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AJO's vegan recipes

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From The Vegan Sourcebook by Joanne Stepaniak. This is a great alternative to hot cocoa when you want something sweet and warm. It's super easy to make.

Recipe #314699

From Dr. Fuhrman's new book, Eat for Health. This is a delicious and very healthy breakfast or lunch (or snack or whatever). You can't taste the spinach at all.

Recipe #305623

Recipe found on, by Chef Beverly Lynn Bennett.

Recipe #320078

From a posting on, posted by mipmup. This is a creamy sauce that can be used in several different ways. We like it on grilled veggie fajitas or as a dressing for taco salad. The chipotles are very spicy, so my suggestion is to use a small bit, taste, then add more to suit your own taste buds. The number listed below was perfect for ours- but we like things very spicy. Note: this recipe does not taste exactly like anything else (ie sour cream) so if you are looking for something that is exactly like a dairy product you will probably be disappointed. But, if you like creamy tofu then this recipe is for you. I use the lite form of this tofu to cut down on fat. The amount of tofu listed below is the average size of one package of aseptic tofu. Enjoy!

Recipe #196756

From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.

Recipe #320032

From You can make vegetarian jello (jelled yumminess without the hooves and bones) by using agar-agar! Try different types of juices or flavored liquids as well as different types of chopped fruits or other additions, as you like. Be creative. Chilling time not reflected in cooking time listed below. The texture is a little different than conventional Jello, but it does jell up quite nice and it tastes really good with unsweetened berry juices.

Recipe #176280

From The Vegan Sourcebook by Joanne Stepaniak. This is high in omega-3 fatty acids. Use as a replacement for dairy butter on toasted bread, bagels or crackers. I haven't tried this yet.

Recipe #319927

I think this is from Martha Stuart Living magazine. Add more water as needed- this is a thick vinaigrette.

Recipe #320029

From This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

Recipe #231965

From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

Recipe #227067

From Farmer John's Cookbook, The Real Dirt on Vegetables. This cookbook is a really great guide to eating seasonal vegetables. We have been getting a lot of strawberry daikon in our csa box and I needed a great way to use it up. This recipe is quite tasty. I add tofu to it and serve over brown rice. I leave out the oil and instead use a quick spray of oil on the wok. I add sake if the vegetables start to stick. Although I change the recipe to fit my diet, I'm posting as written.

Recipe #285556

From The Natural Gourmet by Annmarie Colbin. This is a tasty salad, very different for us. The spicy flavor of the watercress and radish sprouts go well with the salty flavor of the umeboshi paste. Says you can use 2 umeboshi plums, pitted instead of the paste. I did not have avocado oil and used extra virgin olive oil instead. Original recipe says it serves six, but it made 4 small side salads for us.

Recipe #183659

From the October 2006 Vegetarian Times. I made this without the oil and it worked just fine.

Recipe #222912

From Moosewood Restaurant Cooks at Home book.

Recipe #298550

I think this is from Martha Stewart Living.

Recipe #319922

From "Some Like it Hot" by Robin Robertson. Cook times are estimates and do not include the hour to "sit". I have removed the olive oil from this recipe to cut down on fat, but if you want add 2 Tbsp of oil to the mixture at the end before letting the dip sit.

Recipe #223741

This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.

Recipe #213815

From the October 2006 issue of Vegetarian Times.

Recipe #341627

From the October 2006 issue of Vegetarian Times. This recipe has substituted the yogurt with silken tofu, lemon juice and vinegar for a creamy-tangy taste without the dairy. This is delicious as a condiment with Indian food or as a dip with pita bread. It is not lacking in flavor and a bit on the spicy side. The mint is lovely and adds a nice cooling effect with the chili.

Recipe #222911

Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

Recipe #255318

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