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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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    Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking

    Recipe #247762

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

    Recipe #112446

    This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer.

    Recipe #310592

    From "The Farm Vegetarian Cookbook."

    Recipe #225433

    6 Reviews |  By WiGal

    A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.

    Recipe #309239

    Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??

    Recipe #167775

    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

    A "zero points" recipe I got at a Weight Watchers meeting last nite. I am going to make it later tonite, but couldn't wait to share it with you. You could use other spices to your liking, as well.

    Recipe #158252

    This is another recipe I adapted to be vegan from the Healthy Cooking Class I took over Winter Break. Original recipe used chicken tenders. I really like this recipe because of all the whole grains and seeds that were incorperated into the breading mixture, and the fact that they were baked instead of fried. The chef who created the recipe did not use exact mesurements, so the dry spices that are added to the breading mixture are my own measurements and are all marked "to taste". The chef was also a big fan of the Kashi brand whole grain crackers, but those are NOT vegan. I substituted Wasa wholegrain crackers instead.

    Recipe #286260

    My vegan version of a classic lunchtime treat! This is amazing between two slices of grilled whole wheat bread. Feel free to substitute minced red onion for the scallion in this

    Recipe #289276

    I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade tomato soup I had in the fridge. This recipe is open to many interpretations and additions. I encourage you to experiment. A can of rinsed and drained black beans or garbanzos would be nice, or some chopped fresh cilantro or tomatoes too. Also a 14 oz can of diced tomatoes can be uses in place of the tomato sauce plus water. One note: the Southwest seasoning I use is by Pampered Chef, but you can easily substitute cajun seasoning, or a mix of garlic poweder, onion powder, oregano, and paprika

    Recipe #291524

    Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added

    Recipe #292016

    Thie recipe never comes out the same way twice! Mostly because I have different "stuff" on hand when I make it. This particular version was especially tasty, so I immediately scribbled it down, to the best of my ability. The green onion might seem like overkill, but they were on hand, and were going to be in the trash if I waited to use them any longer. Also, the cup of water "as needed," mentioned in the ingredient list, is for preventing to tofu from getting too dry in the pan. I keep a glass measuring cup with water next to the stove, to splash in every now and again if the pan seems dry. I served this with brown rice, but can be served for breakfast with hash browns, salsa maybe or some fresh fruit on the side.

    Recipe #292252

    We were craving chili dogs (no meat, of course) and had no buns. Here is what I came up with from what we had on hand. the spice measurements are not exact, I always add a bit more after I've added everthing to the pot. For the Pampered Chef Southwest seasoning, you can substitute a little more oregano with some garlic and onion powder. Also, if using cumin instead of the adobo seasoning, you might need to add some salt to taste

    Recipe #292946

    A well stocked pantry can provide a wealth of ideas for dinner on the fly. Here is what we created last night, using the stuff I had on hand

    Recipe #295140

    This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particularly delicious because you could REALLY taste the sweet, earthy goodness of the squash, because it was not masked over by heaps of butter or cream. This class was also the first time I had used an immersion blender (industrial stength, of course!). This mechanical wonder pureed our gigantic pot of soup into pure, velvety smoothness in minutes. At home, I will probably use my plain ol' blender, and work in batches. Since I did get this recipe from the chefs at the Culinary School, please note the "precise"ness of the directions regarding the size of the dice etc. I am sure at home, we are all not that precise, but for one day, it was fun to cook with the pros!

    Recipe #296684

    From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

    Recipe #296811

    This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

    Recipe #300014

    Inspired by a WW Core recipe, but I ended up changing and adding too many other ingredients for personal taste. This is wonderfully fresh, delicious and tangy!

    Recipe #301513

    It's Cinco de Mayo, and I'm CRAVING guacamole... I totally threw this together on a whim, and I think it was one of the BEST I've ever made. Please note that I used my Penzey's Smokey Flavored Salt for the salt listed in the recipe. Plain old salt is ok too!

    Recipe #302670

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