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Vegan

  • Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

    This week’s Meatless Monday recipe is another example of my current crush: vegan bowls. What attracted me to this one was the sweet potato-black bean combo that I always love. But what really set it apart was the tantalizing idea of raspberry-chipotle salsa. I had to try it. This is one of the most flavorful bowls I’ve made. It’s pretty simple too. I found the recipe at Connoisseurus Veg. All told, it took about 45 minutes from start to finish. The sliced avocado didn’t make it into the photo—oops!—but do add up to half an avocado to each bowl. Meatless...

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  • Meatless Monday: Quinoa Veggie Bowl with Avocado Sauce

    The vegan bowls just keep coming. And why not? This, along with the other bowls I've shared in the past few months, is a complete meal. I love having a variety of flavors and textures all in one bowl. This one-dish wonder fulfills my intention for every meal to be at least half veggie and half protein. The avocado sauce is refreshing and adds a nice kick. This particular bowl took three pans to make—a medium sauce pan for the quinoa, a cast-iron sauté pan for the chickpeas and a flat roasting pan for the veggies. The original recipe from Avocado Pesto calls for...

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  • Meatless Monday: Burrito Bowl

    One of the most fun things about the new bowl craze is the opportunity for creative fun. As I was pondering what to make for dinner last evening, I decided to make a bowl out of stuff I already had in my pantry and fridge. As it turns out, I was able to make a bowl with a coherent theme: Mexican. I've read a few recipes for burrito bowls. The one I made last evening incorporated elements of some of these, but also included my own ideas. I wanted to include a veggies that aren’t typically a part of burrito bowls, so...

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  • Meatless Monday: Roasted Veggie, Hummus, Mustard Bowl

    I seem to be on a roll with the bowl thing. I’ve always loved one-dish meals, but I have a big crush on the concept of arranging different ingredients in a bowl, each with its own special section. It’s aesthetically pleasing and makes for a well-balanced meal. I found this recipe on The Taste Space. I customized it a bit, using broccoli in addition to the cauliflower (including the broccoli stems). Also, on the second day—because this recipe makes enough for two people for two days—I substituted kale for the spinach. Because I could see that this was going to...

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  • Meatless Monday: Pesto-Quinoa Bowl

    I’ve enjoyed making one-dish meals for years. Soups, stews, meal salads, grains and beans, and the like have been staples in my diet. In the past few years, bowls have become a thing. Bowls are basically one-dish meals that combine grains, protein and veggies. You can find tons of recipes for vegetarian and vegan bowls online these days. I found the bowl I’m sharing in this post on a site called namely marly. I made a few modifications, for example, using fresh peas instead of frozen. It’s much more labor intensive to pull the peas out of their pods than...

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  • Meatless Monday: Sorghum and Arugula Bowl

    Thirty years ago, when I first stopped eating meat, brown rice was the go-to grain. A few others, such as millet, bulghur, couscous and buckwheat appeared in occasional recipes, but brown rice—short-, medium- and long-grain—was ubiquitous. In recent years, while different types of rice are still an important source of complex carbs, the whole grain field has blown open. Recently, I came across some recipes that used sorghum, a gluten-free ancient grain that originated in India. Curious to try it, I started with this recipe for a sorghum bowl that I found online at The Healthy Apple. The recipe’s author...

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  • Meatless Monday: Easy-Peasy 5-Minute Butter Beans

    I’m currently on deadline for an article I write every year for the Telluride Bluegrass Festival. Last evening, after furiously writing all weekend, I needed a quick and easy dinner of food I already had on hand. There was some fresh broccoli in the fridge, which gave me a taste for roasted broccoli. (It’s basically the same preparation as the roasted romanesco I posted a while back, except that you can just chop it into florets. Peel and chop the main stems if you like. They’re very sweet). I also wanted to add a bit of protein to the meal...

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  • Meatless Monday: White Bean and Kale Pizza

    Back when I waited tables in a pizza place, we prided ourselves on the variety of pizzas we could provide our loyal customers. We had an inordinate number of topping choices to sprinkle over the spicy sauce and mozzarella, and a choice of thick or super-thick crust. (Thin crust wasn’t a thing in the ’70s.) But things have changed in the pizza world. Since then pizza has broken out of the tomato sauce and mozzarella box. The most adventuresome pizza I’ve tried so far uses no sauce or cheese at all. Recently, I put together a pizza with a very...

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  • Meatless Monday: Lima Beans with Olives and Peppers

    Lima beans had an infamous reputation when I was growing up. One of my siblings hated them more than pretty much anything. (My personal nemesis was Spam, a delicacy I still can’t stand the smell of.) Even now, although her tastes have widened considerably, she still doesn’t think much of limas. I happen to like them though. And I recently discovered an heirloom variety, Christmas Limas, that are big, buttery and beautiful. They are marbled red-brown and white, and unlike some other legumes that are marbled only when dry, they retain some of their mottled appearance even after cooking. This...

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  • Meatless Monday: Sautéed Brussels Sprouts and Cashews

    Brussels sprouts are among my fave veggies. They are often considered fall and winter vegetables. But there’s no reason we can’t have one last hurrah with them in the springtime as they fade from the produce shelves. As part of the brassica family, which also includes kale, cabbage, bok choy, broccoli and cauliflower, Brussels sprouts are anti-cancer and anti-inflammatory. They’re also loaded with fiber. Even veggies, such as root vegetables, that are associated with winter can be lightened in the cooking. Sautéing and stir-frying are great, quick ways to make winter veggies feel and taste like spring. Today’s Meatless Monday...

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