Vegan
3066 recipes found
Raspberry Coconut Quinoa Breakfast Bowl
A perfect way to start the day! It's healthy and delicious and will keep you going.
Homemade Almond Butter
This is the perfect spread to have on toast in the morning, a sandwich in the afternoon, or even with some sliced strawberries and bananas.
Homemade Vegan Pasta
No more of that boxed stuff for you! Try this homemade vegan pasta recipe with all purpose flour, salt, and an egg equivalent or Ener-G egg replacer with water.
Chunky Avocado-Papaya Salsa
This is based on a recipe in Kim Sunée’s wonderful new book, “A Mouthful of Stars” (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn’t have Asian pears. So I used an apple, and loved it. It’s the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I’ve made them optional.
Tabouli.. Healthy, Simple and Delicious!
This is our family's recipe which has been handed down for many generations, and is included in virtually every family gathering by popular demand! Everyone, from the little ones to the grandparents, love Tabouli, so when we make it, it's a big production! It's healthy, delicious, and one of those dishes that will have the kids lining up to take home if there are any leftovers.
Vegan Taiwanese Shaved Ice
This Taiwanese shaved ice recipe is a slightly lighter, at-home version of the classic that uses cooked down coconut milk instead of the condensed milk.
minted green bean salad
this was my mom's recipe and I'm certain she learned it from her mom. It's a hit with everyone I know and always better if it marinates a few hours in the fridge. Note- I rarely measure these ingredients so you may need to adjust to taste. We like it with more vinegar than most and as it marinates you may need to taste and add more of one or more ingredients. Enjoy!
Sweet Potato, Chickpea, Avocado, and Egg Sandwich
This sandwich is inspired by the sweet potato pate I ate at Vedge, a wonderful vegetable-focused restaurant in Philly.
Black Rice and Lentil Salad on Spinach
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking. The cooked rice and lentils will keep for 3 or 4 days in the refrigerator.
Bulgur and Chickpea Salad With Roasted Artichokes
Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I’ll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.
Barley and Herb Salad With Roasted Asparagus
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it. I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Roasted Red Pepper Za'tar Hummus- Adapted from Ottolenghi
I make 2 lb bags of chickpeas and freeze in 2 cup portions in order to keep up with the steady demand for this hummus but it's equivalent to one can of beans in the case I run out. It's like butter, only not, because it's packed with all that amazing fiber, protein, iron and antioxidants. It's also low in sodium, no added oil, low fat, plant strong, vegan, and toddler approved so I get all warm and fuzzy when I find the licked clean bowl in the sink.
Panisses (Chickpea Fries)
After lots of trial and error, I created this recipe for panisses, chickpea fries, out of chickpea flour, vegetable stock, water, olive oil, parsley, and salt.
Chickpea Soup with Rosemary
This is really simple, delicious and inexpensive. I believe I originally saw this in a La Cucina Italiana about 10 years ago aptly titled Zuppa di Ceci. I have been unable to locate the original recipe. This is my version adapted to my own tastes and using standard US can sizes.
Ten Minute Spring Rolls
The actual prep time for these delicious spring rolls depends upon your choice of veggies, but when time is of the essence, ten minutes is enough. Cabbage, lettuce, avocado, tofu and sprouts are your speediest options. Carrots, peppers, cukes and herbs take a bit longer, but not much. The rest is a snap; just dip the spring roll wrapper in water for a few seconds as it softens like magic and you’re ready to fill and roll.
Broiled Grapefruit
Incredibly easy recipe with delicious results
A Posh Orange
Once you have tried an orange this way, there is no going back. You won't regret it.
Dan Leader's 4-Hour Baguette
This baguette recipe is the push you need to start baking your own bread. It will only take you 4 hours and it will rival your favorite bakery's french bread.
Oatmeal with Almond Milk and Chia Seeds
The best part of this Oatmeal with Almond Milk recipe, from beginning to end, it takes less 10 minutes to make this healthy, filling, and simple breakfast dish.
Candied Blood Oranges and Simple Syrup Infusion
Making this candied blood orange recipe is a truly sensory experience, from the aromatic simmering water, sugar, & orange slices to the translucent slices.
Tropical Pineapple Sorbet
This creamy pineapple sorbet recipe is short and sweet and if you don’t have an ice cream maker, you can make popsicles or freeze it in an ice cube tray.
Vegan Blood Orange Jello
This Vegan and Gluten free blood Orange Jello recipe is a great fruit snack. They can be made with or without additional sugars [I used a small amount of honey].
pan-fried with tomatoes
This is a common home dish for dinner in China. In North China, it'll be a more salty one, and in South China, people like it more sweet. I'm introducing a South recipe here.
Moffles!
For this moffles recipe, the waffle iron transforms the texture of the hard, dense mochi block so that the outside is crispy crackly, while the inside is soft.