Vegan Planet

Crispy Kale Strips

November 15, 2013

When I worked in restaurants back in the 1980s, I used to deep-fry kale to use as a garnish for some of the menu items.  Little did I know that many years later, healthier versions of crispy kale would taken the culinary world by storm.  The original Vegan Planet pre-dates the meteoric rise of the […]

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Chickpeas Vindaloo

November 14, 2013

30 Days of Vegan Cooking continues with Chickpeas Vindaloo – Recipe #14 from the Revised Edition of Vegan Planet. This spicy Indian favorite is easy to make at home and is best served over freshly cooked basmati rice. Chickpeas Vindaloo from Vegan Planet by Robin Robertson Serves 4 to 6   Ingredients 1 tablespoon olive […]

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Peach Crisp with Almond Butter Cream

November 13, 2013

Peach Crisp with Almond Butter Cream is today’s recipe in the 30 Days of Vegan Cooking feature to celebrate World Vegan Month. Peach season may have come and gone, but this recipe can be enjoyed year ’round using frozen peach slices or by substituting fresh seasonal fruit such as apples or pears.  If you use […]

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Polenta-Stuffed Red Bell Peppers

November 12, 2013

Polenta-Stuffed Red Bell Peppers is today’s recipe in 30 Days of Vegan Cooking to celebrate World Vegan Month.  These bright red peppers stuffed with yellow polenta studded with sun-dried tomatoes are as pretty as a picture—and they taste great, too. For easy cleanup, prepare them ahead of time so you can wash up all the […]

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Za’tar-Spiced Bean Patties

November 11, 2013

If you’re looking for something different and delicious to make for dinner, try these Za’tar-Spiced Bean Patties with a creamy curry sauce.  If you’re not familiar with za’tar, it’s an herb blend usually made up of sumac, thyme, oregano, and hyssop.  Look for it online or in gourmet shops or specialty markets. The name also […]

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Penne Puttanesca

November 10, 2013

Puttanesca sauce is hands-down my favorite way to sauce pasta, so I’m especially happy to present today’s edition of 30 Days of Vegan Cooking: Penne Puttanesca from the Revised Edition of Vegan Planet — recipe #10. If you can find flavorful gaeta olives (available in Italian markets and well-stocked supermarkets), they are especially good in […]

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