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Vegetarian food

Jason Wrobel. Vegan grocery list: Top 50 staples for a meat-free diet. Just because someone doesn’t want to eat things that once roamed about doesn’t mean they have to sacrifice the pleasures or cooking and eating. On the contrary, with the right ingredients, a vegan diet can be as sumptuous as any other. The items listed here fall into three basic categories: ingredients that can stand in for their animal-based counterparts; ingredients to enhance plant-based dishes; and ingredients to add nutrients that a vegan diet may be lacking. This list is in no way complete — but it’s a fantastic place to start. A word to the wise: When first transitioning to a vegan diet, you may feel the need to add fake animal products to your meal plan. That’s fine if it helps you step away from the cows; but in general many of these items are highly processed — glorified vegan junk food –—and you may be better off without them.

We’ve listed some of the better products here; just be aware and take a look at the ingredients list when shopping. Sour cream: Again, Tofutti. Christmas Meat-Free Magic Loaf. Many people have been telling me that they wish they could prepare their Christmas dinner a day ahead, always concerned about having time to enjoy the day itself.

It is for that reason that I have created this dish. The parsnips and carrots are already integrated into this dish, and therefore you only need to prepare some roast potatoes and brussels sprouts on the day. Of course the potatoes can be peeled and cut a day ahead, and the brussels can be washed and crossed in readiness for steaming half an hour before they are served. The gravy can also be prepared the day before, as can the dessert and pudding from my blog. So Christmas this year, 2013, can be a relaxed and enjoyable one for all, including your dear self. Important Note : The first piece of advice on this magic loaf is to prepare and cook it a day ahead.

Serve with my Parsley & Mushroom gravy – see recipe below. extra virgin olive oil for frying 1 large parsnip, peeled and grated (I used my processor for this) 2 cloves garlic. Homemade Hummus. Fall Recipes for Soups and Stews. Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

Recipe: Sweet Potato & Black Bean Chili. A Homemade Vegan Mayo Recipe That Will Blow Your Mind. After you try this you will wonder why you haven't made your own all along. It’s way cheaper than buying vegenaise and it really is stupidly simple. Anyone with a blender can do this. Trust me. By making your own mayo you can also control exactly what you put in it. Homemade Vegan Mayo Makes 1 1/2 cups 1/2 cup soy milk 1/2 teaspoon sea salt 1 teaspoon ground mustard 2 teaspoons garlic powder 2 teaspoons apple cider vinegar 2 teaspoons agave 1 cup organic canola oil Directions: Place soy milk, sea salt, ground mustard, garlic powder, vinegar and agave in a blender. Take the middle part of the blender’s lid out while the blender is still running and slowly pour in the canola oil. Place the lid back on and blend until the mayo is thick and creamy.

Notes: This recipe is awesome as is or you can use it as a base and add whatever flavor you like. Do you need more vegan recipes in your life? Almond milk | The Organic Kitchen Blog and Tutorials. Have you ever wanted to make something or for that matter do something and you just never seem to get around to it? You put it off and push it back and when you finally do it, it is so much easier than you thought that you wonder what took you so long? I have. I have wanted to make almond milk for years but just kept putting it off. After reading an article about the dangers of the food additive carrageenan I finally got off my duff and did it!

Carrageenan is a thickener used in many dairy and non dairy items and seems to be somewhat controversial. And let’s face it…homemade is always better and healthier anyway! You will need a large bowl, a blender, a screen colander and a nut milk bag. 1. 2. 3. 4. If you want to sweeten it up add some honey or stevia drops, or put back in the blender with a few dates.

Please note that because homemade nut milks have no thickening agents they will separate, so shake well before use. Check out my cookbooks here. How To Make Cambodian Coconut Basil Sweet Potato Fries. The Food for the Hungry Chef Team Extraordinaire is back again... this time tackling a new Cambodian recipe: Sweet Potato Fries (coconut style). Trust me, if we can do it... you can too! I first learned about these traditional finger licking treats on a visit to Anlong Veng, Camobodia, where I met Kinohoi, a 20 year old visionary and entrepreneur. After tasting the hot fries sold from her roadside stand I was not surprised to hear how they kept locals coming back for more. Warning: Try this recipe at home and you will have plenty of neighbourhood children (and most likely a few grown up kids too) lingering outside your kitchen window. Kinohoih, was kind enough to share her 'secret' recipe with us.

It is a recipe that has boosted her income as well as her confidence as a business woman. Cambodian Coconut Basil Sweet Potato Fries Ingredients: 2 large sweet potatoes cut in to fries1/4 cup coconut oil1 cup shredded coconut1 bunch fresh basilsalt (to taste) The cooking instructions were simple: 1. Vegan Sweet Potato Bowl with Chimichurri. Nutritional information Serves 4 30 minutes or fewer Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat.

Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa. Sweet Potatoes and Quinoa 2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.) 1 tsp. olive oil 1 cup red quinoa, rinsed and drained 2 small, ripe yet firm avocados, peeled and sliced, optional Chimichurri ¼ cup olive oil 3 cups loosely packed Italian parsley leaves, roughly chopped 3 Tbs. lemon juice 2 cloves garlic, minced (2 tsp.) ½ tsp. sweet paprika ¼ tsp. red pepper flakes 1. 2. 3. 4.

September 2013 p.32. Top 25 Raw Vegan Soup Recipes. If you think your friends or followers will enjoy these wonderful and healthy raw vegan soup recipes, please share on Facebook, Twitter or Google+ . You can also Pin this page to your Pinterest boards. Feel free to pick anyone of the twenty five images on this page — they’re all from the very best vegan websites!

Does a delicious, tasty, healthy and easy to prepare soup sounds great to you? If you are lacking ideas to make a variety of soups at home, then do not worry anymore because we are giving you 25 of the best raw vegan soups from different spectacular bloggers and chefs. Our top 25 raw vegan soup recipes is a recipe collection that is acceptable wherever you are around the world. You may serve it cold, chilled and warm. So what are you waiting for? Top Raw Vegan Soup Recipe # 1 Raw Green Pea Soup From Click here for the full recipe Top Raw Vegan Soup Recipe # 2 From Click here for the full recipe Top Raw Vegan Soup Recipe # 3 From Slide115.jpg (2999×2249) » Bolognese Madness. What could taste better than a most luscious, full-flavoured, Mediterranean Bolognese ? Now that’s my feeling – but the comfort and anticipation of the culinary pleasure one receives from this simple yet delicious sauce is truly fulfilling and magnificent – the house is filled with the aroma it emits, and the anticipation of dinner is just filled with joy.

I make many versions, and here is one for you to make and enjoy any time of the year. Easy to make too ! Serves 2-3 extra virgin olive oil 1 medium sized onion, very finely chopped (you can do this in the food processor to save time) 2 to 3 cloves garlic, finely chopped 2 or 3 bay leaves 1 x 14 oz (400g) tin chopped tomatoes (get good quality here or better still use fresh tomatoes if you wish *) ½ tsp coriander seeds (optional) 1 tsp agave nectar, or brown sugar ¼ cup (60 mL) white wine ½ tsp hot curry powder 2 Tbsp tomato paste/puree 1 tsp sea salt ½ tsp oregano 1 Tbsp brown sauce (I used HP) 1 tsp vegan butter (optional) 1 cup (250 mL) water.