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    You are in: Home / Cookbooks / Dreamy Vegan Recipes
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    120 recipes in

    Dreamy Vegan Recipes

    This is my collection of vegan recipes. To the best of my knowledge they all qualify as vegan either as is or by using/omitting optional ingredients. If you find any recipes here that don't qualify, please let me know.
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    Recipe by Chrissa Paradissis' The Best Book of Greek Cookery. It was found in The Good Cook Salads

    Recipe #422766

    A Chatelaine Food Express Quickies recipe. This could be a side dish salad or a light vegetarian entree. Posted for ZWT6

    Recipe #423243

    This recipe was found in The Colour Book of Cooking for Two by Sue Russell. I've made some small changes to the original recipe to suit my family's tastes. This loaf is ideal for a picnic and improves if made the day before.

    Recipe #423248

    From Simply in Season. This salad is wonderful when you can get fresh ripe juicy tomatoes from your garden.

    Recipe #423936

    Yalantzi is driven from Turkish "yalanci" which means fake. Yalantzi dolma(de)s are meant to be made without meat and served at room temp. This is popular in the coastal regions of pan Ottoman cultures where cold olive oil dishes are consumed daily. This version was found in recipesfromscratch.com

    Recipe #423952

    From Vegetarian Quick and Easy. This combination of nuts, dried fruits and fresh fruits is hard to resist. If the margarine option is used this recipe is vegan.

    Recipe #424039

    AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)

    Recipe #424159

    Shadya Saleh of Lotus Catering & Fine Foods (1960 Lawrence Ave. E., 416-757-8315) shares this recipe for Egypt�s national dish. You can fry your own onions or buy them fried. Many Asian grocery stores sell them. Recipe found in Toronto Star website. Note: When I made this I used long grain basmati rice rather than calrose. I've never had koshari before but this substitution seemed to work out just fine. I've changed the number of servings to 10 to 12 as I agree with the reviewer that this makes a lot more than 6 servings.

    Recipe #424162

    A Finnish cocktail from LCBO's website. If you can't find creme de cassis you could use this recipe found on Recipezaar: recipe#183432

    Recipe #424478

    Tiganites pronounced tee-ghah-NEE-tess. This recipe intrigued me and I hope to try it when I'm no longer on a diet :). These light, crispy medallion-sized treats are a delight served with honey, Greek grape syrup called petimezi (Zaar doesn't recognize this as an ingredient), syrup or preserves. They can be eaten as a sweet snack, with breakfast, or as a brunch dish. They are favorites during The Great Lent as they contain no eggs or dairy products. The recipe can be vegan depending on your choice of topping. Recipe from about.com

    Recipe #426752

    This recipe found in the Toronto Star. It comes from Green Clean by Linda and Mason Hunter and Mikki Halpin. Quote: "For the first time in the history of the world, every human being is now subjected to contact with dangerous chemicals, from the moment of conception until death." Rachel Carson, Silent Spring, 1962 Note: After the reviewers' comments, I've changed the number of drop of essential oils)

    Recipe #233245

    This cleanser is so simple. You probably already have the main ingredient in you cupboard. It leaves your sink and your pots sparkling clean without the use of harsh chemicals or perfumes.

    Recipe #311883

    A quick and tasty soup that made with simple ingredients. It was found in Chatelaine Food Express Quickies. Delicious with a dollop of yogurt or sour cream and warm whole wheat pita bread.

    Recipe #334339

    This recipe was found in Canadian Living's Gifts from Your Kitchen. There a a number of seasoning possibilities. Choose your favourite.

    Recipe #336230

    A tasty bean salad from Chatelaine Food Express Quickies

    Recipe #337247

    A recipe from Chatelaine Food Express Quickies 2.

    Recipe #344776

    Here's a quick and tasty low fat snack from VT. It makes a great dipper for hummus, baba ghanouj or your favourite dip. This recipe can be easily doubled. You should be able to find wonton wrappers in most grocery stores.

    Recipe #356675

    Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .

    Recipe #356677

    This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated.

    Recipe #356683

    A quick and delicious recipe from Chatelaine Food Express Quickies 2.

    Recipe #368734

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