Recipes

Vegetarian. Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →

Fatfree Vegan Recipes. The Vegetarian Resource Group (VRG) Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update. Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice.

Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org Web site questions or comments? Poppy Seed Ramp Dressing. Ramps are a seasonal spring delicacy: a wild-foraged allium that only grows for a few weeks out of the year in our North Eastern region. Starting in the early spring, I begin throwing these flimsy onion-like greens in everything from salads to chilled soups. Unfortunately ramps are only available for a few weeks but if you scurry out to your farmer’s market this week, you can toss them to into your recipes for a boost of Rampy flavor.

And so I thought since it is Rampy Season and all, I’d share with you a delicious recipe I created this week using newest gem: Barlean’s Flaxseed Oil. I’m in love with it and have been pretty much adding it to everything I can think of. Okay well, maybe not everything but almost everything. I’ve been using this tasty oil in my morning oats, afternoon salads, evening pilafs and dessert smoothies. Now go ahead, dip those lil’ fruits n’ veggies into this fabulous dressing.

Is your mouth watering yet? Gluten Free Mocha Ice Cream Sandwiches. These are the perfect warm weather treats for coffee and chocolate aficionados. With the classic combo of cocoa and espresso, these ice cream sandwiches are sure to give you a nice pick-me-up while letting you keep your cool. Gluten Free Mocha Ice Cream Sandwiches Ingredients Mocha Ice Cream 2 cans full fat coconut milk1/4 cup cocoa powder3 tsp instant espresso powder1 cup organic granulated sugar1/2 tsp salt Mocha Cookie 3/4 cups vegan margarine1 3/4 cups organic granulated sugar1 tsp vanilla extract2 tbsp flaxseed meal mixed with 4 tbsp water1/2 tsp sea salt1/2 cup + 2 tbsp cocoa powder1 1/2 cups brown rice flour1 cup sorghum flour1/2 cup potato starch1 tsp xanthan gum2 tsp instant espresso powder Preparation Mocha Cookie Assemble your ice cream sandwiches!

Chill baked cookies in fridge briefly until cold (if they are even slightly warm, they will cause the ice cream to melt!) Herby Bean Soup And Garlic Bread. People who are unfamiliar with the vegan diet may think that vegan food would lack in flavor, but they couldn't be farther from the truth. Just be sure to use herbs and spices to amp up the flavor of your favorite vegan dishes. These vegan recipes showcase the wonderful flavors of rosemary (in the soup), and parsley and basil (in the garlic bread). Herby Bean Soup And Garlic Bread Ingredients Bean Soup 2 sweet yellow onions, diced2 cloves garlic, minced1 398ml cannellini beans1 540ml white kidney beans4 cups vegetable stock1 bay leaf1 fresh rosemary branch1/2 tsp sea saltpinch of pepperolive oil and fresh rosemary for garnish Garlic Bread 1 french baguette, cut into 1 inch thick slices1/2 cup earth balance2 garlic cloves1 tsp nutritional yeastpinch of sea salt and pepper2 tsp fresh parsley1 tsp fresh basil Preparation In a large pot, saute onions in olive oil over medium heat until translucent, about 10 minutes.Add garlic and cook one to two more minutes.

Fueling Your Workout with Lentil-Kale Vegan Risotto. Many new athletes are understandably concerned about what they should eat to fuel the "big workout. " The definition of a big workout will vary depending upon the athlete and the sport. For a runner preparing for a half-marathon, it may be the eight, nine or 10 mile training run. For a beginner triathlete it may be the first solid brickworkout. Your instinct may be to worry about what to eat or drink a few hours before, as well as during the workout (both valid concerns to be explored). My own approach, however, is that I don't want much on my stomach during the workout, but I want enough energy to support my effort and still feel light on my feet. Therefore, for more moderate "big workouts," I rely on the reserves my body has stored from meals over the few days leading up to the workout-- especially my last meal. Here's my favorite pre-"big workout" dinner of choice: A hearty beans, greens and grain dish.

Lentil-Kale Vegan Risotto Ingredients Preparation Notes. Tofu Pakoras. Marrying together ingredients from different global cuisines makes for a great kitchen adventure. A hint of Mexican chipotle chili in a Moroccan chickpea stew. A spoonful of miso paste instead of cheese in an Italian basil pesto. A burst of Indian cardamom and mango in a luscious cupcake.

What’s not to love? Cooking globally is easier than ever in our world, and no one stands to benefit from all those exotic ingredients in the supermarket aisles as much as we vegans do. Forced as we are to make our way in a largely omnivorous world, we develop that creative cooking muscle faster than most. And we’re adventurous: we embrace new cuisines and cultures with verve and gusto and the thrilling belief that no food is not worth trying, so long as it doesn’t involve an innocent animal. Exotic ingredients also give us a great opportunity to breathe life into an old, even boring, staple like tofu. If you’re been to an Indian restaurant, you’ve no doubt had a pakora. Vegan Dumplings. Whether you call them dim sum, dumplings or pot stickers, these delectable Asian snacks are hard to resist. They can be prepared either steamed or fried, but since this type of decisions can be tough, I suggest making these vegan dumplings both ways.

