Category: Side dishes

Vegan Recipe: Shredded Lemon and Garlic Brussels Sprouts

Vegan Recipe: Shredded Lemon and Garlic Brussels Sprouts

By Mary Papadimos, upbeetandkaleingit.com The “parmesan” flavor in this recipe comes from nutritional yeast. I started cooking with nutritional yeast about a year ago and it’s a game changer. Some of you are probably thinking ew? What? Yesssss. Nutritional yeast is a fabulous dairy free culinary wonder with benefits ranging from 4 grams of fiber in 2 tbsp to being […]

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Vegan Recipe: Curried Coconut Rice

Vegan Recipe: Curried Coconut Rice

By Harriet Emily This savory recipe was inspired by a restaurant dish while on vacation. Perhaps it will transport you to another place with its exotic flavor? Ingredients, Serves 3-4 for the coconut rice: 1 cup white basmati rice 1 can light coconut milk 3/4 cup + 1 tbsp water 1 tbsp raw virgin coconut oil 1 tsp salt for […]

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Vegan Recipe: Indian Chickpea Broccoli Pakoras

Vegan Recipe: Indian Chickpea Broccoli Pakoras

By Peter Tarantelli The chickpea flour give these a delicious taste and texture. Make sure you use club soda and not plain water, the club soda gives them a lighter texture. Serves 6-8 Ingredients 1 cup chickpea flour (available at health food stores and Indian markets) 1 cup freshly opened plain club soda/seltzer water 1/2 teaspoon salt 1/2 teaspoon garlic […]

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Vegan Recipe: Hollywood Bowl Brown Rice Salad

Vegan Recipe: Hollywood Bowl Brown Rice Salad

By Darshana Thacker, DarshanasKitchen.com This salad from The Forks Over Knives Plan has been my favorite for a long time. It is filling yet refreshing, especially in the summer. There is no need for a separate dressing, and it can be made hours before serving, making it an ideal choice for a potluck or a picnic. I served this salad […]

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Vegan Recipe: Mango Salsa

Vegan Recipe: Mango Salsa

By Mary McDougall, www.drmcdougall.com We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa. Ingredients, makes 2 cups 2 cups peeled, chopped ripe mango ½ cup finely […]

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Vegan Recipe: Bean Salad with Asparagus and Sweet Potato

Vegan Recipe: Bean Salad with Asparagus and Sweet Potato

  By Mary Papadimos, upbeetandkaleingit.com When I think of summer and eating outdoors, I also think of this salad. Its light and whimsical with bold flavors and even bolder colors. Ingredients, Serves 4 1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you’re really hungry 2 cups of asparagus chopped Vinaigrette 1 […]

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Vegan Recipe: Gluten-free Creamy Coleslaw

Vegan Recipe: Gluten-free Creamy Coleslaw

By Gluten-Free Vegan Pantry This Creamy Vegan Coleslaw is quick, easy and bursting with flavor. Vegan and gluten-free, it’s the perfect summer side to serve at a picnic or backyard BBQ. Ingredients, Makes 10 cups 6 cups green or red cabbage, diced 2 cups carrots, grated 2 cups granny smith apples, grated 1/2 cup chopped walnuts 1/4 cup sunflower seeds […]

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Vegan Recipe: Green Chile Rice with Black Beans

Vegan Recipe: Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish. Serves 4 | Ready In: 60 minutes By Del Sroufe from Forks Over Knives – The Cookbook Ingredients […]

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Dr. Fuhrman’s Kale with Sweet Corn Recipe

Dr. Fuhrman’s Kale with Sweet Corn Recipe

Sweet, tender corn kernels and robust kale make great partners in this nutrient-rich and delicious recipe. Ingredients, Serves 4 1 cup fresh corn kernels (about 2 ears) or defrosted frozen corn 1 bunch kale, tough stems and center ribs removed and leaves chopped 1/2 cup finely chopped onion 1 clove garlic, chopped 1/4 cup vegetable broth, no-salt-added or low sodium […]

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Vegan Recipe: Pumpkin Seed Oat Biscuits

Vegan Recipe: Pumpkin Seed Oat Biscuits

These savory biscuits are inspired by Southwestern cuisine. Pumpkin seeds, dried thyme leaves and cayenne pepper are three of the earthy, pungent flavors that make their way into the mix. You can use the pumpkin seeds raw, or toasted for an extra crunchy biscuit. These biscuits make a healthy alternative to tortilla chips, so serve with soups, stews, salads or […]

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