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‘Main Street’ Cooking—Vegan-Style

Victoria Moran’s Main Street Vegan was published in April 2012. In May of that year, I was out for a run, listening to the Our Hen House podcast. Victoria was a guest, and at the end of the interview, she mentioned that she was launching Main Street Vegan Academy (MSVA), a training ground for vegan lifestyle coaches and educators (VLCE). I ran into my house, applied, and, in June, was in MSVA’s very first graduating class. Five years later, my own vegan business—I’m a cookbook author and culinary instructor—is thriving, and I now serve on the faculty of MSVA.

Since 2012, over 300 coaches have graduated and are back in their communities helping others go vegan. From the day Victoria and I met, we dreamt of writing a cookbook together rooted in what MSVA stands for. And this past winter, our dream came true when BenBella Books released The Main Street Vegan Academy Cookbook.

Our vision for the book was simple but big: We wanted it to be the book to explain the why, what, and how of vegan living. We wanted to offer recipes that represent “Main streets” across the U.S. and around the world. We wanted the book to serve as a coach in the kitchen, right next to the reader, offering tips, ideas, strategies, and good food. That vision was realized.

Our recipes range from überhealthy to comforting and decadent—truly something for everyone in your home—and they’re always vegan, like the scrumptious Cranberry Kale Pilaf below, contributed by MSVA-certified VLCE Lindsay Greenfield (vegan101girl.com).

Written by JL Fields, co-author of The Main Street Vegan Academy Cookbook. Find out more about her at jlgoesvegan.com.

Cranberry Kale Pilaf

This dish makes a colorful addition to any holiday dinner table, whether as an entrée or a side. Kale and cranberries are a delightful culinary combo and equally well paired nutritionally. Kale is high in fiber, iron, calcium, magnesium, and vitamins A, C, and K, and it’s rich in antioxidants. Cranberries are also antioxidant powerhouses and replete with vitamins and minerals.

Ingredients:

1 cup brown rice
1 3/4 cups vegan broth
1 Tbsp. olive oil
1 small yellow onion, diced
12 ounces (about 5 cups) kale, destemmed and roughly chopped
3–4 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 cup dried cranberries
1/4 cup chopped cashews or other nuts, optional

Instructions:

  • In a medium saucepan or rice cooker, cook the rice in the broth according to the package instructions.
  • Warm the olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes, or until translucent. Add the kale and cook for 5 more minutes, or until wilted. Add the garlic and red pepper flakes and cook for 1 minute longer. Add the cooked rice and sauté for 3 more minutes, or until warmed through.
  • Remove from the heat and stir in the cranberries and nuts, if using.

Makes 2 servings

Adapted from a recipe contributed by Lindsay Greenfield, VLCE, North Carolina, in The Main Street Vegan Academy Cookbook.

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The Main Street Vegan Academy Cookbook Giveaway Guidelines

Want to win a copy of The Main Street Vegan Academy Cookbook? There’s currently one up for grabs on the PETA Prime Facebook page! To enter the contest, comment on the image featuring the cookbook, and the person with the best caption will receive a free copy.

This contest is in no way sponsored, endorsed, or administered by or associated with Facebook. Entries must be received by Tuesday, April 3, 2018 by 5 PM ET. One winner will be selected and notified via direct message on Facebook on Wednesday, April 4, 2018. This contest is open to U.S. residents only. No purchase is necessary. Void where prohibited by law. By entering, you’re acknowledging that you have read and agree to our terms and conditions and privacy policy and that you agree to release Facebook completely from any claims related to the contest.