It’s not always easy to pair Asian-style dishes with salad, but this sesame-ginger flavored red cabbage and carrot slaw might just be the perfect accompaniment.
This crunchy salad is compatible with Asian-style vegetable stir-fries, noodle dishes, and recipes featuring tofu, tempeh, and seitan.
This simple and colorful salad goes with just about any dish in the stir-fries and tofu and tempeh categories. It’s also a good way to boost vegetable intake when served with hearty sandwiches.
I was particularly drawn to the classic vegan Buddha bowl in the aptly titled Vegan Buddha Bowls by Cara Carin Cifelli.
This cookbook presents lots of super-creative ways to enjoy this kind of bountiful plant-based dish. with roasted sweet potato, kale, chickpeas, and avocado.
Vegan Buddha bowls may have started as a trend, but it looks like they’re here to stay. And no wonder — they’re a fantastic way to get your protein, good carbs (usually whole grains) and veggies in one bowl with plenty of eye appeal. Here’s what Cara has to say about this recipe for the classic Buddha bowl:
“After years of being on Instagram, I can confidently say this is the OG Buddha bowl. I feel that it is the most classic combination, and with good reason: it’s easy to make and it’s a freakin’ mouth party!
This cauliflower po’ boy takes a classic sandwich and makes it vegan. The chipotle remoulade sauce gives it a wow factor!
Cauliflower is such a versatile vegetable. When seasoned well, it becomes a vehicle for all sorts of vegan twists on old favorites. In this case, it’s the Louisiana po’ boy, that legendary Southern sandwich, that is so famous there’s even an annual festival where chefs compete to win the Best Po’ award. This vegan cauliflower po’ boy sandwich is so good, I think it would have a shot at winning!
A taste of New Orleans: The cauliflower is jazzed up with a mix of spices that scream New Orleans. It’s baked, and then it’s piled up on a crusty-on-the-outside-soft-on-the- inside French bread roll with spicy chipotle remoulade, shredded lettuce and juicy tomatoes.
Pasta with roasted eggplant and bell peppers is a simple and weeknight main dish, welcome almost any time of year.
Roasting vegetables is one of the best ways to bring out their natural sweetness (in the case of peppers), and flavor (in the case of eggplant).
Roasting vegetables is one of the best ways to bring out their natural sweetness (in the case of peppers), and flavor (in the case of eggplant). During the summer months, you can grill the vegetables instead of roasting them in the oven.
