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Entries tagged with 'vegan'

Vegan Matcha-Banana Smoothie

Serious Eats Lauren Rothman Post a comment

This subtly sweet vegan smoothie makes the perfect summer breakfast: ultra-creamy with a hint of grassy green tea powder, it's delicious enough to double as dessert. More

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Avocado, Mango, and Pineapple Smoothie

Serious Eats Lauren Rothman Post a comment

Summer's the time to break out the blender for morning smoothies—the weather's hot and the fruit is ripe. Get out of your berry-and-yogurt rut with this ultra-creamy smoothie using a usually-savory ingredient: avocado. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Eggplant Meatballs From 'The VB6 Cookbook'

Serious Eats Kate Williams 2 comments

Hearty and versatile eggplant has got to be one of the best vegetable substitutes for meat. Mark Bittman uses the nightshade as the base for meat-less meatballs in his new VB6 Cookbook. Once baked, the tender "meatballs" are surprisingly flavorful (as long as you don't skimp on the salt), making it easy to forget that you may normally be eating beef. More

Spinach and Red Shen Choy in Garlicky Broth

Serious Eats Shao Z. Post a comment

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table. More

Stir-Fried Choy Sum With Minced Garlic

Serious Eats Shao Z. 3 comments

Stir-frying in a light sauce flavored with a little soy sauce and a lot of garlic is my go-to method for cooking Asian greens. Quick, simple, and flavorful, it's really hard to go wrong, no matter which greens you decide to cook. More

Jeni Britton Bauer's Crème Sans Lait

Serious Eats Emma Kobolakis 7 comments

Behold, a totally vegan, totally delicious vanilla ice cream, courtesy of Jeni's Splendid Ice Cream Desserts. The secret? Pulverized cashews and coconut oil for fatty richness, and tapioca starch for thickness. Try it today. More

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Creamed Cashews From 'Afro-Vegan'

Serious Eats Kate Williams Post a comment

Use this nutty dairy-free cream substitute in Bryant Terry's Skillet Cornbread and Savory Grits in his new cookbook, Afro-Vegan. More

Creole-Spiced Plantain Chips From 'Afro-Vegan'

Serious Eats Kate Williams 2 comments

I've always liked plantain chips. The fruit's inherent sweetness is a natural fit for the fryer, giving the resulting snack far more interest than plain old salty potatoes. Bryant Terry's plantain chips in his new cookbook, Afro-Vegan, are even better. More

Vegetable Stock From 'Afro-Vegan'

Serious Eats Kate Williams 3 comments

Use this flavor-packed vegetable stock from Bryant Terry's Afro-Vegan in his Hominy and Spinach in Tomato-Garlic Broth and Savory Grits. More

Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Bryan Terry's hominy and spinach soup in his new cookbook, Afro-Vegan, melds ingredients from Nigeria and North America. More

Vegan Chocolate-Coffee Muffins

Serious Eats Carrie Vasios Mullins 10 comments

These easy vegan muffins pair the tried and true combination of chocolate and coffee. More

Vegan Quinoa, Broccoli, and Kale Curry

Serious Eats Yasmin Fahr 4 comments

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner. More

Quick Indian Cabbage Salad

Serious Eats Denise D'silva Sankhe 4 comments

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Kale Salad With Glazed Pumpkin Seeds and Hot Cider Vinaigrette From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 1 comment

Do you really need another recipe for kale salad? You may think not. But this recipe, from Deborah Madison's recently re-released cookbook, The New Vegetarian Cooking for Everyone, offers a couple of techniques that can add new life to the perhaps overly trendy dish. More

Bok Choy and Kale Fried Rice With Fried Garlic

Serious Eats Shao Z. 5 comments

Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy and kale and crispy nubs of fried garlic is so good that you'll probably want to keep it in your repertoire as a side dish as well. More

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