Vegan
3066 recipes found
Brittle made with Jaggery!
Brittle recipes can be made with your favorite nuts or seeds– Peanuts, almonds, cashews, sesame seeds or even flax seeds. Jaggery is an unrefined form of sugar.
Raspberry Dark Chocolate Bark
This is an easy to make Raspberry Bark recipe that is very suitable to be made in bulk and be wrapped up as edible gift. It's also perfect to make with kids!
Dark Chocolate and Pomegranate Bark
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.
Toasted Rosemary Pecans
In South Georgia, pecans are a staple to many dishes, but they are delicious simply toasted and topped with your favorite herb or seasoning. My friend Katie, who has also relocated from the south, still offers these warm delights whenever she gets the chance. It is so funny how good these simple toasted nuts can be!
Herbed Butternut Squash Chips
Oven Dried Cranberry and Orange Peel Salt
This Oven Dried Cranberry and Orange Peel Salt recipe is a fun way to use up a handful of leftover berries and serves as a unique edible gift. Try it!
Purple Sweet Potato Smash
Super Simple. These naturally purple sweet potatoes stand on their own and taste even better than they look!
Autoimmune Paleo Pesto
A Paleo Autoimmune Staple. Happy, simple and versatile. Free of cheese and pine nuts for those on the autoimmune paleo diet!
Parsley Miso Pesto
I had a bunch of parsley but no nuts or Parmesan for my pesto recipe. What I did have was a tub of white miso which replaced both the nuts and cheese in pesto.
Pea and Green Garlic Soup
This might just be the quintessential spring soup--fresh peas, green garlic, and mint, pureed with water. It's incredibly light and soothing, and delicious either warm or cold.
Coconut Whipped Cream
This is the most deluxe dairy-free dessert/beverage topper ever. Its success hinges on the formation of solid cream at the top of the can after refrigeration. You can sweeten it as much as you like -- I find the coconut cream has a natural sweetness to it so I hold back a bit.
COokies
asdas
Apple Chips
I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom.
Individual, bite sized chocolate pecan "pies"
A very lazy "pie".
Gooey Chocolate Fudge Frosting Made Skinny
This recipe is so rich and decadent without the guilt! Enjoy this delicious frosting with few ingredients. It's gluten free, vegan too. Pour over your favorite cake or cupcakes and enjoy!
Healthy Pumpkin Frosting
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/
FLASH FRIED BRUSSELS SPROUTS LEAVES
As a snack these crispy little brussels sprout leaves, flash fried and sprinkled with just a little sea salt are as addictive as popcorn. Quick and simple!
Lingonberry-Poached Pears
Similar to the cranberry Americans know so well, lingonberries are an important ingredient in Scandinavian kitchens. Their tart, juicy flavor lends a warming touch to these easy poached pears, and with just a handful of ingredients, this is perfect for a weeknight dessert. (I originally posted this recipe on my Scandinavian food blog, Outside Oslo.)
Chocolate Avocado Frosting
OK, it may sound kind of gross, but is is super smooth and creamy. The key is using high quality cocoa.
Brussels Sprouts with Pine Nuts and Thyme
In this recipe, you will sauté Brussels sprouts in white wine and caramelized garlic, then cook over high heat with pine nuts and thyme until browned.
Heirloom Tomato Stack
Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, and potatoes as well as tomatoes. Without human intervention, we are able to grow a tomato that tastes the way it was intended to taste. I think they taste like a juicy summer watermelon and it’s wasteful to prepare them with much more than salt and pepper. The balsamic vinegar you choose for this should be aged a minimum of 6 years, but the older the better.
Roasted Red Peppers
This roasted red peppers recipe have so many uses: You can throw them in salads, add them to sandwiches, use them as a pizza topping or turn them into pesto.
Imam Bayildi
There are many recipes for the iconic Turkish eggplant dish, imam bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Mocha Roasted Macadamia Nut Butter
This is a delicious Roasted Macadamia Nut recipe. It's perfectly creamy and (almost) reminiscent of Nutella. Serve it on toast or just eat it by the spoonful.