minutes.

Part 3: Tofu “Pork”

Serves 2 to 3

1 block (14 ounces) extra-firm tofu

• 1 tablespoon cornstarch
• Salt and pepper
• 1 teaspoon sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 green onions, minced
• 3 tablespoons chopped fresh mushrooms, such as shiitake
• 1 tablespoon vegetable oil
• 3 teaspoons soy sauce
• 3 teaspoons mirin
• 1 teaspoontoban-djan (spicy fermented bean paste)
• 2 teaspoons sesame seeds

Cut the tofu into 1-inch-thick slices. Wrap them in paper towels, cover with a cutting board, put a weight on the board, and let sit for 30 minutes to press out excess water. In a bowl, crumble the tofu with your hands and sprinkle the cornstarch over the tofu until it is coated. Season with salt and pepper.

Heat the sesame oil in a medium frying pan and sauté the garlic, ginger, and green onions for 1 to 2 minutes. Add the mushrooms and cook another minute. Add the vegetable oil and then the coated tofu crumbles to the pan and sauté on medium-high, stirring frequently, until the tofu is brown and crispy and the mushrooms are cooked through, about 5 minutes. Add the soy sauce, mirin, and toban-djanand continue cooking until the liquid is absorbed into the tofu. Remove the pan from the heat and top the dish with sesame seeds.

Part 4: Spicy Miso Ramen

Serves 2 hungry people or 3 polite ones

• 5 cups konbu (dried kelp) dashi or other Japanese broth
• ¾ cup Spicy Miso Tare
• 1/3 cup tahini
• 1½ cups shredded cabbage
• 1 cup moyashi(bean sprouts)
• 1 package (12 ounces) Sun Noodle ramen (or other fresh ramen that serves 2 people)
• 1 teaspoon to 1 tablespoon chili oil
• 2 servings Tofu “Pork”
• 3 tablespoons sliced green onions, for garnish

Bring the konbudashi to a boil in a medium saucepan. Reduce the heat to low and add the Spicy Miso Tareand tahini. Stir until dissolved and continue cooking another 20 minutes.

Blanch the cabbage and moyashiin salted water (in separate pots, if possible) for 2 minutes and then rinse under cold water to stop the cooking. Gently squeeze the vegetables to remove excess water.

Cook the noodles according to the package directions. To each serving bowl, add a small amount of chili oil, depending on how spicy you like it (1 teaspoon is enough for me, but fans of spice may want to up it to 1 tablespoon). Ladle the spicy miso broth into the bowls. Add the noodles to the broth; top them with the Tofu “Pork,” cabbage, and bean sprouts; and garnish with green onions.

At some point, you’ll have to choose your own way. This is true in all areas of your life. Be a faithful apprentice and then take what you know into the world. With the right recipe, life is delicious. It is not perfect or instant, but it will be something you will want to eat more of.

Excerpted from the book Just Enough. Copyright ©2019 by Gesshin Claire Greenwood. Printed with permission from New World Library — www.newworldlibrary.com.

Gesshin Claire Greenwood is the author of Just Enough and Bow First, Ask Questions Later. She also writes the popular blog That’s So Zen. Ordained as a Buddhist nun in Japan by Seido Suzuki Roshi in 2010, she received her dharma transmission (authorization to teach.) in 2015. She returned to the United States in 2016 to complete her master’s degree in East Asian Studies. A popular meditation teacher, she lives in San Francisco, California. Find out more about her work at Gesshin.net.

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Electric Pressure Cookers

Using an electric pressure cooker can be complicated. I have an Instant Pot, and I don’t even bother trying to come up with my own recipes for it. I never know how long things need to cook, what kind of pressure foods require, or what type of release I should use. Since I rely on recipes from others when using it, I’m pretty excited about Heather Nichold’s new book The Vegan Electric Pressure Cooker Cookbook.

The Vegan Electric Pressure Cooker Cookbook

In The Vegan Electric Pressure Cooker Cookbook, Heather demystifies these strange kitchen gadgets. She explains how they work, what all of the gizmos they contain do, and what all the buttons are for. Heather also explains the basics, making it easy to know what type of pressure to use to cook different foods. A kitchen safety guide is included, and misconceptions are debunked, too.

