Yearly Archives: 2011
This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at Thanksgiving and Christmas, but you need not wait for a special occasion to make and enjoy it.
Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar make vegan version of honey cake practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen.* Photo by Susan Voisin, FatFree Vegan Kitchen.
A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.
This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.
This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square […]
This tasty stew of chickpeas and tomatoes, flavored with lots of ginger, is vegan, wheat-free, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.
Want cookbooks that are like having a good friend helping you out in the kitchen? Look no further than Alicia C. Simpson’s Quick and Easy Vegan Comfort Food* (The Experiment, 2009) and Quick and Easy Vegan Celebrations* (The Experiment, 2010). Alicia got tired of starving at parties with no vegan options and not being able […]
In this vegan version of creamed spinach, you get the goodness of tofu, but not the bother of cooking a flour-thickened sauce. It’s a feast for spinach fans!