A recipe I made up for Super Bowl Sunday, inspired by some really good store-bought spinach-artichoke hummus. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. Serve with Recipe #473753. See my blog post here: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/
Watch film director David Lynch make his favorite quinoa recipe here: http://www.youtube.com/watch?v=XliMny3AvnE
I tweaked it a little bit, estimating the amounts, following the cooking instructions on the quinoa package, and adding the bouillon before cooking.
My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.
Have you been partying too hard? This tea will help you get back on healthy track. Look for burdock root in the produce section of your local health-food store. It looks like a black carrot. Look for dandelion root in your backyard (if it's pesticide free) or at your local herb shop.
I always make this for lunch when we go camping, and my (non-vegan) brother-in-law and father-in-law have absolutely fallen in love with it. These measurements are estimates. Just eyeball it. Feel free to experiment with different flavors of hummus and add other veggies to your heart's content.
I made this for Christmas in a large gingerbread man-shaped cake pan, and all of the kids in the family were practically drooling over it. It has already been demanded for next year. My husband's grandmother thought it was burnt until I explained that it had chocolate. I think next year I will sprinkle some cocoa powder and/or powdered sugar on top. The pumpkin flavor was not very strong, but the pumpkin definitely helped to make the cake nice and moist. Modified from http://dairyfreecooking.about.com/od/breadsbakery/r/veganchocolategingerbread.htm. I added fresh ginger and subbed in gluten-free flour.
Nice, "meaty" portabellos make for a healthier twist on a hearty comfort food that is very easy to prepare. Based on a recipe from Dr. Gillian McKeith's You Are What You Eat Cookbook, but tweaked for more flavor. Feel free to sub your favorite mushrooms in place of the button mushrooms.
This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, "Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster." She also suggests subbing a sweet potato for two of the carrots for a change.
Inspired by my Recipe #389128, this is perfect for any picnic or BBQ. Feel free to add ANY veggies you have lying around. My best friend said that it would be good with tomatoes and avocados. Cooking time includes cooking and cooling the rice.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
This recipe is slightly modified from a free "magazine" I picked up at Whole Foods called "Extraordinary Health" (it actually ended up being mostly ads for expensive supplements, but there were some good recipes). This recipe was one of my favorite things I tried on my five-day raw foods experiment. I will probably make it again when I'm not making an effort to eat raw.
I developed this recipe during a "raw foods experiment" (trying to eat raw for five days). It was the most filling and satisfying breakfast I had that week, and I loved the sweet-but-not-too-sweet flavor.