The Recipes

The recipes in The Vegan Electric Pressure Cooker Cookbook are easy to make and use just 5 core ingredients. Ingredients that are found in just about any kitchen, such as salt, water, oil, vinegar, and dried spices aren’t counted as core ingredients. Most of the recipes are budget-friendly and use whole foods that can be found in just about any grocery store.

The recipes are organized according to what type of food they are. So, there’s a chapter dedicated to grains, one for beans, another for pastas, and so on. The dishes will get you from breakfast and lunch all the way through dinner and dessert. No one will be able to resist delicious dishes such as Thai Coconut-Chickpea Stew, Creamy Mushroom Rigatoni, or Fudgy Brownies!

Snacks and drinks are also included, and recipes such as Spinach-Artichoke Dip, Spicy Potato Bites with Avocado Dip, and White Bean Crostini are easy to make when the munchies strike. Heather also includes recipes for vegan basics, such as Tofu Feta, Steel-Cut Oat Milk, and Lentil Bolognese Sauce.

Chapters Include:

• The Basics of Electric Pressure Cooking
• Get Going with Grains
• Basic Beans and Legumes
• Soups, Stews, and Chilis
• Pasta Perfection
• For the Love of Veggies
• Holidays and Social Gatherings
• Piece of Cake Desserts

If you have an electric pressure cooker and are looking for easy-to-make healthy recipes, you need The Vegan Electric Pressure Cooker Cookbook!

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Teriyaki Tempeh and Broccoli

Tempeh is made of soy but is totally different from tofu. It’s a dense patty of cultured soybeans that originated in Indonesia. Like tofu, tempeh needs to have flavor infused into it and also needs to be cooked. Putting it in the electric pressure cooker with bold flavors is a perfect way to quickly create an irresistible meal.

Course Main Course

Cuisine Asian

Keyword Teriyaki Tempeh

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 2 servings

Calories 336kcal

Ingredients

• 1/4 cup tamari or soy sauce
• 1/4 cup water
• 1 tablespoon olive oil or untoasted sesame oil
• 1 tablespoon maple syrup or unrefined sugar
• 1 teaspoon cornstarch or arrowroot powder
• 1/2 teaspoon ground ginger or 1 teaspoon grated peeled fresh ginger
• 1 (8- or 9-ounce) package tempeh cubed
• 1/2 head broccoli cut into pieces

Instructions

• In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
• When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
• Once all the pressure has released, carefully unlock and remove the lid and toss to combine.

Notes

Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.

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One of the best things we can do for our overall health, disease prevention, to keep our memory sharp and help us feel our very best, is eliminate inflammatory foods which include: gluten, sugar, dairy, meats, fast and processed foods, fried foods, pastries, alcohol, food additives, and preservatives. Instead turn the focus of your diet onto eating more fruits, veggies, nuts, beans and especially greens, lots of healthy, whole foods, plant-based fats and foods low on the glycemic index.

There are many plant-based foods that have proven especially beneficial for dementia prevention and treatment.

Foods for a Healthy Brain Include:

• Apples
• Blueberries
• Beets
• Coconut
• Grapes
• Herbs – especially Sage and Rosemary
• Leafy greens (Kale, Turnip Greens, Swiss Chard and Broccoli are the best)
• Mushrooms – most notably Lion’s Mane Mushrooms
• Olives
• Oranges
• Spices – especially Ginger, Saffron and Turmeric
• Strawberries
• Omega-3 rich foods including; Walnuts, Flax Seeds, Chia Seeds and Hemp Seeds

You can prepare many easy dishes to sneak the above foods, minus those that trigger inflammation, into your daily meal plan.

