Vegan
3063 recipes found
Creamy Turmeric Ginger Tea
This is a loose riff on the turmeric tea from 101 Cookbooks. Turmeric is an anti-inflammatory, and when combined with the cold-soothing powers of ginger and honey, it makes a powerful restorative. I use almond milk as the base for my turmeric tea, both because it helps release fat-soluble compounds in the spices and because I like the nutty creaminess it gives against the bitter tumeric and sharp ginger. This is the perfect soother if you have a cold, a sore muscle, or even menstrual cramps.
Five-Ingredient Feel Good Soup
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well.
The Cold Buster Concentrate
Super Cold-Buster! This anti-inflammatory beverage is soothing when you have a cold or flu. The recipe makes a concentrate that you can mix with hot water. I find this much more convenient than brewing up a fresh batch every time I need a cup.
Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu
Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.
Orange-Scented Winter Squash and Carrot Soup
I was looking around for new approaches to winter squash and found a wonderful looking recipe in “Plenty More,” the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Chard Stalk, Celeriac and Leek Soup
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.
Almonds chocolate barks, a.k.a. Turrón
Guilty-free chocolate bark made from cocoa butter, chopped almonds, organic dark chocolate and chia seeds. A healthy version of the traditional Spanish sweet for Christmas.
Moong daal Bhajiya /lentil fritters
This recipe makes crispy fried nuggets, or fritters, with yellow lentil, fresh fenugreek and potatoes. Wash and soak moong daal for about 3 hours. Grind daal.
Beet, Orange, and Black Olive Salad
This Beetroot Salad recipe is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water.
Chunky Chickpea Sweet Miso Paste
Making a soy-free chickpea miso paste recipe at home is embarrassingly easy, especially now that we can now use the internet to order pre-cultured koji rice.
Apple Butter: Small-Batch, Slow-Cooked
This is the recipe for small-batch apple butter is for when you over-bought on apples last weekend and just can't eat another caramel-dipped slice.
Endive with Pear, Walnut + Goat Cheese
A snack bite recipe for Endive with pear, walnut + Goat Cheese. The sweet nutty mix is exquisitely paired with savory goat cheese. Perfect for any occasion.
Braised Whole Belgian Endives (Indivie Intere a Crudo)
This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving.
Raw Cranberry Chutney
Did you know raw cranberries can taste really good and are super good for your health! This holiday inspired recipe uses raw cranberries, orange juice and zest, jalapeño, and maple syrup for sweetener. This sauce gets better over time, so make sure to let it marinate at least overnight before serving.
DIY Everything Bagel Croutons
I'm getting more comfortable in the kitchen. This time, I thought, "hey, I have stale bread, why not make Everything Bagel Croutons recipe?" And so I did.
Butternut Squash Fries
Sweet and rich butternut squash fries lightly seasoned with salt and fresh parsley. Crispy on the outside and soft on the inside, these fries are perfect for the fall season.
Healthy Granola for an Energizing Breakfast
Breakfast is my favorite meal of the day. And I want to make it as healthy as possible. I also love oats for breakfast as they're dead delicious, simple to make and protein rich. Here's my healthier version of granola.
Ploye, Traditional Buckwheat Pancake
Ploye is a traditional French Canadian recipe made with 3 ingredients, and used in place of bread or served for breakfast. Gluten free, egg free, dairy free.
Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce
You know that time when you had that meal, and there was something that you never thought you'd like which turned out to not only be a revelation, but also was something that you just couldn't quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I've landed on a "recipe" which ain't it, really, but it's close enough for me.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.
HONEY NUT CLUSTERS
A little chunk of heavenly goodness and the right amount of crunch with not-too-sweet honey, this nut clusters recipe includes pecans, Brazil nuts, and almonds.
Crispy Vegan Coconut Bacon
This recipe makes savory, smokey and slightly sweet vegan "bacon" easily made from unsweetened coconut flakes. It calls for agave nectar and tamari.
Bailiwick
Refreshing and light, but still boozy... don't switch out the fresh orange juice for concentrate. It's just not the same thing!
Masala Moscow Mule
My first taste of the Moscow Mule was from Amanda Hesser's Recipe on the site, and Its my favorite! My twist is using a Vodka infused with Masala Chai spices.