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Nice and creamy. I tweaked Recipe #174601 to be vegan although if you aren't vegan then that one is great on its own masha Allah. This is also an Algerian beverage!!

Recipe #425598

I fell in love with avocado rolls from a near-by Japanese take away, but I wanted to be able to make them at home to be sure of the ingredients used so my whole family (with allergies) could enjoy them also. I was, at first, apprehensive as they looked a little complicated and many recipes I found were actually very complex. However, it only took me two rolls before I got the hang of them. They really aren't difficult at all !!! I'm not really sure if my method is 100% correct, but it works for me. This recipe makes a mix of avocado and vegetable rolls - how many of each is up to you. You'll need a bamboo mat to help with the rolling.

Recipe #152769

This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.

Recipe #294293

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Recipe #55768

From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.

Recipe #411003

This is a low fat snack and is wonderfully delicious. Serve it at parties or when watching your favorite movies. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. Cook time is estimated time to pop popcorn.

Recipe #320344

Delicious! The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. Feel free to use different beans if you want! This recipe came from Veganomicon.

Recipe #295639

This really turned out great. It does get quite thick in the fridge. To use on salad I simply added a couple of spoonfuls to chopped romaine lettuce, and then tossed to coat the leaves evenly, much like a thick Caesar salad dressing. Because it gets so nice and thick, I think this would be a great dip for raw veggies, chips or pitas. For a creamier dressing, soak cashews in water for about an hour.

Recipe #316451

2 Reviews |  By Prose

A guilt-free sweet treat! Perfect for lunch boxes, backpacks, briefcases, etc. Adapted from The Great American Detox Diet by Alex Jamieson. Cooking time is refrigerating time.

Recipe #361648

4 Reviews |  By yogi

Not exactly the same as regular Worcestershire, but a good substitute. This sauce has a very intense flavor that I actually like MORE than the regular stuff. Found on randomgirl.com.

Recipe #86510

This dish is so Yummy, especially if you love orzo like we do! COOKS NOTE: I like to use more garlic, and spinach, but I will leave that up to you. I also add roasted red peppers and even Pancetta!Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.

Recipe #165218

Submitted to Taste of Home by Jean Conway. I love this salad and make it often for lunch. Please note, the recipe is for one serving.

Recipe #127575

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?

Recipe #391709

13 Reviews |  By Moody

This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.

Recipe #27125

2 Reviews |  By KateL

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time.

Recipe #352077

This is my take on my all-time favorite restaurant meal, Evelyn's Favorite Pasta, from the Cheesecake Factory. It's a simple combination of simple ingredients, but so satisfying. Please, adjust to your heart's content! This dish is amazingly open to interpretation based on your own personal taste. :)

Recipe #347278

A delicious low-fat dairy-free dessert.

Recipe #70362

I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

Recipe #118182

Raw foods, or living foods, are nutritional powerhouses, full of unadulterated vitamins, minerals and antioxidents. However, many raw recipes can be challenging, or need special equipment. Here's a simple one that is great for breakfast.

Recipe #294361

This red potato salad has an oil and vinegar dressing base with a kick of spice!

Recipe #304549

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