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    You are in: Home / Cookbooks / Mindelicious' Vegan Yum Yums
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    82 recipes in

    Mindelicious' Vegan Yum Yums

    Cookbook for all my recipes that are VEGAN!!!! I <3 Vegans!! In some cases I have just listed sugar or brown sugar, if you are vegan make sure you are using organic or raw sugar otherwise it's not vegan. I'm pretty sure that is the only item in these recipes that would be iffy. ENJOY!!
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    The DH loves this dressing. There are some ingredients that might not be raw depending who you ask ;) Use this as a dressing, dip for veggies & crackers, or over zucchini noodles with chopped veggies. Hope you enjoy!!

    Recipe #433185

    I've been trying to come up with different ways to have citrus with leafy greens & this is an excellent option! When Vitamin C is consumed with iron it makes the iron much easier to absorb. Tons of people are iron deficient & not because they don't take in enough iron....rather that they are not absorbing it properly (You can pop iron pills all day long but if your body isn't doing anything with it your wasting your time & money!!). Citric (citrus fruit) & malic (apples & pears) acid increase the absorb of non-heme iron (dark leafy greens) which is the best form of iron. Soooo pour this lovely goodness all over a huge plate of dark leafy greens!! Kale, romaine, baby spinach....whatever your fancy!!! (LFRV in moderation + leave out oil & salt)

    Recipe #433178

    A great way to start a meal!! This light fruit salad is low in fat, easy to prepare, and sure to tantalize your taste buds. Enjoy this before a meal for great digestion courtesy of the bromelian in the pineapples. Make sure to use fresh ripe fruit! From the Better Homes & Gardens Cookbook. (Cook time is chill time)

    Recipe #427477

    Sweet & tangy sauce that is perfect with steamed veggies, baked sweet potatoes, noodles, or as a dipping sauce for spring rolls, potstickers, tempeh, or tofu. Recipe from Eat, Drink, & Be Vegan by Dreena Burton. This recipe is the prefered dipping sauce for Recipe #427828.

    Recipe #427818

    This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.

    Recipe #423548

    This is an incredible dip which tastes even better than it's non raw vegan counterpart. This makes quite a bit so scale back as you need. Soaking the nuts for a couple hours before hand wakes up the natural enzymes & also makes the blending creamier!!

    Recipe #427718

    (LFRV - in moderation & skip the salt)Very easy, tasty & good for you! No nuts or tofu. Enjoy this on raw crackers, dip for veggies, or use as a spread for lettuce wraps. Sometimes I will add some cayenne for a spicer version.

    Recipe #427474

    Salsa with a twist! Yes another artichoke salsa but this one is different & I think you'll find it quite delicious. Serve this with pita chips, crusty bread, crackers, tortilla chips, or tossed with some spinach!

    Recipe #427461

    This was an interesting idea and I'm definitely going to come up with other fillings for this omelette as well. The plantains are a bit sweet and the garlic cashew cheese compliments them very nicely. I think sauteed onions, garlic, bell peppers, avocado, roasted red peppers, tomatoes, and diced fried potatoes in any combination would work as well. You can substitute green bananas if you can't get plantains. Feel free to use vegan cheese instead of the nut cheese. You can also boil the plantains ahead of time and let cool in the refrigerator until you are ready to make the dish. This is not an "egg substitute" - this is a whole new spin off here and it actually really works - nice breakfast meal and very satisfying without all the artery clogging. Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi

    Recipe #427885

    The caramel-apple taste in this sweet breakfast treat cannot be beat. This is from

    Recipe #423859

    This recipe is adapted from Lundberg Rice and uses brown rice syrup instead of sugar or HFCS. This would be delicious served along side coconut ice cryym!!!!

    Recipe #426613

    Loved this stuff during my raw transitioning!! This is a cheap(er) yet healthy raw granola. You can have this with nutmylk, sprinkled on fresh fruit, top your fruit smoothies with it, or eat it straight!! Feel free to add in any dried fruit you would like (raisins, chopped dates, apricots). Sometimes I chopped the almonds & walnuts to give it a finer texture. (The time does not include soaking over night).

    Recipe #427472

    Recipe by Bredan Brazier. Make these instead of buying the over priced ones at the health food store! These bars have a more traditional flavor than the others, yet the same health benefits as a nutrient-dense raw bar. Prep time does not include soak time for dates or soak time for quinoa. You can also sprout the quinoa for added health benefits. Rinse your quinoa, put in a dish and cover with lots of water. After 12 hours/over night rinse the quinoa, spread on a sheet/plate and cover with a dish towel. Rinse and respread every 6-8 hours. After 48 hours you will have a finished product.

    Recipe #423529

    This is adapted from a Lundberg Rice recipe. No sugar or HFCS here - this uses brown rice syrup instead. You can substitute any dried fruit in for the apricots such as cranberries, raisins, or dates and any nuts for the walnuts such as peanuts, almonds, or pecans. Lots of room for variation!!

    Recipe #426612

    This is adapted from Lundberg Rice and uses brown rice syrup instead of regular processed sugar or HFCS. Feel free to mix up the nuts or dried fruit to what you have on hand or your favorites.

    Recipe #426615

    This is a great recipe from Lundberg Rice using brown rice syrup instead of sugar & HFCS. The almonds give a great touch!! You can use either crumbled rice crispy cakes or puffed rice cereal. If you go with the rice cakes mix it up with different flavors, apple cinnamon, brown rice - your choice!! Enjoy!

    Recipe #426607

    This recipe is adapted from Lundberg Rice and uses brown rice syrup instead of HFCS or regular processed white sugar. You will need a candy thermometer for this one. Feel free to add in a mixture of nuts where it calls for peanuts or even pretzel pieces for some of the popcorn. What a tasty treat!!

    Recipe #426614

    You can either grill, steam, or broil the veggies here. This recipe was written to serve in sandwich form however you could also skip the sandwich and serve over pasta or rice, with a baked potato or eat as is!! Feel free to use the pesto by itself as well!

    Recipe #433182

    (LFRV) These are absolutely delicious when you want something light & refreshing. You could also add in some diced avocados but these are great without!!

    Recipe #433184

    From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!

    Recipe #445727

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