Vegan White Beans and Kale Skillet

This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.  This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread. If you’re craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once you’ve added in the liquid.  This Italian white beans recipe is…  vegan vegetarian plant-based Italian-inspired ready in 20 minutes an easy weeknight meal How to Make White Beans and Kale Heat up the olive (or avocado) oil in a large skillet on the stove.  Add onions to the skilled and cook until they are softened. Add the garlic and sun-dried tomatoes to the skillet and cook.  Deglaze the skillet with either white wine or vegetable broth. Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet.  Stir to combine […]

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Easy Gluten-Free Vegan Vanilla Cake

This recipe makes an Easy Gluten-Free Vegan Vanilla Cake that tastes great served with your favorite frosting, all-fruit preserves, or even sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).

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Soft Vegan Sweet Potato Dinner Biscuits

These simple Soft Vegan Sweet Potato Dinner Biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Recipe contributed by Cathe Olson from The Vegetarian Mother’s Cookbook.

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Black Bean and Zucchini Tortilla Casserole

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals.

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Gooda Cheez (Vegan Gouda Cheese)

This impressive, dome-shaped “Gooda Cheez” recipe makes a vegan cheese with a creamy texture reminiscent of Gouda. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.

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Vegan Dairy-Free Brie Cheez

This lovely round of creamy Vegan Dairy-Free Brie Cheez is delectable by itself. It’s also delicious on crackers or in sandwiches and is especially elegant as a snack or dessert served with fresh, crisp fruit, such as Asian pears. This versatile uncheese also makes a terrific pizza topping.

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Italian-Style Vegan Sausage and Peppers

This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it’s paired with farro.

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Hummus, Cucumber, and Avocado Wrap

This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish.

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Hummus, Cucumber, and Avocado Wrap

This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish.

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Verdant Vegan Veggie Pesto Pizza

If you like lots of veggies on your pizza, this recipe for Vegan Veggie Pesto Pizza is for you. Piled generously with broccoli, bell pepper, and zucchini, this verdant pizza features a delectable spinach-miso pesto as the base in place of the usual tomato sauce. Adapted from Vegan Express by Nava Atlas.

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Green Pea, Radish, and Vegan Cheddar Salad

This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients.

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Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. This recipe spices up the basic chickpea farinata by adding zucchini.

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Favorite Basic Pizza Dough

I admit that I’m usually too lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But it’s really not that difficult, and fun to do once in a while. Here’s my Favorite Basic Pizza Dough recipe, which harks back to my very first book, Vegetariana.

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Chickpea-Mushroom Soup with Tahini

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in this tasty, offbeat soup recipe. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely.

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Marinated Grain Salad with Black-Eyed Peas

This tasty Marinated Grain Salad recipe features whole grain berries with wild rice and black eyed peas. A feast of flavor and texture! Whole grain berries are simply the intact kernel of the grain.

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Anise-Flavored Eggplant Stir-Fry

Ingredients and seasonings in this Anise-Flavored Eggplant Stir-Fry recipe straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.

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Curry Popcorn and Nuts

This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy “adult” snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.

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Cuban-Inspired Black Beans and Rice

This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas.

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Late Summer Fruit Salad with Agave-Mint Dressing

Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors. This Late Summer Fruit Salad recipe adds an Agave-Mint Dressing to make the fruity flavors really pop!

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Vegan and Gluten-Free Almond Thumbprint Cookies

These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves.

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Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan.

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Japanese Sea Vegetable Salad with Noodles

This Japanese Sea Vegetable Salad with Noodles recipe contrasts colorful carrots and parsley against black arame and white noodles. Rich in calcium and quick to make, this salad is also remarkably beautiful. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen.

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Eggplant and Tofu Outdoor Mixed Grill

Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit in the recipe, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.

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Easy Zucchini Noodles with Peanut Sauce

When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the A/C is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini.

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Stacked Vegan Cheese Enchiladas

Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means “filled with chile,” and so it is supposed to be drenched in pure, red chile.

