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22 Insane Recipes to Get You Through Your/Beyonce’s 22 Day Vegan Challenge

Sure we had our doubts when Beyoncé and Jay-Z announced that they were going vegan for 22 days at the end of 2013, but the proof is in the chia pudding: they did it and look DAMN GOOD. All of a sudden, our usual bacon-loving Twitter and Facebook feeds are filled with friends taking on the challenge …

Vegan Cashew Caesar Salad Recipe on Food52

• 1/2 cup cashew cream<br>• 1 lemon, zested<br>• 2 lemons, juiced<br>• 2 cloves garlic<br>• 1 teaspoon mustard<br>• 2 tablespoons olive oil<br>• 3 tablespoons nutritional yeast, divided<br>• 1/8 teaspoon soy sauce<br>• 1/4 teaspoon salt<br>• 1/4 teaspoon pepper<br>• 5 cups kale, stems removed and torn into bite-sized peices<br>• 1/2 cup salted and toasted sunflower …

Feed a Crowd With One of These Comforting Vegetarian Casseroles

Tender and creamy with a crisp, golden-brown crust, casseroles and baked pasta dishes might just be the most comforting category of food to exist. Typically scaled to feed a crowd, they're also immensely practical for family get-togethers or meal planning (in many cases, leftovers can be frozen and …

Cooking

Baked Mango Sriracha Cauliflower Wings and 16 Vegan Superbowl Recipes!

5 from 1 vote<p>Baked Mango Sriracha Cauliflower Bites<p>Prep Time<p>10 mins<p>Cook Time<p>40 mins<p>Total Time<p>50 mins<p>These Baked Mango Sriracha Cauliflower Wings are …

15 satisfying vegan lunch recipes to energize your day: http://thekitc.hn/1oFbq5E What are your favorite vegan recipes for lunch?

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts Recipe on Food52

<b>Author Notes:</b> I think of this as a perfect winter salad. Creamy kabocha squash adds heft and comfort to the dish, while a tart vinaigrette and pomegranate seeds liven it. You can serve it as a denser appetizer, or as a light meal. —Gena Hamshaw<p><b>Serves: 4-6</b><p>1 Large bunch curly kale, stems removed and …

Yam and Peanut Stew with Kale Recipe on Food52

<b>Author Notes:</b> Rich, nutrient dense, sweet, savory, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick! —Gena Hamshaw<p><b>Serves: 4</b><p>1 tablespoon Olive oil<br>• 1 Yellow onion, diced<br>• 2 Cloves garlic, crushed<br>• 1 1/2 tablespoons …

Collard Wraps with Herbed Cashew Spread and Roast Peppers Recipe on Food52

<b>Author Notes:</b> A perfect way to start your journey into using greens as wrappers, this savory wrap is bursting with the flavor of basil, sun dried tomato, and sweet roasted peppers. Crunchy, satisfying, and quick to make (and pack) for a green lunch. Literally. —Gena Hamshaw<p><b>Serves: 4</b><p>1 1/2 cups Raw …

Recipes

Farro with Leeks and Balsamic Roasted Brussels Sprouts Recipe on Food52

• 1 pound brussels sprouts, bottom stems trimmed off and quartered<br>• 2 tablespoons olive oil, divided<br>• 2 tablespoons balsamic vinegar, divided<br>• 1 1/4 cups dried farro<br>• 2 1/2 cups vegetable broth<br>• 1 large leek, dark green part removed, halved and sliced thinly crosswise<br>• 1 teaspoon rosemary, chopped<br>• 2 teaspoons …

Tempeh and Sweet Potato Hash Recipe on Food52

<b>Author Notes:</b> This recipe is great year-round, but it's especially nice in the days that follow Thanksgiving. Feel free to use leftover sweet potatoes (even if they're mashed; 2 to 3 cups will work perfectly in the recipe). If you like, you can replace the kale with your favorite leftover …

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh Recipe on Food52

<b>Author Notes:</b> This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Serve either as an appetizer or as a meal. —Gena Hamshaw<p><b>Serves: 4</b><p><b>Basic Marinated Tempeh</b><p>2 tablespoons apple cider or rice vinegar …

Kale Salad with Butternut Squash and Almonds

4 Servings<p>Active Time: 40 min<p>Print<p>Ingredients<p>8 tablespoons extra-virgin olive oil<p>3 tablespoons balsamic vinegar<p>1/2 medium shallot, minced<p>1 teaspoon Dijon mustard<p>Kosher salt and freshly ground black pepper<p>1 1/2 cups 1/2-inch cubed butternut squash<p>1 bunch kale, stems removed, cut into 1/2-inch wide …

