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

    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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    I've been trying to come up with different ways to have citrus with leafy greens & this is an excellent option! When Vitamin C is consumed with iron it makes the iron much easier to absorb. Tons of people are iron deficient & not because they don't take in enough iron....rather that they are not absorbing it properly (You can pop iron pills all day long but if your body isn't doing anything with it your wasting your time & money!!). Citric (citrus fruit) & malic (apples & pears) acid increase the absorb of non-heme iron (dark leafy greens) which is the best form of iron. Soooo pour this lovely goodness all over a huge plate of dark leafy greens!! Kale, romaine, baby spinach....whatever your fancy!!! (LFRV in moderation + leave out oil & salt)

    Recipe #433178

    3 Reviews |  By Prose

    From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.

    Recipe #419088

    6 Reviews |  By Prose

    Based on my: Recipe #380398, this is a delicious addition to your favorite vegan gravy or pizza.

    Recipe #412473

    1 Reviews |  By Prose

    From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family

    Recipe #408969

    I made this a few weeks ago to go with a veggie loaf - and I could have eaten the entire batch myself....so good! Took it to a family dinner, where there was one gravy for the meat eaters, and this one for the non. My SIL referred to it as the "lumpy" one. Well, yes, it's a bit chunky with all the delicious mushrooms. It made enough to freeze a cup or so for future use. If you're preparing in advance it does get quite thick, so just thin out with some wine or more stock when the time comes to use it. This is from 'Vegan a Go Go'.

    Recipe #401835

    10 Reviews |  By Prose

    These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.

    Recipe #382092

    Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.

    Recipe #367359

    2 Reviews |  By Gaia22

    I really don't care for the hummus on the market these days, so I make my own. The proper way to serve this to guests is to create a small well in the center and pour a little bit of extra virgin olive oil in it, but I don't usually bother for myself. If you want flavored Hummus, just add the ingredient in that you want. Though it has a clove of garlic this is not garlic hummus - for garlic hummus increase the number of cloves to 3 or more to taste. Serve with crackers, pita toasts, veggies, salami, or anything else you wish! This is alot less expensive than buying hummus too! I've looked at the other hummus recipes here before posting this, but none were quite the same as this classic I have been using with rave reviews for years.

    Recipe #348475

    A recipe from Chatelaine Food Express Quickies 2.

    Recipe #344776

    Recipe I found on allrecipes.com that I wanted to bring over here to share. VERY easy, VERY fast, and REALLY flavorful!

    Recipe #329074

    Yum, Yum! I adapted this recipe from Veganomicon, and it turned out great. I really, really like the use of cornstarch and soy milk to mimick the raw egg traditionally used in "breading" recipes. I used the tofu to make "Po Boy" style sandwiches by placing the fried tofu on grilled rolls with chipotle vegan mayo and fresh yellow tomatoes. The only major change I made from the original recipe was to add a tsp or two of Old Bay Seasoning, and some extra salt (I actually used Penzey's Special Smokey Seasoned Salt)

    Recipe #328361

    The creamy, rich and decadent pie is SOOOO easy to make, and it's VEGAN! I know everyone will love this whether they know it contains tofu or not... This recipe was inspired by one I saw on Alton Brown's Tofu episode, as well as a recipe I saw on the website: The Everyday Dish. You can use either a homemade graham cracker or chocolate cookie crumb crust, OR you can make your own from scratch. The store bought vegan crumb crust I got was pretty lifeless, so next time I think I will make my own!

    Recipe #327884

    I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!

    Recipe #326959

    This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.

    Recipe #325186

    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

    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

    This recipe came together by chance. Lauren was given (many) zucchini from her co-worker's garden, and I made recipe #202377 for the Vegetarian swap, and had a lot left over! This took 15-20 minutes to make and it was delicious. Please note, the flavored oil was made ahead of time, and allowed to sit and let the flavors mix. Please also note that the recipe for the flavored oil below, is for one FULL batch of the oil. I proably only use about 1/2 cup flavored oil in TOTAL for this recipe. Nutrition info. probably does not reflect that.

    Recipe #317773

    A vegan version of a popular dish from Thailand.

    Recipe #317083

    After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).

    Recipe #315808

    This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce.

    Recipe #315352

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