Gingered carrots by Brett Ede

Fordhook Limas & Kelp Noodle Pesto with Lemon by CrunchyLettuce

Today’s recipe consists of my favorite kelp noodle “pasta”, lightly cooked fordhook lima beans, a mostly raw vegan pesto, and fresh lemon juice.

Rosti Made From Boiled Potatoes by Brett Ede

Un Stuffed Bell Pepper Soup by Brett Ede

Cherry gazpacho by Guest of winter

Tomatoes and cherries... two of my favourite fruits in a fruity twist of the classic gazpacho recipe.

Stuffed Shells (Vegan) by Deric Wieting

Stuffed Shells, gone vegan.

Stuffed Portobello Mushrooms by Kiki Thompson

Avocado-Chocolate Muffins by Deirdre Holmes

After 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.

Asparagus & Sundried Tomato Spaghettini by kirsten's kitchen

think spring!

Spinach Stuffed Mushrooms with Toasted Pine Nuts by Elizabeth Warfield-Murray

This dish is superb! Your friends and family will love this tasty treat as as appetizer or a side!

Carciofi alla romana (Roman-style Artichokes) by Frank Fariello

Dear 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…

Kickin' Mango Salsa by Rawfully Tempting

Quick and easy, but very tasty for those special chips just waiting to be eaten!

Birthday Lemon Cake with Chocolate Ganache by Ksenia

Vegan baking can be a little bit tricky. Sometimes the batter won’t rise, and the result will be more fragile and delicate than with eggs and dairy. This cake really had a very delicate, spongy texture but it rose perfectly. I suppose it was because of the soy yogurt, which I never used as a binder before but that worked perfectly…

VEGAN SOY MILK CARROT POUND CAKE by Robert-Gilles Martineau

Easy Vegan Cake!

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla by Robert-Gilles Martineau

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner! Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!