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    16 Recipes

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    Delicious! The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. Feel free to use different beans if you want! This recipe came from Veganomicon.

    Recipe #295639

    This frosting is GREAT. It has far less sugar than traditional buttercream frostings and has a better texture as well.Tint it any color you wish, decorate with sprinkles or just devour it straight from the bowl! The recipe came from Vegan Cupcakes Take Over the World. It is perfect for topping my vegan chocolate cupcakes!

    Recipe #293102

    These are great for when you want a sweet treat. Not as sweet as cupcakes, yet sweeter than most "healthy" muffins (due to the bananas), these are perfect any time! The recipe is from Veganomicon.

    Recipe #295291

    This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.

    Recipe #325866

    I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.

    Recipe #294291

    Based on the berry smoothie recipe from The Joy of Vegan Baking.

    Recipe #306757

    This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!

    Recipe #328478

    A lovely dish that will leave your tastebuds begging for more! It has just the right amount of heat without being overpowering. Make sure to test before salting when making the filling, since there is a lot of salt involved when roasting the eggplant. This recipe came from The New Vegan Cookbook.

    Recipe #294164

    This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.

    Recipe #294293

    This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from Vegan Cupcakes Take Over the World.

    Recipe #292976

    This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.

    Recipe #292987

    A vegan dosa-quesadilla hybrid that will leave you wanting more! We make a double batch and freeze them. We just pop 2 at a time in the toaster oven until heated through and they're just as good as the day we made them! We make ours into little hand-held, flat things so they're easier for our toddler to eat (not to mention they're easier to freeze and reheat). Feel free to use the whole tortilla and just fold it over, quesadilla-style!

    Recipe #294172

    You can use regular oatmeal or use a blender or spice grinder to turn part of it into powder--depends on the consistency you want. I typically grind half of it and leave half as-is. You could use coconut flour but I just use my spice grinder to turn regular unsweetened coconut into a powder.

    Recipe #322076

    These cookies have a lovely, subtle maple sweetness that comes from the maple sugar crystals. If you want more maple flavor, use 1 tsp maple extract instead of vanilla. Any sugar cookie frosting recipe will work. I simply creamed 1 stick of Earth Balance, added vanilla extract and a tad bit of soy milk and then added powdered sugar until it was a pretty firm frosting.

    Recipe #489468

    If you're like me and dislike fluffy white pancakes, then these are for you. They are very hearty and filling, plus they reheat really well in a toaster oven. I rarely make the blueberry sauce but it is delicious with the pancakes. This recipe came from The Complete Vegan Cookbook.

    Recipe #294284

    This recipe is great because it's so versatile. As long as you have 1-2 cups of assorted veggies (bell peppers, tomatoes, avocado, leeks, mushrooms, carrots, celery, broccoli, etc.) you are good to go. I just put my favorites in here but feel free to experiment! The recipe came from Vegan on a Shoestring. It's a great way to use up any veggies that are in the bottom of your fridge before they go bad!

    Recipe #295289


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