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    You are in: Home / Cookbooks / Becky's Vegan Recipes
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    172 recipes in

    Becky's Vegan Recipes

    All vegan, NO animals, posted by ME!
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    From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are trying to mimic something that they just CAN'T, this version of grated parmesan comes pretty darn close to that nutty, salty topping that grated parmesan or other hard cheeses gives to a dish of pasta! This recipe is great too, because you can make it in seconds right in you kitchen instead of shelling out 3 times as much for the pre-made vegan grated cheese they sell in the store. The original recipe calls for 1/8 tsp salt, I use closer to 1/4. Use your taste.

    Recipe #283639

    I am taking a "Healthy" Cooking class, sponsored by the university where I work. One assignment was to make-over a recipe to be more health conscious. Because I am a vegan, and unfortunately can't eat many of the dishes prepared in the class each week, I decided to make over the recipe VEGAN. The original recipe was a lasagna with a meat and cheese layer. I have substituted the full fat ricotta cheese layer with my Tofu Basil Ricotta and the "meat" layer with a vegan version of my grandmother's homemade ravioli filling (traditionally a mixture of ground beef, pork sautéed with onions, garlic, spinach and spices) This was also the first time I used the "no-bake" lasagna noodles! : >

    Recipe #279709

    These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results.

    Recipe #279357

    From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.

    Recipe #279343

    Delicious recipe I adapted from: The Fat Free Vegan website. Please do not fear the number of garlic cloves in the recipe. They are kept whole and simmered for an hour in the broth, which mellows their flavor out perfectly. Almost like roasted garlic! This stew is nice served with crusty whole wheat bread, or over warm brown rice.

    Recipe #269889

    Quick and very simple, basic potato salad. Great for picnics or outdoor gatherings because there is no mayo to spoil in the heat or sun. This recipe comes from an "e-zine" for recipes that I receive each week by email.

    Recipe #66325

    You can double the dressing recipe. This will keep in the refrigerator for up to six weeks in an air tight container.

    Recipe #63106

    This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper. This dish is both egg free and dairy free, and it's from Vegetarian Times.

    Recipe #62240

    This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

    Recipe #61850

    I saw this recipe on Martha Stewart's cooking show. This recipe was actually created by Martha's daughter, who's a vegetarian like me. While I'm not a big fan of Martha or her show, my mouth actually WATERED as I watched her make this. We have a wonderful farmer's market that comes to our neighborhood in the summer, and this recipe takes full advantage of all the wonderful, fresh produce that's available there. The key to this salad is to cut all of your vegetables into the same size pieces, so that you get a good mix of flavors in each bite.

    Recipe #60585

    This is a wonderful fruity, yet spicy salsa that's a great accompaniment for grilled seafood, (I especially enjoy it with grilled tuna, swordfish or shrimp). It's great with pita chips too. Please feel free to adjust the heat by using more or less jalapeno, depending on your personal taste. Cook time is chilling time.

    Recipe #66775

    This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!

    Recipe #67490

    This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.

    Recipe #76855

    This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes

    Recipe #70985

    This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.

    Recipe #71104

    Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!

    Recipe #73107

    Simple and delicious. A true Italian staple for any dinner. This is just about the only way my mother and grandmother cooked their vegetables!

    Recipe #73108

    This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

    Recipe #73679

    This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps.

    Recipe #74950

    This is another simple yet tasty side dish. Please feel free to use any dried herb that you like in place of the basil. Sometimes I even add a few shakes of crushed red pepper flakes to give a little "heat" to the beans. If you'd like to cut back a little on the olive oil, a few tablespoons of water in the bottom of the pan will keep the beans from drying out too much.

    Recipe #77004

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