Meals for a Healthy Brain Include:

• Chia Seed Pudding made with Coconut Milk, Turmeric and topped with Berries
• Avocado Toast (on Gluten Free Bread)
• Baked Sweet Potato topped with Almond Butter, Blueberries, Bananas and Ground Flax Seed or Granola
• Energy Balls
• Spiced Nuts
• Dried Fruit
• Chopped Veggies with Hummus or another plant based dip
• Green Leafy Salads loaded with veggies, fruits, nuts and seeds
• Beet Salad
• Fruit Salad
• Buddha Bowls
• Cauliflower Steaks topped with Herbs and Spices
• Zoodles or Spaghetti Sauce topped with Herb Pesto
• Roasted Broccoli
• Roasted Carrots with Rosemary
• Soups loaded with beans, veggies, herbs and spices
• Golden Milk
• Ginger or other Herbal Teas
• Water Infused with Fruits, Sage and Rosemary
• Indian and Thai Food are excellent choices when dining out. Did you know that India has one of the lowest rates of dementia? It is thought that is largely attributed to the abundance of herbs and spices that they eat each day.
• Any recipe that includes mushrooms are great for your brain but especially the delicious gluten free and vegan stuffed mushrooms below which are a huge hit with everyone!

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Good for Your Brain Stuffed Mushrooms

Course Appetizer, Side Dish

Cuisine American

Keyword vegan stuffed mushrooms

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Author Sarah Eastin

Ingredients

• 1 cup walnuts
• 16 ounces baby bella mushrooms stems removed and chopped
• 1 tablespoon olive oil
• 1 shallot small dice
• 2 cloves garlic small dice
• 1 handful of spinach or other leafy green
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• ¼ teaspoon nutmeg
• 1 teaspoon miso
• Salt & Pepper if desired

Instructions

• Clean mushrooms and remove stems. Set the caps aside. Chop the stems and then sauté along with the shallots, garlic, rosemary and sage in the olive oil on medium heat until the shallots are translucent, about 5 minutes. Add the spinach, walnuts and nutmeg and cook another minute. Let the mixture cool and then transfer to a food processor, add the miso and process until thoroughly combined and the mixture is the consistency of bread crumbs. Add salt and pepper to suit your taste, place the caps upside down in a casserole dish and spoon the mixture into the caps. Cook at 350⁰ for 30 minutes. Serve with any desired herbs, chopped veggies or seeds as a garnish.

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Fast and Easy Vegan Cookbook

One of the complaints I often hear from people is that they don’t have time to cook meals. Dinner is especially a problem, as they want something fast and easy after a long day at the office. JL Fields has come to their rescue with her new Fast and Easy Vegan Cookbook.

Fast and Easy Vegan Cookbook is full of — you guessed it — fast and easy vegan recipes! Some recipes are fast, others are easy, and some are both! None of them require a lot of ingredients, and preparation for each one is pretty simple. A lot of the recipes include substitution tips, making it easy to use what you have on hand. And some include oil-free, gluten-free, nut-free, and soy-free options, too, making it easy for those with dietary restrictions.

JL includes information on how to balance meals as a vegan, versatile ways to use vegetables, and even how to store veggies. She’s also included useful meal-prep tips and a list of equipment that’s handy to have on hand in your plant-based kitchen.

Rather than group recipes by meal, they’re divided by level of ease, which makes using the book super handy. Some recipes don’t require any cooking at all, some can be made with just five ingredients, and others take 30 minutes or less from start to finish. There’s even a chapter devoted to pressure cooking!

Chapters Include:

• Vegan Meals Made Fast and Easy
• No Cooking Required
• Thirty-Minute Meals (or Less)
• Five Ingredients
• One-Pot Wonders
• No-Pressure Pressure Cooking
• Kitchen Staples

If you’re a vegan in need of fast and easy recipes, if you’re a new vegan and aren’t sure of what to cook, or if you’re just looking for new recipes to add to your collection, Fast and Easy Vegan Cookbook is the book for you!

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• “I don’t know what to make”
• “It takes too much time to cook it”
• “It’s not convenient, etc.”

VegReady

When he noticed people reverting back to fast foods and meats that were destroying their bodies from the inside out, the wheels in his head began turning. He thought, “What if there could be a vegan/plant-based meal that was easier and more convenient than the fast food alternative?” And VegReady was born!

Mark created VegReady with the mission of helping 2 million people eat just 2 more plant-based meals per week as a first step on their transition to a better life. The meals require no cooking, no refrigeration, and no heating. These meals are ready for you when you are. In the office, at home, in the cabinet—all you have to do is open and eat.

