Hi Reader, Are you looking for something different to throw on the grill this summer? Sure, veggie burgers and kabobs are tasty, but sometimes I want something different, like veggie curry loaded with cauliflower, potatoes, and chickpeas. It's wonderful served with a tangy vegan yogurt sauce. Reader Pat recently make these foil packets and said, "Very good! Made this for Memorial Day and we really enjoyed it. We also grilled corn with it and there was enough leftovers for lunch the next day....
2 days ago • 1 min read
Hi Reader, Summer officially starts this weekend, and I'm ready for it! While I do enjoy the sunny weather, the real reason I look forward to summer every year is the fresh seasonal produce. Tomatoes, zucchini, corn, peppers, basil, cucumbers... I want it all. So I put together a collection of my favorite vegan summer recipes for you to browse whenever you need inspiration. You'll find mayo-free picnic favorites, meat-free grilling ideas, bean salads, pesto recipes, fresh tomato dishes,...
4 days ago • 1 min read
Hi Reader, The next time you're in the mood for potato salad, skip the mayo and try Italian potato salad. It's made with tender yellow potatoes, sweet cherry tomatoes, tangy red onions, fresh Italian parsley, and a simple vinaigrette that soaks right into the warm potatoes. You can serve it warm or cold as a side dish, or turn it into a meal with a few easy additions like chickpeas, white beans, green beans, or extra veggies. It's a fresh, flavorful change from traditional potato salad, and...
7 days ago • 1 min read
Hi Reader, This Mediterranean grilled corn salad is made with sweet charred corn, juicy tomatoes, crisp cucumber, fresh basil, and a splash of balsamic. It’s a fresh change of pace from the corn salads made with cilantro, lime, and mayo. Serve it with your favorite summer meals, bring it to a potluck, or enjoy it as a light lunch when the weather is too hot for anything heavy. And if you don’t have fresh corn on the cob, frozen corn charred on the stove works great, too. Get the recipe for...
9 days ago • 1 min read
Hi Reader, This roasted chickpea ratatouille casserole is basically the best of summer produce all in one dish. It’s made with zucchini, eggplant, red bell pepper, fresh tomatoes, garlic, and canned chickpeas, then baked together in one casserole dish. Serve it warm or at room temperature with crusty bread for mopping up the juices. Get the recipe for Roasted Chickpea Ratatouille Love and Veggies, Amy
11 days ago • 1 min read
Hi Reader, Meet my current favorite 15-minute, no cook meal. A California-meets-Mediterranean mashup, Greek chickpea salad swaps out the feta for creamy cubes of avocado. In addition, it's loaded with juicy tomatoes, crisp cucumbers, and briny Kalamata olives, tossed together in a simple vinaigrette seasoned with dried oregano. I hope you enjoy it as much as I do Reader! Get the recipe for Greek Chickpea Salad with Avocado Love and Veggies, Amy Veggies Save The Day Membership Join for ad-free...
14 days ago • 1 min read
Hi Reader, Today I’m sharing something a little different: silken tofu salad with avocado. It’s a Japanese-inspired salad made with soft tofu, cherry tomatoes, cucumber, avocado, and a simple sesame plum dressing. If you haven’t used silken tofu before, it has a soft, custard-like texture and works beautifully in chilled dishes like this one. And if ume plum vinegar is new to you, don’t worry. I included tips and an easy substitution in the post. The whole salad comes together in about 15...
16 days ago • 1 min read
Hi Reader, Taco night just got a little herby. These vegan mushroom tacos are filled with garlicky sauteed mushrooms and topped with homemade chimichurri sauce. They’re simple, saucy, and ready in about 25 minutes. I love how the mushrooms make a savory filling, while the chimichurri adds a bright, tangy finish with parsley, oregano, garlic, red wine vinegar, and olive oil. Add sliced avocado or your favorite taco toppings, and dinner is done. Get the recipe for Vegan Mushroom Tacos Love and...
18 days ago • 1 min read
Hi Reader, I spotted the most beautiful cherry tomatoes at the farmers market over the weekend, and they immediately made me think of this simple pasta. Angel hair pomodoro is made with fresh tomatoes, garlic, olive oil, and basil, so it’s perfect when summer tomatoes are at their best. The tomatoes cook down quickly in the skillet while the pasta boils, then everything gets tossed together with a little reserved pasta water. It’s fresh, simple, and ready in about 30 minutes. Get the recipe...
21 days ago • 1 min read