Browsing Category

Savor and Flavor

Vegan Dairy-Free Brie Cheez

This lovely round of creamy Vegan Dairy-Free Brie Cheez is delectable by itself. It’s also delicious on crackers or in sandwiches and is especially elegant as a snack or dessert served with fresh, crisp fruit, such as Asian pears. This versatile uncheese also makes a terrific pizza topping. Slice it thinly or thickly into wedges.  Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.*
Continue Reading…

Balsamic Basil Watermelon Antipasto

Balsamic Basil Watermelon Antipasto by Joelle Amiot from JarOHoney

This recipe for Balsamic Basil Watermelon Antipasto is perfect for summer. Freshen up any backyard barbecue with these tasty appetizers.

We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon.

This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.
Continue Reading…

Minty Apple-Apricot Chutney

Apricot chutney recipe

A spoonful of this sweet-tart minty apricot chutney, made with fresh apple and dried apricots, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like to the recipe. Continue Reading…

Vegan Tortilla Spirals

These Vegan Tortilla Spirals make especially pretty appetizers if you use different-colored flour tortillas. Tortillas come in a variety of colors (such as red, green, and yellow) and flavors—including sun-dried tomato, pesto, spinach, and whole wheat. Try switching up the recipe by using the different filling combinations suggested as variations! Continue Reading…

Creamy Veggnog (Vegan Eggnog)

vegan nog recipe

Eggnog is the official beverage of December. It’s rare to encounter it any other time, and it truly is Christmas spirit in a cup.  We were so pleased when we whipped up this vegan eggnog recipe and created an egg-free version to sip with some spiced rum or on its own. Extra nutmeg is always welcome! Recipe and photo contributed by Samantha Shorkey, from The Vegan Project. To order What to Feed that Effing Vegan: The Holiday Edition, VegKitchen readers can get this instantly downloadable pdf e-book for just $5 (regularly $7) by entering coupon code: thateffingvegkitchen. This e-book includes 20+ delicious recipes to create a full course holiday dinner plus appetizers, brunch, cocktails, and desserts—along with many gluten-free options! Continue Reading…

Red Lentil Dal

Red lentil dal

This recipe is for Red Lentil Dal—a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color.  Continue Reading…

Vegan Bolognese Sauce

This recipe for Vegan Bolognese Sauce is a meat-free version of the classic Italian pasta sauce. The secret ingredient? Lentils! You can prepare the sauce in advance, then let it cool down and put it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.

Vegan Bolognese Sauce
Serves: 8 cups
 
Ingredients
  • 1 tbsp olive oil
  • 1 onion, cubed
  • 1 clove garlic, crushed
  • 1 cup dried red lentils, rinsed
  • 1 (28 oz / 796 mL) can crushed tomatoes
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh parsley, chopped
Instructions
  1. In a large saucepan, heat oil over medium heat.
  2. Add onion and garlic. Cook, stirring, for about 3 minutes or until softened.
  3. Add pepper and cook, stirring, for 5 minutes.
  4. In the saucepan, add lentils, tomatoes, tomato sauce, water, tomato paste, salt, and pepper. Mix well.
  5. Bring to a boil. Reduce to low heat, cover and simmer, stirring occasionally, 40 to 50 minutes or until sauce has thickened.
  6. Stir in oregano and parsley and continue cooking for 10 minutes.

 

Grilled Red Pepper Hummus

What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.

Grilled Red Pepper Hummus
Serves: 6-8
 
Ingredients
  • 1 (540 ml) can chickpeas, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1 clove garlic, minced
  • â…“ cup water
  • 1 tsp ground cumin
  • ½ cup grilled red peppers
  • salt and pepper
  • â…“ cup olive oil
Instructions
  1. Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings.
  2. Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.

 

Fresh and Chunky Homemade Salsa

Fresh and Chunky Homemade Salsa

I love this Fresh and Chunky Homemade Salsa! You can multiply the recipe and preserve it in a Mason jar to enjoy it longer.

 

Fresh and Chunky Homemade Salsa
Serves: 6-8
 
Ingredients
  • 2 tbsp olive oil
  • 1 green pepper
  • 1 small red onion, chopped
  • 2 to 3 cloves of garlic, to taste
  • 2 jalapeños, to taste
  • 2 tbsp ground cumin
  • 4 cups ripe tomatoes, sliced, seeded, and chopped
  • ½ cup tomato paste
  • ¼ cup white vinegar
  • ½ cup fresh cilantro, chopped
  • salt and pepper, to taste
Instructions
  1. Combine peppers, onion, garlic, jalapeño peppers, and cumin in a bowl.
  2. Add the tomatoes and the rest of the ingredients.
  3. Let it sit for about 25 to 35 minutes.

 

Basic Herbed Cheese (Raw and Vegan)

basic herbed cheese (raw and vegan)

Some vegans find it difficult to give up cheese even though they know it’s not the best food to consume. Cheese is very high in calories and fat. To that, add sodium and cholesterol. Cheese may taste good, but like all animal products, there is no reason to eat it when you have healthy alternatives. This recipe for Basic Herbed Cheese is a healthy, vegan alternative for vegans and non-vegans alike who are looking for an alternative to cheese.

As for cheese alternatives in general, basic raw cheeses often contain nuts, probiotics, or rejuvelac for curing, lemon, salt, nutritional yeast, and some Irish moss for thickening. In addition, you can add a variety of herbs to enhance the flavor. Recipe and photo contributed by Mimi Kirk, from Live Raw: Raw Food Recipes for Good Health and Timeless Beauty (Skyhorse Publishing, 2011). Photo by Mike Mendell.
Continue Reading…

Vegan Onion Marmalade (Savory Spread)

Vegan Onion Marmalade (Savory Spread)

This recipe for Vegan Onion Marmalade makes a tasty savory mixture that you can spread over all your dishes—well, almost all!

 

Vegan Onion Marmalade (Savory Spread)
Serves: 4
 
Ingredients
  • 4 onions, finely sliced
  • â…“ cup vegan butter
  • ½ cup sugar
  • ¼ cup balsamic vinegar
  • salt and pepper, to taste
Instructions
  1. In a saucepan, soften the onions in the butter over high heat for about 10 minutes. Add the sugar and vinegar. Cook for 10 minutes.
  2. Reduce the heat to very low heat and continue cooking for about 30 minutes, stirring occasionally. Season with salt and pepper.

 

Creamy and Rich Vegan Alfredo Sauce for Fettucine

It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is!  Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. You can vary this by sautéing onions, mushrooms, diced red bell peppers or other vegetables first, then adding the other ingredients. Contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious sauce. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen