This impressive, dome-shaped “Gooda Cheez” recipe makes a vegan cheese with a creamy texture reminiscent of Gouda. Slice it into wedges for a delectable snack or appetizer. Recipe contributed by Jo Stepaniak, reprinted from The Ultimate Uncheese Cookbook.* Continue Reading…
This lovely round of creamy Vegan Dairy-Free Brie Cheez is delectable by itself. Itâ€™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.Â Â Recipe contributed by Jo Stepaniak, reprinted fromÂ The Ultimate Uncheese Cookbook.*
This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy â€œadultâ€ snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, fromÂ American Wholefoods Cuisine.*Â Visit the Goldbecks atÂ HealthyHighways.com.Â Photos by Evan Atlas.Â Â
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.Â Recipes and photos contributed by Joelle Amiot from her blogÂ JarOHoney.
Baba GhanoujÂ isâ€”like hummusâ€”a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. Itâ€™s also good as a dip for raw veggies. This recipe is a must-try for eggplant lovers!
Easy to make and deliciously different, this lively pineapple and tomato salsa can be served as an accompaniment to a Southwestern-style meal (to top vegan quesadillas and the like), or as a snack served with stone-ground tortilla chips. Photos by Hannah Kaminsky. Recipe adapted fromÂ Vegan Express. Continue Reading…
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…
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 flavorsâ€”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…
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.Â 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 orderÂ What to Feed that Effing Vegan: The Holiday Edition,Â VegKitchen readers can get this instantly downloadable pdf e-book for just $5 (regularly $7) by entering coupon code:Â thateffingvegkitchen. This e-book includes 20+ delicious recipes to create a full course holiday dinner plus appetizers, brunch, cocktails, and dessertsâ€”along with many gluten-free options! Continue Reading…
This recipe is for Red Lentil Dalâ€”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.Â Continue Reading…
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.
- 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
- In a large saucepan, heat oil over medium heat.
- Add onion and garlic. Cook, stirring, for about 3 minutes or until softened.
- Add pepper and cook, stirring, for 5 minutes.
- In the saucepan, add lentils, tomatoes, tomato sauce, water, tomato paste, salt, and pepper. Mix well.
- Bring to a boil. Reduce to low heat, cover and simmer, stirring occasionally, 40 to 50 minutes or until sauce has thickened.
- Stir in oregano and parsley and continue cooking for 10 minutes.
This tasty mix featuring pretzels, nuts, and dried cranberries in a sweet and savory glaze is an easy snack or appetizer to make for the winter holiday season. It’s also good for munching on while watching movies or sports. This recipe makes about 5 cups. Photos by Evan Atlas.
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.
- 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
- Â½ cup grilled red peppers
- salt and pepper
- â…“ cup olive oil
- 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.
- Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.
I love this Fresh and Chunky Homemade Salsa! You can multiply the recipe and preserve it in a Mason jar to enjoy it longer.
- 2 tbsp olive oil
- 1 green pepper
- 1 small red onion, chopped
- 2 to 3 cloves of garlic, to taste
- 2 jalapeÃ±os, to taste
- 2 tbsp ground cumin
- 4 cups ripe tomatoes, sliced, seeded, and chopped
- Â½ cup tomato paste
- Â¼ cup white vinegar
- Â½ cup fresh cilantro, chopped
- salt and pepper, to taste
- Combine peppers, onion, garlic, jalapeÃ±o peppers, and cumin in a bowl.
- Add the tomatoes and the rest of the ingredients.
- Let it sit for about 25 to 35 minutes.
Some vegans find it difficult to give up cheese even though they know itâ€™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.Â 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.Â Recipe and photo contributed by Mimi Kirk, fromÂ Live Raw: Raw Food Recipes for Good Health and Timeless BeautyÂ (Skyhorse Publishing, 2011).Â Photo by Mike Mendell.
Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens,Â this rich green dip makes a unique statement. The avocado and tahini in this recipe make it extra creamy. Serve dip with tortilla chips, fresh pita, pita chips, raw veggies, or a combination thereof. Photo by Susan Voisin, FatFree Vegan Kitchen. Recipe from Wild About Greens by Nava Atlas.
This Raw Vegan Cheddar Cheese Spread recipe is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches.Â FromÂ The Complete Idiotâ€™s Guide to Vegan Cooking*Â by Beverly Lynn Bennett and Ray Sammartano. Continue Reading…
This recipe for Vegan Onion Marmalade makes a tasty savory mixture that you can spread over all your dishesâ€”well, almost all!
- 4 onions, finely sliced
- â…“ cup vegan butter
- Â½ cup sugar
- Â¼ cup balsamic vinegar
- salt and pepper, to taste
- 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.
- Reduce the heat to very low heat and continue cooking for about 30 minutes, stirring occasionally. Season with salt and pepper.
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!Â 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 sautÃ©ing 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…