by Sarah Z. Wexler in Chefs and Restaurants, Healthy Recipes, Vegan, October 30, 2016
by EA Stewart in Cookies & Other Desserts, Gluten-Free, Healthy Recipes, Vegan, September 28, 2016
The truth is that lots of the world’s top Michelin-starred chefs turn up their noses at the idea of cooking for vegetarians. “Some chefs don’t see the fun in working with vegetables. But I really enjoy the challenge of creating a vegetarian dish, especially when it wins over meat lovers,” says Heiko Nieder, the head chef at The Restaurant in Zurich’s Dolder Grand Hotel, and the founder of its annual Epicure Food Festival for fellow Michelin-starred chefs (over the course of his career, he’s been awarded four stars). A fan of getting creative with veggies, he also designed an entire vegetarian tasting menu at The Restaurant, something that is extremely rare for ultra-fine dining.
One of Chef Nieder’s favorite healthy, vegetarian options on the menu is a “high-end-version of your grandmother’s vegetable soup.” To kick up the flavor without adding any fat, he uses herbs — parsley, bay leaves and thyme — and two types of mushrooms, his favorite veggie to cook with. “They make vegetable stock taste special and give it an unbelievable depth,” he says. Here, he topped the ultra-flavorful broth with tomato, basil, celery and parsley. “It’s not necessary, but it makes for a beautiful presentation and adds to your vegetable intake,” says Chef Nieder.
Make it all fall and winter, and prepare to win over vegetarians and meat eaters alike. Read more
by Alexandra Caspero in Healthy Recipes, Uncategorized, Vegan, August 31, 2016
Fall is in the air! And what better way to celebrate than with a slice of healthy and delicious Apple-Cinnamon-Walnut Skillet Cake?
Start by choosing your favorite variety of in-season fresh apples. I’m partial to “sweet-with-a-hint-of-tang” Honeycrisp apples, but it’s always fun to see what new varieties are popping up in grocery stores, farmers markets and CSA boxes this time of year.
In addition to naturally sweet apples, other nourishing ingredients in this Apple-Cinnamon-Walnut Skillet Cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat and brown rice. Cinnamon takes the flavor up a notch, and with no eggs or dairy, this cake is perfect for anyone following a vegan diet.
Even better? It’s totally acceptable to pair a slice of this Apple-Cinnamon-Walnut Skillet Cake with some protein-rich Greek yogurt and happily declare “Breakfast is served!” Read more
by EA Stewart in Healthy Recipes, Vegan, July 17, 2016
Ever since the United Nations declared 2016 the Year of the Pulse, I’ve been trying to include at least one serving a day in my diet. Pulses, otherwise known as beans, dry peas and lentils, are fiber and protein powerhouses — not to mention that, at roughly a dollar a pound, they’re dirt-cheap. Thankfully, they also taste delicious.
Since “chickpea” sounds a lot like “chicken,” I thought chickpeas would be a natural swap in these Mediterranean-inspired shawarma pitas. Covered in spices and roasted to crispy perfection, they are then tucked into warmed pita bread and covered in a creamy hummus-dill sauce. Add in a few colorful vegetables and you’re left with a flavor-packed sandwich that’s perfect for lunch or dinner.
At first glance, this recipe may seem like it takes more ingredients than it’s worth, but they’re mainly spices that can be found in well-stocked pantries. To me, my spice pantry is king, giving me the ability to add maximum flavor without added fat. In healthy cooking, seasoning is everything, and for that, spices are worth their weight in gold. If you find that you don’t need a large jar, head to the bulk-bin section of your local grocery store for just the amount you need.
For a “cook once, eat twice” approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing. Read more
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, Vegan, July 13, 2016
This arugula and peach salad is like summer sunshine on a plate! Sweet, juicy peaches are the star of the show. Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.
If you’ve cooked the whole-grain sorghum ahead of time, this dish can be assembled in under 10 minutes, which means less time in the kitchen and more time relaxing on the beach — or wherever you like to chill in the summer. The recipe serves one, so treat yourself to a light and healthy summer lunch, or double, triple or quadruple the recipe and invite your best buds over to join you. Read more
by Alexandra Caspero in Healthy Recipes, Vegan, June 8, 2016
Who doesn’t love a good Chinese takeout meal? The savory, umami flavors and bit of heat have us crawling back each and every time. But what if I told you that you could easily re-create Chinese takeout at home for a fraction of the calories and fat?