Food

Vegan Cream of Broccoli Soup

Makes 4 to 6 Servings<p>Print<p>Ingredients<p>2 bunches broccoli<p>1 tablespoon olive oil<p>1 onion, chopped<p>4 cups vegetable stock<p>1 russet potato, peeled, cut into 1” pieces<p>Kosher salt and freshly ground black pepper<p>Recipe Preparation<p>Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. …

Stir-Fried Eggplant and Green Beans with Tofu and Chili-Garlic Sauce

2 Servings<p>Print<p>Ingredients<p>3 1/2 tablespoons olive oil, divided<p>6 ounces green beans, trimmed, cut into 2–3-inch pieces<p>1 long, narrow Chinese eggplant (about 9 ounces), cut in half lengthwise, halves cut into 1/2-inch slices on a wide diagonal<p>3 scallions, green and white parts separated, thinly sliced<p>…

White Bean and Pasta Soup

6 Servings<p>October 2009Print<p>Ingredients<p>3 tablespoons olive oil<p>2 cups chopped onions<p>2/3 cup chopped carrot<p>2/3 cup chopped celery<p>3 1/2 cups (or more) water<p>2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage)<p>1 large tomato, seeded, finely …

Summer Vegetable Stir-Fry

4 Servings<p>Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.<p>August 2012Print<p>Ingredients<p>3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided<p>½ cup thinly …

Recipes

Greek-Style Vegetable Casserole

6 Servings<p>Print<p>Ingredients<p>1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters<p>1 small red onion, cut into 1/2-inch wedges<p>4 tablespoons olive oil, divided<p>Kosher salt<p>1 pound Yukon Gold potatoes, cut into 1-inch wedges<p>1/2 pound green beans, trimmed<p>1 14-ounce can …

Cucumber and Carrot Vermicelli with Crispy Shallots

4 Servings<p>Print<p>Ingredients<p>8 oz. rice vermicelli noodles<p>3 tablespoons vegetable oil, divided<p>1 large shallot, thinly sliced into rings<p>Kosher salt<p>6 scallions, thinly sliced<p>1 1/2 tablespoons finely chopped garlic<p>1 1/2 tablespoons finely chopped ginger<p>1/4 cup reduced-sodium soy sauce<p>1/4 cup fresh lime …

Carrot-Coconut Soup

4 Servings<p>If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.<p>November 2013Print<p>Ingredients<p>¼ cup (½ stick) unsalted butter<p>1 pound carrots, peeled, chopped<p>1 medium onion, chopped<p>Kosher salt and freshly ground black pepper<p>2 cups low-sodium …

Spinach and Mushrooms with Truffle Oil

6 Servings<p>January 2009Print<p>Ingredients<p>2 tablespoons (1/4 stick) butter<p>10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced<p>1 large shallot, chopped<p>1 1/2 9-ounce bags fresh spinach leaves<p>1 to 2 teaspoons truffle oil*<p>Recipe Preparation<p>Melt butter in large nonstick skillet over …

Sautéed Kale with Garlic, Shallots, and Capers

12 Servings<p>This sautéed kale recipe is flavored with the holy trinity: garlic, shallots, and capers.<p>Print<p>Ingredients<p>3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded<p>1/4 cup olive oil<p>1/2 cup finely chopped shallots (about 2 large)<p>4 garlic cloves, minced<p>…

Recipes

Brussels Sprout Fried Rice With Crispy Cauliflower Recipe

This flavorful, veggie-packed dish is a great use for leftover rice.<p><b>Note:</b> For best results, use day-old cooked rice. Alternatively, cook rice in the morning, spread in a thin layer on a couple large plates, and place in the refrigerator uncovered for four hours. Proceed as directed. For the …

Spicy Peanut Noodle Salad With Cucumbers, Red Peppers, and Basil (Vegan) Recipe

I still have a soft spot for cold peanut noodles. These days, I make them with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast. A handful of fresh herbs rounds out the flavors.<p><b>Note:</b> Fresh Chinese wheat noodles …

Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe

White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.<p>Read more: The Vegan Experience: Hearty White Bean and Spinach Soup with Rosemary and Garlic<p>Ingredients1/4 cup extra-virgin olive oil, divided1 medium onion, …

Roasted Squash and Raw Carrot Soup Recipe

A bright and filling vegan soup.<p><b>Note:</b> You can use bottled store-bought carrot juice, but I prefer freshly juiced carrots. 4 pounds of carrots will get you about 1 1/2 quarts of juice.<p><b>Read more: Vegan: Roasted Squash and Raw Carrot Soup</b><p>Ingredients1 small butternut squash (about 2 1/2 pounds), split …

Hearty Winter Vegetable Soup Recipe

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying.<p><b>Read more: How To Make Great Vegan Soups</b><p>Ingredients1 recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the stock2 leeks, white parts only, split in half lengthwise, cut into …

Lisa Oz's Lentils with Chia Seeds Recipe