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    You are in: Home / Cookbooks / vegan cookbook for Shane
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    159 recipes in

    vegan cookbook for Shane

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    This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's "Main Course Vegetarian Pleasures."

    Recipe #148242

    This is a very quick and simple, yet quite decorative and tasty soup.

    Recipe #448023

    This is such a bizarre dish, but it is utter comfort food for me. I would have never thought to put mashed potatoes and peanut butter in one casserole...mmmmm.

    Recipe #241881

    This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables.

    Recipe #236974

    5 Reviews |  By Bussles

    This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.

    Recipe #155777

    A quick and easy vegetarian curry - from LCBO

    Recipe #397560

    I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

    Recipe #395399

    This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.

    Recipe #128452

    I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

    Recipe #393521

    2 Reviews |  By Sudika

    This is a popular dish in North India, and is quick, easy and fuss free. Everyone has their own way of doing it, and this is the way i do it. When i am exhausted and too tired to do much else, i make this dish. Other people use a lesser amont of lentil to rice, but i use a 50/50 cos thats the way my husband likes it, moist. Some people prefer it drier. The choice is yours. You can also vary the type of rice and split lentil you use, but then cooking times will vary.

    Recipe #396974

    A friend of mine just told me about this recipe, she makes it all the time. I am a guacaholic and its a great way to use green and yellow zucchini. Use your favorite guacamole recipe. You can add some favorite spices to the cooking, or Italian dressing to the wrap if you want. Its adaptable :) Serve with Sweet Potato Fries as a main dish, or just have as a sandwich. Cooking time does not include making your own guacamole, which i usually do, or buy premade.

    Recipe #254666

    This is one of the most popular dishes at the cafe I work at-there you can get it on 3 different choices of wrap; sun-dried tomato, spinach, or flour. It's REALLY good

    Recipe #128313

    This came out of the Weight Watchers Cookbook but it is far from tasting like WW. It is 2 points for a one-cup serving and DELICIOUS. These veggies are great reheated or cold in pita bread for lunch with some hummus. They make a wonderful accompaniment to any meat or fish dish. My daughter discovered this recipe and makes it all the time, too. This makes two large baking sheets full of yummy veggies. NOTE: Sometimes I add a couple of handfuls of frozen brussel sprouts (whole) to the sheet in place of the asparagus and sometimes I get piggy and add both.

    Recipe #245525

    This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor.

    Recipe #302367

    Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!

    Recipe #440725

    3 Reviews |  By Demandy

    This is from wikicookbooks. I have never tried it but here for safe keeping. Pandora's Feast is a complete vegan meal that can be served several times a week due to the ease with which it can be modified. The meal is easy to prepare in a rice cooker.

    Recipe #225500

    Rich and delicious! Adapted from the Veggie Table.

    Recipe #161283

    I love mushrooms and this soup is quite good

    Recipe #137345

    22 Reviews |  By Rita~

    Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.

    Recipe #93267

    33 Reviews |  By Mirj

    Easy, delicious and very steak-like. I've given options for either fresh or dried herbs, but these 'shrooms really shine with the fresh stuff!

    Recipe #38663

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