A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
So light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert.
A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.
This Sunflower Sprout Salad made with tomatoes, fresh garden greens and freshly squeezed lemon juice is a quick and easy side dish for any healthy dinner.
With a subtle hint of cocoa, Red Velvet cake has a flavor that is unique and delicious, with its deep crimson color and thick coating of cream cheese frosting.