VegReady Meals are made with 100% plant based ingredients and make eating healthy, simple, and convenient. They allow you to do more of the things you love like; spending time with family, doing your hobbies or getting outside and enjoying life, something we all need to do more of!

VegReady’s vision is to offer 200 dishes from four regions of the world; South America, Mediterranean, India, and Southeast Asia. The current line of dishes come source from Peru – where they have various Quinoa and Rice trays with a variety of sides.

There are two ways to purchase VegReady Meals; with the subscription service or individually. Customers can save with the monthly subscription, or purchase quantities of 8 or more meals at a time.

When you purchase VegReady, you receive a cardboard case containing 8 custom-built MealBoxes, each with three dishes listed below. Each MealBox is decorated with mouthwatering images of the food inside. As a bonus, each MealBox comes with a pamphlet outlining the benefits of two plant meals per week for our bodies and our planet.

Inside each VegReady monthly delivery you’ll receive:

Main Trays (8 total):

• Quinoa & Lentils
• Blond Quinoa

Sides & Sauces (a mix of 2 per box):

• Ratatouille with Tomato, Eggplant & Zucchini: A succulent medley of rich and savory vegetables. Full of nutrition and flavor!
• Zucchini & White Onion: A savory mix of hearty vegetables, with plenty of crunch and loads of taste! Delicious on it’s own or mixed with a spinach & broccoli dish!
• Piquillo Pepper, Cabbage & Lentils: One of our saucier mixes, perfect for stirring in with a quinoa or lentil dish, and packed full of nutritious and delicious veggies!
• Tomato, Mango, Hearts of Palms & Peppers: A rich and savory sauce, with a sweet undertone, with no oil and plenty of flavor. A delicious addition to the quinoa dishes!
• Spinach & Broccoli: perfect for adding flavor and nutrients to complete each meal. Getting your greens has never been so tasty!

With the 12-month shelf life at room-temperature, you can be sure you always have a healthy meal within arms reach. No refrigeration. No heating.

How can you help VegReady help to be successful? Try their meals, let them know what you think of them. They can be ordered through VegReady.com and if you’d like to spread their message, VegReady has a Brand Ambassador program where you can earn rewards and points used towards your next purchase.

And today, the folks at VegReady want to get their meals in your hands so they are allowing me to give away a case of 8 meals to one lucky winner! Follow the instructions below to enter. Contest ends at midnight Eastern Time on July 28th. U.S. residents only, please. Good luck!

a Rafflecopter giveaway

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Cashew Stuffed Artichokes

I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.

Course Appetizer

Cuisine American

Keyword stuffed artichokes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Laura Theodore

Ingredients

• 1 can (26 to 28) ounces diced tomatoes with juice
• 2 large cloves garlic minced
• 2 slices whole-grain bread torn into chunks
• 1/3 cup chopped raw or roasted cashews
• 1/4 cup roasted salted sunflower seeds
• 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
• 1/4 teaspoon Italian seasoning blend
• 1/4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 3/4 cup diced fresh tomatoes
• 4 medium trimmed and cooked artichokes (see trimming and cooking instructions in Chef’s Notes)

Instructions

• Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
• Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
• Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
• To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.

Notes

CHEF’S NOTES:

• To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
• To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
• Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
• If you are serving this as a luncheon entrée, serve 2 artichoke halves per person. 

 

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

 

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

The post Laura Theodore’s Cashew Stuffed Artichokes appeared first on Chic Vegan.

Readers who’ve been vegetarian or vegan for a long time likely remember the early versions of meat alternatives. I’m not talking about straight-up tofu, tempeh and seitan. I’m referring to those alternatives we may have turned to when we were trying to figure out “where to get our protein” or how to eat like we used to, but without putting a creature on our plate. Call them Mock Meats or Fake Meats, perhaps. Remember? First of all, it wasn’t likely you would find these foods anywhere but at the local food co-op, or maybe on the bottom shelf somewhere in the grocery store. Online wasn’t an option, since we didn’t have the internet back in the old days.

Are you with me? Do you see how things have changed?

We have a long way to go, yes, but it’s 1,000% easier to find vegan food today. There are tons of varieties, some healthful and some not so much. But it’s pretty hard to not find something. And for that, I am so grateful.

