Last week, we explored Vegan Breakfast Ideas; now let’s move onto lunch! Check out these 10 tasty and nourishing ideas for the midday meal and then share your own vegan-friendly tips in the comments!
Author: Emily Ho
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15 Snacks To Fuel Your Work Day
It may be 3 Square Meals month here at The Kitchn, but I have a confession to make: I actually eat five or six meals a day! A few years ago, I did away with lunch and replaced it with a series of smaller meals or snacks between breakfast and dinner. I certainly can’t speak for everyone, but for me it was a life-changing move that keeps my blood sugar balanced and my energy level up. Whether you follow a similar eating pattern or just need something to power you through an afternoon slump, here are 15 of my favorite small meals and snacks. What are yours?
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10 Plastic-Free Lunch Boxes
Packing lunch in a reusable container is good for the environment and the wallet, but what type of material should you use? With growing concern over the effects of plastic used for food storage (not to mention plastic’s overall eco-unfriendliness), we’re turning our attention toward materials like stainless steel, wood, and cloth. Here are 10 beautiful, functional, and plastic-free ways to carry your lunch.
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What’s the Difference? White, Brown, and Blue Eggs
When faced with a choice between white or brown eggs, I will almost always choose brown. I couldn’t really tell you why, except that my mother bought brown eggs and, to my eye, they are prettier (though not as pretty as blue ones!). But is there really any difference apart from color?
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From Wafers to Cones: A Short History of the Waffle
Long before waffle cones and Eggo came on the scene, the waffle was part of the Western culinary tradition. The exact origins of this honeycombed cake are unknown, but the story of its evolution from a thin, crisp wafer to a thick, leavened cake, is a fascinating one. Join us as we take a trip through waffle history… -
10 Vegan Breakfast Ideas
Whether you’re a committed vegan or just trying to eat lighter and healthier with less meat, eggs, and dairy, you don’t have to worry about going hungry – or lacking flavor. In this roundup of vegan breakfast ideas and recipes, we’ve got everything from sweet breakfast bars to savory tempeh bacon, plus a book recommendation.
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iPad: First Impressions and the Epicurious App
After months of imagining all the kitchen possibilities for the iPad, one of the first things we did when our household received its new tablet was head straight for the Epicurious app. Cue the heavenly choirs! To be sure, the iPad is not a necessity, but we must admit we’re pretty smitten.
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Books on Breakfast
Looking to expand your breakfast repertoire? These are some of our favorite breakfast cookbooks, with a little something for everyone, whether you wish to master the basics, indulge in comfort food favorites, or be inspired by fresh new ideas.
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Slovenian Easter Buns: Velikonocni Kruhki Recipe Review
We had a tough time deciding which one of these international Easter breads to bake, but finally settled on a recipe from Slovenia. As soon as we mixed the dough and inhaled the intoxicating aroma of cardamom, citrus, almonds, and raisins, we knew we had made a delicious choice!
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Rich, Eggy, Sweet: Easter Breads Around the World Recipe Roundup
Rich with tradition, symbolism, and treasured ingredients, Easter breads figure prominently in many cultures’ celebrations. From Russia to Spain, these yeast-risen breads are often laden with ingredients like eggs, butter, sugar, fruits, nuts, and spices – rewards following the period of Lent leading up to Easter Sunday. We had only intended to round up a few recipes but were so struck by the beauty and deep tradition of these breads that we had to share this gorgeous gallery of 15…
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Trader Joe’s Adopts Sustainable Seafood Policy
No more Traitor Joe’s! Less than a year after Greenpeace launched a campaign attacking Trader Joe’s for selling “red list” seafood, the grocery chain has announced that it will shift all of its seafood purchases to sustainable sources by the end of 2012. In the meantime, Trader Joe’s has already stopped selling Chilean Sea Bass and Orange Roughy, and Red Snapper comes off the shelves this month.
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My Favorite Ingredients by Skye Gyngell Book Review 2010
Beauty, passion, and a deep knowledge of seasonal produce infuse Skye Gyngell’s My Favorite Ingredients, a book filled with 16 of the author’s most beloved foods. From asparagus to chocolate, it’s hard not to turn the pages and feel inspired.
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Kitchen Gallery: Bright White + Warm Wood
We are preparing to move to a new apartment, and although we have been known for having a colorful kitchen, our plans for the new space are quite different. Perhaps it’s symbolic of the fresh start, or maybe we’re inspired by the sunny windows in our new kitchen, but we keep imagining bright white walls with warm wood countertops, shelves, or other details. Here are some of the lovely examples we’ve bookmarked for inspiration. What do you think? Do you have – or dream about – a kitchen with these elements?
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Kitchen Tour: Yummyclare’s Kooky Kitchen
Flying cupcakes, rogue banana pops, a sleeping nook behind the refrigerator … where on earth is this kitchen?! It depends on who you ask. Yummyclare, the kooky character who lives in this kitchen, and the kids (and adults) who are obsessed with her cooking show would tell you it’s located between the walls of the little girl Una’s house. A less imaginative, yet equally splendid, answer would be that it’s inside Clare Crespo’s Los Angeles garage. Either way, this is one enchanting place. 
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Recipe: Fennel, Beet, and Orange Salad
Bright, juicy, and crisp, this salad was born from the transition of seasons at our local farmers’ market. Combining winter citrus and beets with a bulb of early spring fennel, it’s sweet and richy scented and doesn’t require turning on an oven, which might be a plus if you’re lucky enough to live in a place where it’s already warm.
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Get Cooking with Mollie Katzen: New Videos Online!
On the heels of our last post about Mollie Katzen comes news that the companion site to her latest book, Get Cooking, is full of new videos!
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Ingredient Spotlight: Mustard Greens
Mustard greens, according to a survey we conducted last year, are among the most feared vegetables. This is a shame because, although some may never warm up to their pungent bite, mustard greens’ peppery flavor can add a wonderful dimension to many dishes. They’re also highly nutritious and easy to grow in a garden. Read on for some mustard greens recipes and tips for taming bitterness.
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Farmers’ Market Report: Tangelos Los Angeles, California
We are endlessly delighted by the seasonally-evolving mix of citrus at our farmers’ markets. Last week, we became acquainted with the citrumelo, an orange-grapefruit hybrid. Another hybrid popping up at our late winter-early spring markets is the juicy tangelo, a cross between a mandarin and grapefruit.
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Recipe: Asparagus with Poached Egg, Tarragon and Chives
Earlier today, we asked what spring foods you’re looking forward to. We welcomed asparagus and chives into our kitchen this week and thought we’d dress up the classic asparagus-and-poached-egg combo with a bright herb and lemon dressing. Serve this for brunch or dinner and celebrate the new season’s fresh flavor and color!
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Try This: Feta Fries
You’ll have to excuse the silly snapshot. Our feta fry dinner (yes, dinner) was thrown together and quickly devoured at approximately 10 p.m. following a very long day. We usually appreciate somewhat more balanced Quick and Easy Weeknight Meals, but as a once-in-awhile treat, a plateful of fries, sweet potatoes, and feta cheese really hit the spot.