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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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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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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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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Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. Serves:
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This raw, vegan, gluten- and soy-free strawberry-banana smoothie was contributed by Gena Hamshaw, from Choosing Raw. Serves: 2 2 large, frozen bananas 1 1/3 cups frozen strawberries 1–1 1/2 cups almond milk (vary this depending on how thick you like a smoothie) 1 tbsp coconut butter (I use the Artisana brand—you can substitute another nut butter if you like) 1/2 tsp vanilla 1 tsp cinnamon 2–4 ice cubes Blend all ingredients in a high speed blender until smooth.
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Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. Escarole is a sturdy green whose slight bitterness is tempered by cooking.
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A spoonful of this sweet-tart minty apricot chutney, made with fresh apple and dried apricots, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like. Makes:
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Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that it’s always served over spaghetti. A touch of sweet spices (such as cinnamon or allspice) are added as well.
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