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    You are in: Home / Cookbooks / Vegan with a Vengeance!
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    Vegan with a Vengeance!

    This cookbook is aptly named in honor of one of my favorite cookbooks by Isa Chandra Moskowitz. I encourage you to check it out if you haven't already. Since becoming vegan several months ago, I have jumped in head first to veganism, and am loving every minute of it! It is always fun to create and cook deliciously healthful meals without the use of any animal products
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    This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

    Recipe #136292

    85 Reviews |  By Dib's

    This is a must do in order to use this unique grain.

    Recipe #16399

    We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!

    Recipe #148513

    If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

    Recipe #32783

    52 Reviews |  By Fluffy

    A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

    Recipe #65287

    This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.

    Recipe #112446

    This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope Romero

    Recipe #283551

    This is an original recipe by Susan V from fatfreevegan.com. It's so easy to make and incredibly yummy! You can buy Vital Wheat Gluten at most grocery stores (look for Bob's Red Mill). I did not have nutritional yeast so I omitted this ingredient with no lack of taste. These were "grilled" on a griddle and it worked out great. My meat eater hubby loved it as did the kids. Check out http://everydaydish.tv/cookingshow_video.html for a video on how to make this. (it's under Susan's Ribz).

    Recipe #295097

    Tastes remarkably like bacon! I tried a recipe on Zaar and tweaked it. This makes great sandwiches and can be used in stir frys, to top salads, anywhere you might use bacon. Enjoy!

    Recipe #318406

    These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

    Recipe #315262

    This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

    Recipe #118932

    21 Reviews |  By mosma

    These are the best sesame noodles I have ever had. They are so easy to make, and they come out fantastic every time.

    Recipe #215461

    Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

    Recipe #189571

    My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes.

    Recipe #14607

    Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

    Recipe #296110

    An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.

    Recipe #51902

    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

    17 Reviews |  By winkki

    When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

    Recipe #95135

    A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

    Recipe #275998

    Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.

    Recipe #238777

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