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.
These are really spicy so use less pepper if you don't care for a lot of heat.
Serve with rice or even as a sandwich filling. The recipe was found in The Giant Book of Tofu Cooking. When you prepare this be sure to press out the excess water.
I love the addition of fruit to salads. To make this recipe vegan, substitute a vegan mayonnaise for the regular mayo.
From Vegan Express.
Since you can often purchase prepared veggies the prep time does not include the time to shred and dice ingredients.
Dark rum is created by a longer aging process and different casks from that of light-coloured, drier white rums. Look for words like "aged" or "anejo"" on the bottle.
The spirit inside will have rich and layered flavours of vanilla and caramel, perhaps fresh fruit or spice, usually with an undertone of the sugar cane that creates it.
This recipe was found on the Toronto Star website.
A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.
We love Costco's quinoa salad so I was thrilled when I stumbled across the recipe in finecooking.com
It's best to make this salad the day before you plan to serve it to give the grains time to absorb the vinaigrette and to let the flavors blend. Take it out of the fridge 30 to 45 minutes before serving for the best flavor.
I've been looking for quinoa recipes and found this one in Vegan Express by Nava Atlas. She recommends using a fragrant oil such as walnut oil or untoasted sesame oil but olive oil may be substituted if those oils aren't available.
I found this recipe on the Reader's Digest web site and I'm posting it for ZWT 7.
This immune-boosting antioxidant cocktail supplies all your vitamin A for the day and more than half your requirement for vitamin C.
If you don’t have a blender or food processor, you can still whip up this beverage with a wire whisk in a deep bowl.
Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.
Enjoy this flavorful salad with falafel, barbecued meat, fried fish or spoon it into a pita pocket.
The recipe can be found in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian cooking. I found the recipe in the Toronto Star.
Source: Vegetarian Times Issue: November 1, 2008
You can prepare these Shallot crisps advance. Store them in a tightly sealed jar, they will keep at room temperature for 2 weeks.
Cooking time includes 10 minute standing time for shallots.
The Seasoned Sailor and his Sassy's made port on Santorini. What a beautiful sight! We headed out to the countryside to find loads of fresh herbs. For that reason, we have created a sensational seafood rub using fresh herbs found seaside just at Sunset on Santorini. Try it on grilled veggies too!
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