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    343 Recipes

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    These are fantastic!! From Vegan Brunch

    Recipe #412270

    Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary.

    Recipe #404674

    This crust is perfect for pumpkin pie!

    Recipe #404587

    Simple and yummy and vegan! Flax seeds are a great substitute for chicken's eggs in baking, and add fiber and omega 3s! :)

    Recipe #404545

    This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!

    Recipe #404512

    This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Recipe #404587 Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking

    Recipe #404506

    I have been making seitan quite a bit lately, and have been trying various cooking methods (baking, steaming and now simmering). One of the more difficult methods as far as consistancy goes, (so I've read), is simmered seitan. The following recipe I found in La Dolce Vegan cookbook, and it sounded so simple and mistake proof, I had to try it. I have now conquered my fear of simering seitan in broth!! Recipe can be doubled, and the pieces can be cut into nuggets, strips or cutlet sized pieces.

    Recipe #397519

    From Joy of Vegan Baking. These are AMAZING!! In this recipe, the eggs are replaced with ground flax seeds. When using ground flax seed to replace eggs in a baking recipe, the ratio is always 1 TBSP flax seed to 3 TBSP water. Ground flax seed has a bit of a nutty flavor and it is best used in recipes like pancakes, waffles, muffins, breads and oatmeal cookies, and as an added bonus, flax seeds are the most concentrated source of omega-3 fatty acids.

    Recipe #397475

    This recipe is very versatile because it can be made in the form of muffins, bread or CAKE! If you like, you can add a bit less sugar and leave out the chocolate chips and make it more appropriate for breakfast/brunch. Walnut are are great addition, but are by no means necessary. I think these are amazing just as they are. From: Joy of Vegan Baking! Please note: Cook time for MUFFINS is stated below. If baking as a "bread" or cake it should probably bake for 40-45 minutes

    Recipe #395494

    Delicious dairy-free version of cucumber dressing. I liked to use 2 small cucumbers, rather than 1 large because of the seeds. IF using a large or non-organic cucumber, make sure there is no wax on the peel, and scrap some of the seeds out! For a thicker, creamier dressing add more cashews and less water; for a thinner, lighter dressing add more water and fewer nuts.

    Recipe #392681

    This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

    Recipe #391281

    Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream!

    Recipe #390747

    One of the many amazing recipes we made in our raw foods cooking class last month. Raw cacoa powder is chocolate in the purest form, and it has the most INTENSE chocolate flavor. A Vitamix blender is almost a MUST for this recipe, in order to get the dates blended smooth enough to be like pudding. Soaking them for at least 2 hours helps a LOT. Recipe can easily be doubled

    Recipe #389892

    Another yummy pasta dish!

    Recipe #389891

    Made this this past weekend for some grilled veggies (zucchini, summer squash and orange peppers). Delicious, fresh, a true taste of Summer!Measurements are slightly approximate...use you own judgement, I was kinda winging it!

    Recipe #384175

    Made this for breakfast today from stuff I had on hand. Freezing over-ripe bananas is a great way to always have them on hand for breakfast smoothies, and it's another great use for bananas that are beginning to turn brown other than the ol'standby: banana bread! Simply peel your over-ripe banana, break into pieces that will blend in your blender, and place in a ziplock freezer bag. They are ready to go! For this recipe, be sure to use coconut WATER, not milk, which gives this smoothie just the perfect "hint" of tropical coconut flavor. Coconut water has 15 times more potassium than that found in sugary sport drinks, and that it contains five key electrolytes. It is the water found inside the coconut after it has been filtered through the coconut's husk.

    Recipe #379644

    This recipe is adapted from La Dolce Vegan cookbook. I really loved this because it was quick, simple, and layered all in ONE dish. I served it with some cumin scented rice and some salsa on the side. The original recipe called for 1 avocado, but I had 2 VERY ripe ones on hand and did not want to waste them. Feel free to use lemon OR lime juice. Pinto beans will also work well here too. I listed the vegan cheese as "optional". I am sometimes "iffy" with vegan cheese (taste, meltability etc.), but every now and again it's ok. I do like "Follow Your Heart" brand Monteray Jack and Mozzarella (available here in supermarkets) Keep in mind these need to be heated to at leat 450 degrees to melt, so for the recipe below, I turned up my oven for the last 10-15 minutes of cook time. This recipe also is WONDERFUL without the vegan cheese, so feel free to skip it

    Recipe #379021

    From ChooseVeg.com. This sounded quick, easy and delicious! Posting so I don't loose it

    Recipe #379008

    Made up from stuff in the kitchen! This recipe is vegan, but you can use non-vegan ingredients if you like (butter, milk, parmesan etc.) I had just a bit of local organic soy milk in the fridge, and added into the sauce at the last minute. Worked well. For the vegan parmesan, I use Recipe #283639 with 1 tbsp of nutritional yeast added in

    Recipe #376939

    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

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