The Vegetarian Resource Group Blog


Posted on April 22, 2015 by The VRG Blog Editor

What better way to honor Earth than by eating vegan cuisine. Here are some recipes to enjoy!

Mexican Tossed Salad (from Conveniently Vegan)
Serves 6

1 pound green leaf or Romaine lettuce, rinsed and torn into bite-size pieces
14-ounce can pinto beans, rinsed and drained
Small ripe avocado, chopped
1 cup salsa

Toss all the ingredients together in a large salad bowl. Chill for at least 30 minutes and serve cold.

Asian Noodle Bowl (from Vegan Menu for People with Diabetes)
Serves 2

1-1/4 cups cooked noodles, chilled (start with ½ cup uncooked noodles)
1/4 cup shredded green cabbage
1/8 cup sliced radishes
3/4 cup diced tofu or seitan (wheat gluten)
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 Tablespoon oil
1 teaspoon soy sauce
2 Tablespoons cashews or peanuts

In a large serving bowl, toss noodles, cabbage, radishes, tofu or seitan, garlic, and ginger until combined. Add oil and soy sauce and mix to combine. Garnish with nuts before serving.

Spanish-Style Rice (from Vegan Microwave Cookbook)
Serves 4

1 clove garlic, minced
3/4 cup chopped onion
1/4 cup chopped green pepper
1 Tablespoon oil
1 cup long-grain rice
1 cup vegetable broth
1 cup tomato sauce
1 teaspoon black pepper
1/2 teaspoon dried oregano

Place garlic, onion, green pepper, and oil in a 2-quart bowl or casserole. Microwave on HIGH for 4 minutes. Add remaining ingredients and cover. Microwave on HIGH for 5 minutes. Stir and reduce heat to MEDIUM. Microwave for 10 minutes or until all liquid is absorbed and rice is cooked. Serve with a fresh salad and toasty baguette.

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