Recipes
Grilling radicchio brings out its sweeter side, and pairing it with
an Asian dressing balances its assertive flavor. Contributed by Tamasin Noyes, from Grills Gone Vegan, © 2013, Book Publishing Company. Reprinted by permission. Read More→
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This sauce is sensational over grilled seitan or vegetables, on potatoes, or as a dip for fried foods. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan, © 2013, Book Publishing Company. Reprinted by permission. Read More→
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I live in such a large vegan bubble, that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a “mainstream” magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in this month’s issue of Martha Stewart Magazine. I was lured in by the words “coconut” and “pineapple”, and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and I served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz, from VeggieGirl. Read More→
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Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
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After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. Read More→
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What to make for a late morning brunch… too cold for a smoothie, not really up for oatmeal… haven’t had french toast for a while so I thought, why not make it a little different and a lot special…
There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing and the blueberry syrup… of course you can use any or all of them separately for other yummy, nutrient-dense meals. Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. Read More→
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This cauliflower recipe makes the most beautiful presentation and it’s a breeze to make. Minimal ingredients … whole foods at their best. I served these with a big, fresh salad. Perfect lunch! The trickiest part to this recipe is slicing the cauliflower, only because you will lose some. It’s mostly the inner slices that will easily retain their structure. The rest just fall apart, so be prepared to have another cauliflower recipe on hand for the leftovers! Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. Read More→
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This cashew-based dairy-free vegan cheese-y sauce is quick,easy, and rich-tasting. Make your own vegan cheese, yogurt, mayo and margarine! Cheaper and much tastier than store-bought, this e-book brings you the best 12 recipes for dairy alternatives from The Recipe Renovator blog. Complete with an ingredient list, quick recipes, and a more complex artisan vegan cheese, this will get you started making your own cheese and dairy substitutes today. Whether you are a vegan for ethical reasons, have gone plant-based for health reasons, are lactose-intolerant, or just want to eat fewer animal products, this book will give you everything you need to create your own “dairy case” at home. Recipe and photo from Twelve Terrific Dairy Substitutes: Vegan and Gluten-Free by Stephanie Weaver, © 2013. Used with permission. Read More→
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