All recipes » Vegan
Vegan Pad Thai by Elizabeth Warfield-Murray
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1 vote
1776 views
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Simple Vegetable Soup by JillThis is the tastiest way to clean out your fridge and keep your weight down! All sizes are approximate and all ingredients are optional. I usually use whatever I have at the time. Frozen works very well in this recipe and makes for very fast preparation! If you have a crock pot just combine all the ingredients. Organic… |
2 votes
2071 views
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Avocado-Chocolate Muffins by Deirdre HolmesAfter getting inspired to include the healthy mono-unsaturated fats, as well as many as 20 valuable nutrients in the avocado in baking, I found a couple of good looking recipes on Joy the Baker's website. I took a cake recipe of Joy's as a starting point, and created a healthier muffin version. |
2 votes
4343 views
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Vegan Japanese Cuisine: Yuzu Miso Dressing by Robert-Gilles MartineauVegan and vegetarians do sometimes experience problems making dressings for their food. The Japanese have an easy and very tasty way to remedy for such an issue: Yuzu Miso Dressing/Lime and miso dressing! |
2 votes
3253 views
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Asparagus & Sundried Tomato Spaghettini by kirsten's kitchenthink spring! |
1 vote
4389 views
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Spinach Stuffed Mushrooms with Toasted Pine Nuts by Elizabeth Warfield-MurrayThis dish is superb! Your friends and family will love this tasty treat as as appetizer or a side! |
1 vote
3204 views
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Mango Pudding/Ice Cream by Rawfully TemptingThis lovely dessert can be served as is...like a creamy pudding, or frozen and scooped out like ice cream. |
1 vote
2516 views
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Sushi Rice: The Recipe by Robert-Gilles MartineauI’ve been asked for some time about the secrets of making sushi rice, or “shari/シャリ in Japanese, but actually there are no real secrets, only a method. The following recipe is professional and involves a large volume. Think of a sushi party before preparing it. There are simpler versions (the Missus is particularly good at it!) and… |
1 vote
4652 views
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Chicken-Free Noodle Soup by Mark Reinfeld20 min prep / 35 min cooking / 4-5 servings |
1 vote
1418 views
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Vegan Pumpkin Bread by Michelle TsaoSo moist and flavorful even non-vegans will fall in love with this guilt-less comforting vegan pumpkin bread. You can even bake the batter in muffins tins for some vegan pumpkin muffins! (They'll taste like cupcakes!!) |
2 votes
6290 views
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Cocoa Pumpkin Chia Granola by Michelle TsaoA low-fat, delicious, east granola recipe that's healthy and unique! It tastes great on it's own and on top of yogurt. You can even bake it into your favorite treats, like muffins and cakes! |
2 votes
7038 views
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Carciofi alla romana (Roman-style Artichokes) by Frank FarielloDear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman… |
2 votes
11866 views
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Vegan Chinese Carrot Salad by Robert-Gilles MartineauChinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe! |
1 vote
4558 views
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Vegan Japanese Cuisine: Dried Persimmon Appetizer by Robert-Gilles MartineauIf you cannot find fresh persimmons, you still can create great and simple appetizers with sun-dried ones! They make for very sweet preseve fruit but also combine so well with sour vegetables as an appetizer! Dried Persimmon Appetizer! |
1 vote
6419 views
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Vegan Japanese Cuisine: Persimmon Salad by Robert-Gilles MartineauPersimmons are still found anywhere in Japan and more and more abroad. Sweet they might be but they do provide a great taste when combined in salads with supposedly sour ingredients. Here is a simple appetizer/salad recipe that should tempt everyone! Persimmon salad! |
1 vote
3399 views
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