You'll love how easy and delicious this gluten-free salad is. Served cold it makes a healthy dish for your next picnic or summertime get together. The quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat.
Reprinted with permission from Vegetarian Times magazine. Photo credit: Kate Sears
These biscuits would go perfectly with a hot bowl of Minute-strone Soup. Don't have time for soup? Toss them on a plate and spoon some vegan mushroom gravy over the top! Yum!
This recipe for Fancy Biscuits comes to Jewish Veg from Sarah Kramer, with permission from "How It All Vegan!", Arsenal Pulp Press. Sarah's Website is www.GoVegan.net.
This healthy dip makes a great after school snack for the kids. It's simple to make and tastes delicious!
This is another recipe of Sarah Kramer, with permission from "How It All Vegan!", Arsenal Pulp Press. Sarah's Website is www.GoVegan.net.
Minute-strone soup is a quick version of a classic Italian soup. This is a great recipe to print out and have close by throughout the year. It’s so convenient, delicious, and incredibly healthy. Serve it with a hearty, whole grain bread or crackers to dip into the broth.
This recipe comes to Jewish Veg from Caroline Graettinger, PhD and Timothy Graettinger, PhD at Garden Dish. Their mission is to turn the emerging science related to plant-based nutrition into everyday practice. Caroline and Tim offer recipes, lifestyle tips, workshops, and monthly plans to help people to be active and productive at any age.
This recipe comes to JVNA from Julie West. It's a lovely chili that has plenty of protein and essential fiber, vitamins and minerals while being flavorful and satisfying. This one pot meal is ready in about an hour. Leftovers hold up extremely well too!
Julie inspires healthy and simple foods for the love of life through vegan and raw vegan fare at The Simple Veganista.
Try adding your favorite herbs to a batch of hummus. We love this combination of rosemary and oil-free hummus on sandwiches and for snacking with fresh slices of carrots, cucumbers, toasted pitas, or dates. Yes, you read that right – dates. Try it, you may be surprised how delicious it is.
This recipe comes to Jewish Veg from Caroline Graettinger, PhD and Timothy Graettinger, PhD at Garden Dish. Their mission is to turn the emerging science related to plant-based nutrition into everyday practice. Caroline and Tim offer recipes, lifestyle tips, workshops, and monthly plans to help people to be active and productive at any age.
This recipe is adapted from “Healthy Vegetarian Pleasures” by Jeanne Lemlin. It is especially good when made with Trader Joe’s cooked lentils, because they are always the perfect crunchiness. What's more, kids love this salad!
The best part about this salad: It gets better each and every day it sits, marinades, and melds together. That, and the fact that it doesn’t require much effort, or time in the kitchen.
This recipe comes from Jewish Veg supporter Emily Levenson. You can find other delicious recipes at Emily's Website, www.emilylevenson.com
On a budget? Not only is mujadara amazingly flavorful, it’s also very inexpensive to make. Don’t be fooled by the simplicity of the dish. Each bite is filled with enough oomph to make your taste buds very happy.
This recipe was created by Jewish Veg supporter Emily Levenson. You can find other delicious recipes at Emily's Website, www.emilylevenson.com
Everyone loves Sloppy Joes! This version thinks it's better than everyone because it contains no meat. And there’s no soy, either. Lentils are the perfect texture for vegetarian Sloppy Joes.
This recipe is another awesome creation of Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen.
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