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    3 Recipes

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    Many people think you can't use words like thick, rich and creamy to describe vegan food. This is a vegan chowder recipe that proves you wrong. Seriously. After a week of bronchitis and rainy cold weather, I decided it was time for a chowder. This is really rich, super tasty, filling and actually pretty easy to make. I like to eat it with some nice fluffy french bread, but you could aslo serve it with biscuits or even in a breadbowl.

    Recipe #438251

    Fast, ferocious and full of delicous asian flavour! I discovered this recipe when trying to magically recreate my favorite take out recipe. It isn't the same thing, but I actually like this a little better. You can find "Mock Duck" (braised gluten) in some major grocery stores or in Asian specialty stores. Serve with rice, rice noodles, shanghai noodles or slip into something a little less traditional like quinoa or spaghetti noodles.

    Recipe #358614

    This is the perfect topper for waffles, soy ice cream sundaes, cupcakes, desserts, or pretty well anything else that calls for a little something extra! It uses agave nectar or Maple syrup instead of sugar, making it a little less of a sugar shock for some diabetic fols. This is a Vegan whipped cream so good, it will even please the non-vegans at the table. For this recipe, you will need to create a cold version of a double boiler. Fill a small pot about half way with cold water and ice cubes, and place a bowl on top of the pot ( you may want to do some measuring first, because you do not want the bowl to fall into the pot). This is a great way to make sure the whipped cream stays chilled while you give it a good whip! Feel free to play with it, add some spices or flavors to it to enhance the flavour of your dish.

    Recipe #345550

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