The sautéed mushrooms give the filling a hearty texture, while the cilantro and bell peppers add a fresh crunch. The fried dumplings, or pot stickers, are golden and crispy, while the steamed ones have a light and slightly chewy texture. A simple spicy sauce is the perfect partner for these savory snacks. Once prepared, the only thing left to decide is which way you prefer- steamed or fried! Vegan Dumplings Ingredients 1 package round egg-less dumpling wrappersabout 3 tbsp vegetable oil Filling Spicy soy dipping sauce 1/3 cup soy sauce½ hot chili, minced1 tsp rice vinegar½ tsp sesame oil1 green onion, minced Preparation For the filling, quickly sauté the mushrooms and garlic over medium heat until soft.

Mushroom. Giouvarlakia (Greek “Meatball” Soup) This soup was one of my favorite soups in my pre-vegan days. And I always wanted to veganize it. It’s really delicious and hearty. It might look a little bit complicated but believe me it’s not difficult to make. It’s perfect for the cold days and it will instantly make you feel better if you are sick. Giouvarlakia (Greek "Meatball" Soup) Ingredients 1 ½ cup dry brown lentil¾ cup plus 2 Tbsp long grain brown rice1 small onion, diced1 handful of chopped fresh parsley1 liter plus 1 cup vegetable broth2 Tbsp of olive oilJuice from 2 big lemons1 Tbsp corn flour2 Tbsp ground flax seeds¼ cup breadcrumbs½ cup flour for rolling the balls (I used a combination of all purpose and soy flour)Salt and pepper to taste Preparation In a medium pot place the 1 liter of vegetable broth and the dry lentil and bring to boil over medium high heat.

Iced Banana Pecan Cake. People often ask me how I do it, eating a vegan diet. They sound bewildered that I can give up things like milk chocolate, pizza, or Lucky Charms. I know what you’re thinking, clearly my friends have stupendous tastes in food. They obviously equate veganism with deprivation. I’m a vegan, it’s true. And the message I like to share is that being vegan isn’t about restriction. It’s not about what I can’t eat, but discovering the world of opportunity in the things I can eat. And my favorite way to end the evening is to have a slice of cake! Not only is this cake vegan, it’s also gluten-free and packed with some nutritional punch thanks to those bananas, pecans, and chia seeds.

So, how do I do it? Iced Banana Pecan Cake Ingredients Cream Cheese Icing 1 16 oz container Vegan Cream Cheese, softened1/2 stick Earth Balance margarine, softened3 cups powdered sugar3 tablespoons soymilk Preparation Cake Icing Cream together the vegan cream cheese and margarine until smooth. Pecan. Vegan Sloppy Joes. Having once been a terribly picky eater, sloppy Joes are one of those meals that I remember loving as a child. There’s something to be said for a dish that you’re supposed to eat with your hands and get all over your face! This vegan spin on a summer camp classic is just as simple as it is satisfying. Combine crumbled tempeh with some veggies, spices and tomato sauce and you’ve got yourself an easy weeknight dinner that everyone (even the pickiest of eaters) will love! Vegan Sloppy Joes Ingredients 2 tbsp veggie oil1 onion, diced3 cloves garlic, minced½ bell pepper, diced1 jalapeno, diced½ tsp dried oregano½ tsp cayenne¼ tsp cumin2 packages tempeh, crumbled (Or Learn how to make tempeh at home by following this recipe)1 tbsp raw sugar1 cup tomato sauce⅓ cup ketchupSalt and pepper to taste4-6 whole wheat burger bunsDaiya cheddar cheese shredsDill pickles for garnish Preparation In a large pot, heat the oil over medium heat.

Tofu Scramble. One of the first things I missed when I went vegan was scrambled eggs in the morning. This recipe is more delicious, much healthier, and no animals were harmed in the making of this scramble. It’s the perfect breakfast meal for my family! Curried Tofu Scramble Ingredients 1 potato1 onion½ green pepper½ cup of chopped mushroomsOne package of extra firm tofu (learn how to make your own tofu by following this recipe)2 tbs. of nutritional yeast flakes2 tbs. of turmeric powder1 tsp. of curry powderA pinch or two of pepperHandful of fresh spinach1 tomato1 avocado1 tsp. of olive oil Preparation Chop the potato into small cubes.Add the olive oil to your skillet and cook the potato cubes on medium heat for a few minutes, stirring regularly until tender.Chop the onion and add it to your skillet.