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Balsamic Basil Watermelon Antipasto

This recipe for Balsamic Basil Watermelon Antipasto is perfect for summer. Freshen up any backyard barbecue with these tasty appetizers. We’re all looking for simple yet healthy dishes, and this antipasto fits the bill.

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Corn Pancakes with Bourbon Agave Maple Syrup

I love these Corn Pancakes with Bourbon Agave Maple Syrup. I designed this recipe so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea.

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Strawberry-Vanilla Maca Smoothie

Maca powder, which has so many notable health benefits, has a caramel-y flavor that blends well into smoothies of all sorts. In this Strawberry-Vanilla Maca Smoothie recipe, maca powder teams well with the strawberry, banana, and vanilla flavors. If you’re new to maca, use the lesser quantity; if you’ve been using it for a while, allow for 2 teaspoons per serving.

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Baba Ghanouj (Middle Eastern Eggplant and Tahini Dip)

Baba Ghanouj is—like hummus—a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies. This recipe is a must-try for eggplant lovers!

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Mango Lentil Salad with Cilantro-Lime Dressing

This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldn’t normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads.

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Coconut Mint Chip Shake

I was a huge fan of milkshakes growing up. (Who wasn’t?) My all-time favorite ice cream flavor has always been mint chocolate chip, and today, it’s my son’s favorite as well.

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Homemade Soft Corn Tortillas

If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole.

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Greek-Flavored Pasta Salad

This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time.

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Vegan Thai Pineapple Stir-Fried Rice

Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express.

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Enlightened Miso Power Bowl

This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet.

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Baked Falafel with Smoky Tahini Dressing

Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy.

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Apple Pie Oatmeal

This voluminous Apple Pie Oatmeal will remind you of delicious apple pie but will leave you feeling energized and ready to tackle the day ahead. I like to use Gala apples in this recipe, but feel free to use any variety that you wish. This recipe is gluten-free, oil-free, refined sugar-free, and soy-free!

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Creamy Macaroni Salad

Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool.

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Cookie Dough Smoothie

Even though there’s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and cacoa nibs with their hint of chocolate blend perfectly with lucuma powder—which has a natural “cookie-like” flavor—making this smoothie all kinds of fabulous. Reprinted with permission from Superfood Smoothies * © 2013 by Julie Morris, Sterling Publishing Co.

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Granny Smith Apple Crumb Pie (Gluten-Free)

This delicious gluten-free apple pie is perfect for winter holiday fare. And because it’s so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing.

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Papaya or Mango and Black Bean Salad

This Papaya or Mango and Black Bean Salad is delicious and refreshing, great anytime, and light enough for warmer weather days. I’m not big on measurements so feel free to make adjustments based on your preferences. I brought this to a party and all my omnivore friends went crazy for it.

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Thai Asparagus Treat

Tender asparagus is a welcome sign of spring, and Thai seasonings—including lemongrass, if you can find some—provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Photos by Evan Atlas.

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Pesto Pasta

I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian, and non-vegan friends all at my table and wanting food, I can always rely on this dish! My pesto pasta recipe is a happy medium—it fills the vegan and vegetarian requirements and keeps my omnivore friends feeling full and satisfied; it tastes delicious and doesn’t contain ingredients that can put-off non-vegans taking that first bite.

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Pizza Potatoes

Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this!

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Thai-Flavored Tossed Salad

Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai.

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Tofu Aloo Gobi (Cauliflower and Potato Curry)

We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian and vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer—the bland, soft cheese found in some Indian dairy dishes.

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Mixed Greens Salad with Beets and Walnuts

Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar—but the homemade kind are best!

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Ginger, Pear, and Spinach Shake

You can substitute 1 cup of freshly squeezed orange juice for some of the water or throw in a handful of cashews for more texture and protein. Try chilling the shake in the refrigerator for 20 minutes before serving if you want a more cooling effect. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.

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Hot-and-Sour Soup

This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs goes beyond cooking as they are widely used in folk remedies.

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Vegan Creamy Enchilada Casserole

Now you can have “the whole enchilada” without having to fill and roll individual tortillas, with this luscious creamy vegan enchilada casserole. While you’ve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely.

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Vegan Stuffed Shells with Almond “Ricotta”

This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni.

