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    343 Recipes

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    This brownie recipe is super quick and simple, and can be made from ingredients most people have right in their pantries. Perfect for a last minute chocolately brownie craving! I found this recipe in The Students' Go-Vegan Cookbook. The original recipe called for 1/2 cup unsweetened applesauce, which I did not have at the time. Instead, I used 1/2 cup silken tofu, and it worked out great. To keep these brownies vegan, please check the ingredients list of your semi-sweet dark chocolate chips, as many brands do contain dairy, even though they are not actually "milk" chocolate.

    Recipe #453901

    This is a quick meal I make sometimes after work, when it's just me. Nothing fancy or gormet, just plain comfort food. I sometimes stir in a handful of grated cheddar or italian blend cheese at the end to give it a little extra cheesiness!

    Recipe #174645

    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

    This is a great all-purpose recipe to go with pasta like fresh fettuccine, or cheese tortellini. I personally like this recipe because it's not too thick, like a lot of the jarred alfredo sauces found in stores, and it has a wonderfully, intense garlic flavor. Sometimes I like to add different vegetables to the sauce to add a bit of variety: box of frozen spinach, roasted red peppers, baby peas, or broccoli would make nice additions

    Recipe #98926

    This recipe is somewhat similar to my Recipe #356853, however, there is FAR less nutritional yeast in this mix. Nutritional yeast is an aquired taste for some, so this is a nice, mild tasting vegan cheese sauce, that can be served plain over veggies or with chips, OR spiced-up accordingly (ie cumin, chili powder, diced tomatoes & chillies, vegan taco meat...possibilities are endless) For the spices listed below, feel free to use 'heaping" teaspoons. The cashews can be soaked ahead of time to ensure that they puree smoothly, but this is not necessary. I heated my cashews, plus the water, in a glass measuring cup for about 4-5 minutes in the microwave to soften them a bit...

    Recipe #413783

    From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are trying to mimic something that they just CAN'T, this version of grated parmesan comes pretty darn close to that nutty, salty topping that grated parmesan or other hard cheeses gives to a dish of pasta! This recipe is great too, because you can make it in seconds right in you kitchen instead of shelling out 3 times as much for the pre-made vegan grated cheese they sell in the store. The original recipe calls for 1/8 tsp salt, I use closer to 1/4. Use your taste.

    Recipe #283639

    Quick, simple, and easy to prepare. This is a great dish to bring to a potluck or cookout. It vanishes every time! I recommend tossing the dressing and ingredients with the lettuce and spinach right before serving.

    Recipe #60420

    Checking out the new Cooking Channel today. Saw this salad dressing recipe that looked interesting!

    Recipe #428652

    The flavor of this sauce is amazing. No more buying jars of salty, high fructose corn syrup BBQ sauces! Take the extra time and make your own. This recipe comes from Veganomicon. The original recipe called for whole apricots, but I've also made this using 1/2 - 3/4 cup apricot preserves or fruit spread, and saved a couple steps. Great over baked tofu, tempeh or seitan strips.

    Recipe #285380

    This recipe came in the weekly emails I receive from the Meatless Monday website. It looked so delicious I just had to try it. Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas.

    Recipe #434091

    Peppery arugula is the star in this vegan version of pesto sauce. This one is made with sunflower seeds, instead of the traditional pine nuts and parmesan. This makes about five 1/4-cup serrvings

    Recipe #364574

    This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook

    Recipe #81284

    Another yummy pasta dish!

    Recipe #389891

    Yummy, delicious, AMAZING!! I am still working on the "aesthetic" plating presentation of this before I even THINK of taking a picture. One of my avocados was overly ripe, and kind of fell apart when I tossed. I got the idea for this on Food Network from Viva Daisy. I've never seen the show beofre, but this recipe caught my eye!

    Recipe #357186

    This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.

    Recipe #436761

    This MY tweaked version of a recipe by Paula Deen (She rocks my world!) AND, this is quite similar to the appetizer at THE CAV that we fell head over heels in LOVE with! I am often torn with brie between "rind" or NO RIND". Speaking from experience, this appetizer needs the rind, or it will simply be volcanic OOZE all over you baking sheet! So, I slice off just the TOP rind in order for the preserves and yummy toasted nuts to blend into the cheese. Also, please feel free to use ANY flavor of fruit preserve that suits your tastes. I listed apricot and strawberry because that's what I have used in the past! : >

    Recipe #265410

    Another great way to serve cod, especially with all that wonderful summer squash from the Farmer's Market. It's very healthy because you can get away with using very little oil. This recipe comes from the Whole Foods website.

    Recipe #98737

    Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

    Recipe #61506

    This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.

    Recipe #91773

    This dip is a great starter for a Mexican Themed dinner night. I'm not too wonderful with "precise measurements", so please use the spices listed to you own taste. I sometimes will add diced, fresh tomatoes on top when they're in season. Also, some green onion on top is always nice too.

    Recipe #61356

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