Loma Linda

Back to the early versions of meat alternatives. There on the shelves, many years ago, you probably saw some items, such hot dogs in a can. These were most likely courtesy of Loma Linda, a company that’s been making sustainable foods since 1890.  Even if you didn’t try the hot dogs – and I never did – you may have thought it was pretty interesting/odd/unusual/cool that someone came up with mock meat in a can. And it is pretty amazing to see a company hang on for over a century and still come up with new product lines. Not too long ago, Loma Linda introduced a new line of Plant-Based Protein Meal Solutions and Plant-Based Meal Starters, and asked Chic Vegan to provide a review.

The products are non-GMO, gluten free and contain 6-9 grams of plant-based protein per serving. All can be prepared in 60 seconds in the microwave, making them pretty good options for quick meals that won’t break the bank (cost is $2.99-$4.49 per pouch).

There is a really great variety in this line. Options include Tikka Masala, Thai Green Curry, Pad Thai,  Hearty Beef Stew, Taco Filling, and even a Chipotle Bowl. The Chipotle Bowl was pretty tasty on its own and I’m sure it could be enhanced with some greens and guacamole. The Beef Stew wasn’t chunky like I remember beef stew, but it did have that look and smell.

The taco filling is intriguing. I love the idea, the taste was good, but the texture was a bit off. In a pinch, it would be fine.

Food in pouches is handy

It’s not the same as fresh food, but it can be great for camping. It’s handy to keep in your desk at work, and sometimes it’s necessary if you lose power. So, maybe it isn’t part of your daily diet, but it’s not something you should completely write off. And if gets someone you know to try a meatless meal, it’s so worth it. Buy a pouch for your desk or give one to your die-hard meat-eating hiker friend. See what happens.

The post Loma Linda Brings Convenience in a Pouch appeared first on Chic Vegan.

Plant-Based on a Budget

One of the complaints about veganism that I hear occasionally is that it’s too expensive. It’s actually pretty cheap to eat this way, and Toni Okamoto is here to set the record straight with her new cookbook Plant-Based on a Budget.

Since it’s all about saving money, Plant-Based on a Budgetbegins with budgeting tips. And because we’re all busy time saving are also included. Toni also shares cooking basics for those who may be new to vegan cooking, along with a list of pantry staples. You’ll find a sample meal plan for one, as well.

Easy Recipes

The recipes in Plant-Based on a Budgetare all easily accessible. Nothing is weird or strange, so newbies won’t have any problem recognizing these dishes. Classic dishes include Overnight Oats, Four-Bean Chili, and Stuffed Bell Peppers. They’re all easy to make using inexpensive ingredients that are available in just about any grocery store, and of course, they’re economical, too!

Here, you’ll find delicious recipes to take you from breakfast all the way through dessert, with salads, snacks, and dinner dishes in between. Who can resist such dishes as Lentil Tacos, Peanut Butter Ramen Stir-Fry, or Four-Ingredient Chocolate Pie? Toni also shares DIY pantry basics such as vegetable broth, tempeh bacon, and cashew cream.

Chapters in Plant-Based on a Budget include:

• How to Be Plant-Based on a Budget
• Breakfast
• Salads
• Snacks
• One-Pot Meals
• Supper Staples
• Desserts
• Back to Basics
• Sample Meal Plan for One

Plant-Based on a Budgetis the perfect book for students, new vegans, and those who want to eat healthy while saving money.

Print

Larb Salad

I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover, and my version is crammed with flavor.

Course Salad

Cuisine Thai

Keyword Plant-Based on a Budget, Vegan Larb Salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Toni Okamoto

Ingredients

• 1 teaspoon canola or vegetable oil
• 1 14-ounce block extra firm tofu pressed and crumbled
• 3 tablespoons lime juice about 1½ limes, divided
• 2½ tablespoons minced cilantro
• 2 tablespoons soy sauce
• 1 green onion sliced
• ½ tablespoon minced jalapeño
• ¼ cup thinly sliced red white, or yellow onion
• 2 tablespoons minced mint
• 8 iceberg or romaine lettuce leaves

Instructions

• Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
• Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
• Serve in the lettuce leaves.

Notes

Recipe reprinted with permission from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

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