Kabocha-ushi Sushi

Maggie at Say Yes to Salad (loooove it!) sent in this beautiful entry:

"I call this 'Kabocha-ushi Sushi' and it's basically a vegan take on sushi. It's almost raw (the kabocha is shredded and then sauteed - the only cooked part; oh, and vegan bacon bits). Ingredients are romaine lettuce, jicama 'rice', daikon sprouts, kabocha (love!), bacon bits, and then you dip it in soy sauce + wasabi."

Follow the link for the recipe!

Green and Black Pizza

Green and Black Pizza with herb olive oil, asparagus, spinach, and black olives.

(submitted by Janessa at Epicurious Vegan)

Raw Mississippi Mud Pie

Raw chocolate-coconut pie, because even healthy eaters need dessert now and then: coconut, date, and cacao filling in a date-nut crust. For full recipe visit Veganlicious.

Roasted Beet and Purple Asparagus Salad

Andra Ruscoe writes, "This is a picture of a salad of roasted golden beets, purple asparagus, goat cheese and spiced pecans on a bed of pea shoots. The recipe is posted on my blog here: Love to Eat Hate to Exercise.

Sushi Hand Rolls

Jamie at The Life of a Vegan writes, "Here are some sushi hand rolls. They are filled with pan-fried tofu, carrots, chives, avocado, cucumber, broccoli, and red bell pepper." (follow the link for more pictures and instructions!)

Healthy Stir Fry

Healthy veggie stir-fry: kale, yellow squash, carrots, red bell pepper, and peas.

(submitted by Kiersten at Full of Beans)

Stuffed Giant Zucchini

It's that time of year again -- time for zucchini plants to begin producing in alarming abundance! Jamie from Life of a Vegan sent in one idea of what to do with your bumper crop: stuffed giant zucchinis. These zucchini from Jamie's garden are stuffed with brown rice, mushrooms, onions, carrots, red bell pepper, garlic, and seasonings. (follow the link for more pictures and instructions!)

What are you doing with your zucchini?

Kohlrabi

Emily wrote this fabulous blog entry expressing her love of a recent discovery at the produce stand, kohlrabi. First she made this salad of yellow string beans, cukes, and thinly sliced kohlrabi.


Next, did you know you can eat kohlrabi greens, too? Cook them just as you would collard greens -- they taste the same. Emily sauteed the greens with broccoli, jalapenos, garbanzo beans and tomatoes, and serve it over brown rice. Delicious!

101 Summer Salads

Check out this great article in the New York Times: 101 Simple Salads for the Season. (site requires free registration)

Gluten-Free Vegan Pizza

Megan Hubbard sent us these pictures of a gluten-free vegan pizza.

"I used a premade gluten-free pizza crust, although you could use regular prepackaged or homemade crust, and topped it with tomato-basil hummus, some salsa, broccoli, red pepper and red onion."