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Vegan

  • Meatless Monday: Chickpea-Veggie Casserole

    The word “casserole” always takes me back. The famous “4 food groups” style of eating was the cuisine of my childhood. Every dinner plate would feature a slab of some sort of meat, potatoes (mashed or boiled) and some sort of veggie, usually canned. But every once in a while, my mother would mix it up and make a casserole. At the time I thought casseroles were the height of sophistication. So many ingredients in one dish! As a person who never liked meat, I also enjoyed the fact that there was usually less of it, or it was, at least, not front and...

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  • Meatless Monday: Chickpea, Rice and Kale Soup

    Soup season is here again! I love making soup. I love how my house fills with the fragrance of long-simmering veggies. It makes my drafty, old house feel warmer. I also love the fact that soup is invariably better the next day. Leftovers make for delicious and very easy weeknight meals. Today’s soup comes from Isa Chandra Moskowitz’s sassy classic, Vegan with a Vengeance. My version of this soup turned out really thick. This could be partly because I added a little extra rice. (I had only 1/4 cup left after measuring out the rice for the recipe, so I just...

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  • Meatless Monday: Eggplant, Tomato & Pesto Pizza

    My eggplant crop this year was pretty skimpy. Some years I get a bounty of eggplant, but this was not such a season. Fresh, homegrown eggplant is so good, especially my favorite variety, an heirloom white eggplant called “Casper.” But my garden only eked out one of these and two very small Japanese eggplants. I didn’t want to hide my little gems in a ratatouille where they’d be homogenized with all the other veggies. And the quantity definitely wasn’t screaming “main dish.” So I decided to add them to a pizza. On a pizza, they could still be singled out for their...

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  • Meatless Monday: Pizza Puttanesca

    If I had to vote for the easiest meal I’ve posted in this Meatless Monday blog over the past few years, it would probably be this one. Normally, I cook everything from scratch. Because of this, I assume anything I make is going to take time. The toppings for this gem took only a few minutes to prepare. This makes it a great in-a-hurry meal for busy days. Like pasta puttanesca, it is salty and forward-flavored. There are many legends about how the name, “puttanesca” came about. The most family friendly of them is this (from Pasta Amore): “Some believe...

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  • Meatless Monday: Smoky Chickpeas with Kale

      Many omnivores harbor the mistaken impression that vegetarian food is boring, that it’s lacking in flavor. I think I understand why. Way back in 1978, when first I stopped eating meat, I do remember craving heavier flavors. My tastebuds were used accustomed to heavier flavors. Back then I made a lot of omelets, ate lots of pizza and in general felt attracted to bolder flavors. The further I drifted from eating heavy meats, my tastebuds became more sensitive to subtler flavors. While most of what I eat these days is simple and subtle, I do enjoy a robust meal from...

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  • Meatless Monday: 2017’s Last Asparagus

    I know, I know. Asparagus is a spring vegetable. Having just passed Autumn Equinox, I’m aware that we’re now in the opposite of spring. Still, when I saw a beautiful bundle of pencil-thin organic asparagus at my favorite local grocery, I had to nab it. Not only was it beautiful, but it was also their last bundle. And thin asparagus is just so elegant. I love roasting veggies. Roasting concentrates the flavors and caramelizes them. But pencil-thin asparagus needs a different treatment. Roasting tends to shrink veggies. When you roast thin asparagus it almost disappears. So instead, I decided to lightly...

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  • 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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