A spicy and attractive gift and tastes great on potatoes, eggs, and meat.
Author: Debbie
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
What's the cookie equivalent of the fountain of youth? It's these - every bite makes us feel like a kid again.
Author: Becel®
From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...
Author: smellyvegetarian
These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in-between meal snack to keep you going,...
Author: Extropian
Author: Lillian Chou
I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.
Author: kimmouse
Author: Maricel Presilla
This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.
Author: Chef Joey Z.
Author: Lorna Sass
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Mary Frances Heck
Author: Nathalie Dupree
Author: Victoria Granof
Author: Frances Largeman-Roth
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened...
Author: Anonymous
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
Author: Sondra Bernstein
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the...
Author: Chef Joey Z.
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
Though I'm all for high- quality prepared sauces and such to use as shortcuts, I've never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I've ended the...
Author: Nava Atlas
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Jean Thiel Kelley
Author: Rick Bayless
Good rice, beans, and tomato dish that takes about 20 minutes to prepare.
Author: Rebecca Tally
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Author: Lillian Chou
Author: Marcela Valladolid
Author: Justin Rashid