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Southwestern Tofu Scramble (Migas)

This tasty dish, brimming with lively southwestern flavors, is a vegan version of  a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.

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Food of the Week: Flaxseeds

Sometime between 4000 and 2000 BC, flax cultivation became a common practice in countries bordering the Mediterranean Sea and in regions of the Middle East, and there is some evidence that flax cultivation may have started even thousands of years ...

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Recipe of the Week: Dijon Flaxseed Dressing

This quick and easy dressing uses Flaxseed oil and ground Flaxseeds. ...

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Best sources of Omega-3 Fats

No type of fat has been getting more recent publicity than omega-3s, and you're very likely to have seen TV ads or heard radio infomercials about this unique type of fat. However, much of the omega-3 publicity you've heard has probably been focused ...

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From the kitchen: Tips for Preparing Flaxseeds

Grind flaxseeds in a coffee, seed, or spice grinder in order to enhance their digestibility and therefore their nutritional value. If adding ground flaxseeds to a cooked cereal or grain dish, do so at the end of cooking since the soluble fiber in ...

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What are your recommendations about flaxseed oil?

First of all, it's important to think about flaxseed oil as falling outside of the category of "cooking oils." It's never a good idea to treat flaxseed oil as a cooking oil - it's composition is simply too delicate and easily oxidized to risk ...

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I have heard conflicting views from manufacturers and scientists regarding how long it takes flax seed oil to go rancid and not be safe for use. Can you clarify this issue for me?

All oils, under certain circumstances, will "go rancid" at some point in time. Whether it's flax seed oil or any other kind of oil, with respect to determining its shelf life and the development of rancidity, you need to pay attention to its ...

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Power Smoothie (Romaine and Superfood Seeds)

Typically in raw circles, expressions like “power food” refer to Himalayan berries and maca powder and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus.

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Pineapple Salsa

Easy to make and deliciously different, this lively pineapple and tomato salsa can be served as an accompaniment to a Southwestern-style meal (to top vegan quesadillas and the like, or as a snack served with stone-ground tortilla chips. Photos by Hannah Kaminsky. Recipe adapted from Vegan Express.

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Food of the Week: Onions

As mentioned earlier in the Description section, onions are a remarkable food in terms of their worldwide geography, and this feature of onions is quickly visible in their history. Most researchers point to Central Asia as the original birthplace of ...

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Recipe of the Week: 7-Minute Healthy Sauteed Onions

The traditional way of sauteeing onions until brown (caramelizing) can destroy many of their health benefits. I discovered that Healthy Sauteeing not only helps bring out their sweet flavor but helps to preserve more of their nutrients. ...

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Best sources of Biotin

Biotin is a B-complex vitamin that has been identified as a necessary nutrient for a century, but has only begun to be understood in the past two decades. It has also been previously referred to as coenzyme R, vitamin H, and vitamin B7, with the ...

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From the kitchen: Tips for Preparing Onions

Cut onions into 1/4-inch slices to cook them evenly and quickly. Let them sit for at least 5 minutes to help enhance their health-promoting benefits. While many people love to eat onions, most dread cutting them since this process usually brings a ...

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What do you think about salad spinners?

One obstacle to eating fresh, raw vegetables is the time it takes to clean and chop them. Using a salad spinner can help you throw together a fresh, nutritious salad, even when you are in a hurry. Start by making a trip to a kitchen shop, to ...

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Many of your recipes call for vegetable broth. Do you use store-bought or homemade broth?

While some people like to only use homemade broth, we think that high-quality store-bought broth works great and is very convenient. Broth is available in either cans or aseptic packages. While I like the aseptically packaged broth better because it ...

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How do our vegetable recommendations at WHFoods compare with common public health recommendations?

At WHFoods, we place greater emphasis on vegetables than most common public health recommendations. In fact, we are not aware of any widely publicized vegetable recommendations that focus as much on vegetables as much as we do. You will find public ...

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Sephardic Date Haroset

Haroset is an intrinsic component of the Passover plate, a condiment made from fruit, nuts, and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. Sephardic haroset is made in various ways, but usually contains dates.

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