That’s right: Today I have a recipe that will be ready in less time than it takes to wait around for takeout. Enter Kung Pao Eggplant. Substituting eggplant for chicken, you add another serving of vegetables to the plate, not to mention additional nutrients like fiber. This version is vegetarian (and vegan!) friendly and can be made gluten-free by using tamari in place of soy sauce and arrowroot flour instead of cornstarch.
This recipe is bursting with flavor — it’s rich and savory with a hint of spice from the ginger and a kick of heat from the dried chiles. It’s so tasty that you can toss out the takeout menu stuck to your fridge for good. Read more
by Toby Amidor in Gluten-Free, Healthy Holidays, Kid-Friendly, Vegan, December 20, 2011
For an energy-packed treat, try these Superfood Energy Balls made with protein-rich nuts and seeds, naturally sweetened dates, and a little almond butter to bind them together. With only eight ingredients and 10 minutes of prep, you can have a portable, healthy snack option in just minutes! Ever since I realized how easy it was to DIY snacks like these, I’ve been doing so with gusto. I love knowing exactly what’s going into my snacks, and saving money in the process is a bonus.
These energy balls are a spinoff of my superfood granola bars, brought to you in bite-size form. They’re the perfect summer snack to tuck into your bag whenever you need a little fuel, whether that’s on an outdoor hike or simply lounging by the pool. The secret to these moist, hearty balls is the use of dates instead of other sweeteners. For this recipe I prefer Medjool dates, which are usually found in the fruit, dried fruit or bulk section of your grocery store. If your dates aren’t soft, soak them in warm water for 10 minutes before using. The pit should be easy to pop out; dates that are too hard can make these balls difficult to form. As a special ingredient, I’ve included a bit of maca powder, which is known to help increase stamina and energy levels, and is similar in taste to chocolate. If you can’t find maca at your grocery store, feel free to substitute unsweetened cocoa powder. Read more
by Katie Cavuto-Boyle in Healthy Recipes, Vegan, April 21, 2011
With family and friends visiting during the holidays, you’re bound to have a few folks who need a special meal. There’s no need to stress, we’ve got you covered with brunch recipes for special diets.
Bake a batch of gluten-free muffins a day or two before your guests arrive so you’ll have something on hand for them to munch on.
Recipe: Gluten-Free Blueberry Muffins (above)
by Janel Ovrut Funk in Vegan, February 19, 2011
- Tofu Tacos - Image Courtesy Food Network Magazine
Whether you’re a new vegetarian or just want to eat a few more meatless meals each week, we’ve got the nutritional breakdown and the basics about 3 of the most popular meat alternatives: tofu, seitan and tempeh.
Comparing meat alternatives »
by Janel Ovrut Funk in Healthy Recipes, Vegan, November 29, 2010
- Vegan Snack Bars - Which is Best?
Have you seen the boom in bars at the grocery store the past few years? What was once a tiny section of the grocery store has blossomed into a near-full aisle of granola bars, snack bars, power bars, breakfast bars and energy bars, and some are more nutritious than others.
I love snack bars and always have one handy in my gym bag, purse, or work bag for a satisfying snack when I’m on the go. But not all snack bars are vegan, so I’ve rounded up a few of my favorites that are free of any eggs, dairy, and even honey. Because a snack is meant to tide you over between meals, I’ve focused only on my favorites that have fewer than 200 calories per bar.
See Janel’s snack bar picks »
- Janel's Vegan Pumpkin Alfredo
Canned pumpkin: It’s not just for pumpkin pie! It is rich in fiber, vitamin A, and blends great into muffin mixes, soup and numerous other pumpkin possibilities. Use up leftover Thanksgiving pumpkin puree for a big batch of light, comforting vegan pumpkin alfredo. The sauce is so rich and creamy, you’ll wonder how there isn’t a dollop of dairy in sight.
Get the recipe »