Tofu. Orange Poppy Seed Muffins. Do you have one of those recipes that have been passed around from generation to generation or from friend to friend? I have several of these, some of which are just handwritten scribbles on a piece of paper. That’s the origins of today’s recipe. The scrap of paper read, “Lemon Poppyseed Muffins.” One glance at the ingredients and I knew immediately this little recipe was ripe for a makeover. I removed the butter, milk, and eggs and replaced them with vegan substitutes. And then I decided to go for something a little different. Orange Poppy Seed Muffins! Orange Poppy Seed Muffins Ingredients Muffins ½ cup dairy-free margarine¾ cup sugar½ cup soy buttermilk (soymilk combined with 2 teaspoons of apple cider vinegar)Zest of one orange1 cup vegan sour cream1 teaspoon vanilla2 cups all-purpose flour1.5 tablespoons poppy seeds½ teaspoon salt2 teaspoons baking powder½ teaspoon baking soda Orange Glaze ½ cup powdered sugar2 tablespoons fresh orange juice Preparation.

Cupcake Cones. Spring is finally upon us! Birds are singing, flowers are in bloom and the temperature is climbing past jacket stage and heading into shorts and flip flops territory. As for me, I've got one thing on my mind. Ice cream! Everything is better when you're holding an ice cream cone in your hand. Having a picnic in the park? Sounds nice. These ice cream cones are filled with rich, chocolate cake and topped with a swirly cream cheese frosting. Cupcake Cones Ingredients 1.5 cups all-purpose flour1 cup vegan refined sugar1/4 cup plus 2 tablespoons unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon salt1/4 cup plus 2 tablespoons vegetable oil1 teaspoon almond extract1 teaspoon distilled white vinegar1/2 cup coffee, brewed and cooled1/2 cup water1 cup vegan cream cheese, softened (I used Tofutti Better Than Cream Cheese)1 cup Earth Balance Organic Buttery Spread, softened1 teaspoon vanilla extract6 cups vegan confectioners’ sugar Preparation Notes.

Walnut-Crusted Artichoke Hearts. Considering my Italian heritage, I admit that I may be partial to Italian cuisine. After all, I was raised with the fragrance of fresh basil perfuming the air and the music of thick rich tomato sauce simmering on the stove. When my grandparents came to America from “the old country,” they brought with them an appreciation of fresh ingredients and food prepared from scratch. Bread and pasta were always homemade. Vegetables were grown in the backyard garden. When I finally traveled to Italy myself, I witnessed firsthand how simply prepared fresh produce remains an important part of Italian cuisine. Take artichokes, for example. When fresh artichokes are unavailable, I use frozen or canned in recipes, often pairing them with walnuts. First, I make a thick batter with finely ground walnuts.

This recipe works well with cooked frozen artichoke hearts or canned or marinated artichoke hearts. Walnut-Crusted Artichoke Hearts Ingredients Preparation Artichoke. Creamy Chocolate Torte. Swedish Vegan Chocolate Balls. Artichoke Paella. Happy Herbivore’s Plastic-Free, Oil-Free Mexican Frittata. Getting Creative with Nut Milks. Spring Salad Throwdown! Cooking with Seasonal Vegetables: Spinach. A Decadent Brunch without Eggs.

Daily Fuel For the Vegan Athlete. Vegan and Grainfree Passover Macaroons. Gluten-Free Blueberry Apple Pie Cake. Raspberry Jam Spelt Crumb Bars. Tempeh Picatta. The Low-Down On Veganizing Popular Baked Goods. Quick & Cheesy Uncheese Sauce. Chocolate Truffles: A Perfect Vegan Valentine Recipe. Corn Dog Cornbread & Baby Bella n’ Basil Pita Pizza. Walnut, Squash and Apple Bread. Muhammara Spread. DIY Almond Milk. Redefining Traditions — Quinoa-Stuffed Thanksgiving Squash Recipe. Chocolate Chunk Cookies. Super-Thick Strawberry Shake. Green Tea and Mango Sandwiches. Homemade, Veggie-Full Ground “Meat” Sweet Potato Pancakes With Cinnamon Maple Sage Butter. Banana Watermelon Seed Muffins.

Nanaimo Bars. Roasted Red Pepper Hummus. Vegan Lasagna. Breakfast Poha (Flattened Rice Flakes Cooked with Veggies and Nuts) Cashew Cream Cups. Chocolate Tart. Zucchini Blueberry Muffins. Lentil Crusted Tofu with Awesome Dipping Sauce. Raw Harvest Soup. Carrot-Apple Muffins. Vegan Green Eggs (and Ham) Vegan Student Eating 101: Breakfast Options. Fregula with Butternut Squash and Sage. Coconut Macadamia Blondie Pie. Eggplant Burger. Raw Caramel Apple Pie. Herbed Chickpea and Sesame Crackers. Greek Nachos. Coco-NO-Chick Pasta. Breakfast Blueberry Chia Pudding.