Monthly Archives: April 2011

Vanilla Crème Sauce

Serve this delicious sauce instead of whipped cream with fresh berries, cakes, crisps, pies, or tarts. Or try layering it with Raw Chocolate Mousse. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People,* revised edition. © 2012, Book Publishing Company.

Sweet-and-Sour Seitan and Vegetables

This easy seitan stir-fry makes a delicious and nourishing one-dish meal. To vary it, you can substitute tofu for the seitan. Adapted from The Vegetarian Family Cookbook.

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Serve this hearty salad on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side).

Cold Soba (Buckwheat Noodles) and Cucumber Salad

This simple Asian-flavored cold noodle dish is delicious even without the parsley or cilantro sauce, though I highly recommend it! Hearty soba (buckwheat) noodles contrast nicely with refreshing cucumber, and as an added bonus, these noodles are naturally gluten-free. 

Ginger, Pear, and Spinach Shake

You can substitute 1 cup of freshly squeezed orange juice for some of the water, or throw in a handful of cashews for more texture and protein. Try chilling the shake in the refrigerator for 20 minutes before serving if you want a more cooling effect. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.*

Apple, Celery, Lemon, Aloe, Cucumber Juice

You can experiment to your heart’s delight with thousands of taste combinations! If you don’t have a juicer, consider investing in one. Juicing allows you to consume the nutrients form a huge amount of raw produce without the digestive distress of consuming so much fiber. Although fiber is great, a balanced vegan diet provides a […]

Hemp-anola!

This recipe uses less oil than many granola recipe, for a lighter breakfast. Plus, hemp seeds add extra protein to this already nutritious cereal. Serve with cold non-dairy milk of choice. Contributed by Dreena Burton, from Eat, Drink & Be Vegan.*

Little golden tomatoes sautéed with green and black olives and parsley

This simple recipe is a wonderful addition to your repertoire of summer vegetable dishes. The sweet tomatoes and pungent flavor of olives, both oil-cured black ones and brined green olives, wake up any appetite. It is also good tossed with short pasta and served hot or at room temperature. Recipe from My Italian Garden* by Viana […]