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    343 Recipes

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    I don't think I'll ever buy white beans in a can again. I LOVE the flavor in this recipe!! FromJamie Oliver's show: Jamie at Home. Nice to see a bean recipe, cooked from scratch, with OUT using bacon, salt pork or pancetta in the base :) This makes a wonderful side dish to a Mediteranean meal, or served as bruscetta over toasted garlic bread.

    Recipe #435394

    After researching SEVERAL recipes for this online and in cookbooks, this is what I came up with for "curry night" with friends

    Recipe #434092

    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

    This is one of the easiest and tastiest BBQ sauce I have ever made. Great variations below, I really like the liquid smoke flavor added. Posting so I don't loose. From Eating Consciously blog.

    Recipe #433559

    This cake has been a HUGE hit with my family. I made it for Mother's Day, mostly for my Granny who was up visiting us for the month. She told me that HER mother, who wasn't much of a baker, used to make this cake all the time in a cast iron pan. I was glad I could make a cake that brought back such fond memories for her. The cake was such a hit that it was requested again for Father's Day. Please note that you need melted margarine (nonhydrogenated) as well as unsweetened pineapple juice TWICE in this recipe. I have broken up the measurements for your convenience. I find that there is exactly 3/4 cup pineapple juice that comes in the can of unsweetened pineapple rings that I get at Whole Foods. The first time I made this cake, I bought extra juice, but found I didn't even need it! And... I must add that this cake smells completely and utterly DIVINE while it's baking. It's all I can do to keep from eating it right out of the oven :) p.s. I don't use the cherries, becasue I think they're gross, BUT I hear it's traditional so I listed them ;)

    Recipe #431062

    Quick, easy and delicious. This is a wonderfully creamy dip for tortilla chips, or a dairy free topping for tacos or burritos. I kept the spices kind of basic, but I think some chopped jalapeno, or some cumin or chipolte might make a nice addition to this.

    Recipe #430916

    Adapted and veganized from Cooking Channel's Chinese Food Made Easy. I used gardein frozen beefless tips for this, but I imagine pieces of seitan would work wonderfully here as well. Serve this with wasabi mayo (recipe below) over some warm flatbread or tortillas...DELICIOUS!! This recipe is so quick and easy to throw together. Cumin is not a spice one might expect to find in a Chinese dish. There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. The spices in the dish are distinct and extremely flavourful, and pair amazingly with the fresh scallion and coriander. Please, if you can, take the time to freshly grind your cumin from the whole seeds. I used a mortal and pestle, and it made ALL the difference!

    Recipe #430281

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

    Recipe #428652

    This is my vegan substitute for scrambled eggs. Super simple, nothing fancy, great addition to a vegan brunch, omni and kid friendly! If you don't have unsweetened soy creamer, unsweetened almond or soy milk works just fine...

    Recipe #428362

    Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!

    Recipe #428357

    This is the pasta dish I made for Mother's Day, with the help of my dear niece, Taya. She even chose the pasta shape: mini wagon wheels! I really like how the "base" of this dish turned out, using the diced tomatos, balsamic and tamari. This will probably lend itself to many different vegetable variations in the future! Leftovers tasted even better the next day

    Recipe #428350

    No anchovies or raw egg in this delicious, creamy, vegan version of Caesar salad dressing. Ground almonds add a nice texture to the dressing as well, quite similar to that of the grated hard cheese found in the traditional recipe. Serve this over chopped romaine lettuce and home made croutons! From Veganomicon, the Ultimate Vegan Cookbook

    Recipe #428235

    This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned

    Recipe #428169

    I got the idea for this from the Whole Foods recipe website, and, of course, added some extra spices to make it a bit more interesting. This was a great recipe to clean out the leftover quinoa, dried cranberries and almonds I had in my cubard! Quinoa is naturally wheat and gluten free and is a good source of complete protein for vegans and vegetarians. Be sure to rinse your quinoa really well under cold running water to remove any of the bitter coating from the outside! If you do not have garam masala, your favorite curry poweder will work too.

    Recipe #420307

    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

    I always have a batch of this on hand to sprinkle over pasta dishes. Great over red sauce or creamy white sauces too. This recipe has its roots in Recipe #283639, but then I kept tweaking it until it became what you see below! I actually use my (clean) coffee grinder for this because the oil from the almonds sometimes makes them get stuck in the bottom crevice of my blender!! I have made this without the lemon zest as well, and it turns out just as good :)

    Recipe #413778

    Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.

    Recipe #413450

    Created by Lauren, veganized by me! This was originally made with tuna. I subbed crumbled tempeh and Veganaise for the tuna and mayo to make a vegan version of this delicious sandwich filling. The pickle and the horseradish make this sandwich filling REALLY flavorful!! Please note: before I use tempeh in any recipe, I usually steam it first in some water and soy sauce for about 10 minutes. Place the crumbled tempeh in a sauce pan, just covered with water and a couple splashed of soy, bring to a boil and steam.

    Recipe #413292

    These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

    Recipe #412578

    OMG YUMMM. From Vegan Brunch!

    Recipe #412273

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