Fatfree Vegan Recipes My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1/2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1/2 Block Extra Firm Tofu1 Cup Chopped Onion1/2 Cup Chopped Green Pepper1/2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3/4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1/4 Teaspoon Thyme1/4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1/2 Teaspoon Salt1 Teaspoon Sugar1/2 Teaspoon Garlic Salt1/4 Teaspoon Onion Salt1/4 Teaspoon Dried Mustard Directions Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. In a food processor chop oats for 5 quick pulses. Drain tofu well and press with hands until all excess water comes out.
Vegan Recipes by Angela Liddon | Oh She Glows Top 13 Vegan Recipes of 2013 PETA People for the Ethical Treatment of Animals Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way. Top 13 Vegan Recipes of 2013! More Sharing Services Share on email Written by Vanessa Cunningham | December 26, 2013 The year 2013 was packed with lots of delicious cruelty-free vegan recipes. Baked and Breaded Avocado Bites Chef Chloe’s Tiramisù Pancakes Vegan Caprese Mac and Cheese Homemade Polenta With Mushroom Marinara Sauce Ultimate Sriracha Veggie Burger Baked Onion Rings The Easiest Vegan Cinnamon Roll Recipe Ever Fire-Roasted Corn Chowder With Sriracha Mary McCartney Yummy Spicy Rice Noodles Simple Stuffed Bell Peppers Chipotle Sweet Potato Skins An Instant Classic: Vegan Lasagne Although 2013 is ending, we’ve got some great ideas for how to wow your taste buds in 2014! More Sharing Services Share on emailDonate Now Related Posts Commenting is closed. Connect With PETA Submit In This Section Vegan Recipes Recent View More Subscribe to RSS Feed Popular Week
Vegan Action Egg and Dairy-Free Baking Ever found yourself confused or in need of more information when it comes to Egg and Dairy-Free Baking? Well look no further–this is just the page for you. Filled with tons of information intended to calm your allergen-free baking nerves, sit down with a cup of coffee and browse the various articles and enjoy what you are reading! Sometimes it’s a matter of exposing yourself to new recipes and ideas to get a feel for the creativity behind eating dairy-free. Uncracking the mystery of Egg Substitutions can be a bit overwhelming. Stick around–the next topic is coming up.
Spinach Avocado Stuffed Portobellos The other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos. Then it dawned on me. That’s when I found this. So, I made my own vegan version. I must say that this recipe tastes delicious with either the large portobellos or small baby bellos or both. To start, you’re going to brush the caps and rims of your ‘shrooms with a little extra virgin olive oil. Next, you’re going to roast them in a hot oven at 450 degrees Fahrenheit. Next, you’re going to make your filling, spoon it into your mushrooms, and sprinkle with some sliced almonds. Don’t forget the entree: Mushroom Ravioli with Sun-dried tomato “Cream” Sauce Enjoy! Ingredients Note
Vegalicious Recipes - more than 600 delicious vegan and vegetarian recipes for compassionate people 25 Plant-Based Foods You Have to Try Before You Die Earlier this month, The Huffington Post published the article “25 Foods You Have To Eat Before You Die.” Now, a nice green smoothie can get my endorphins going pretty well, but that doesn’t mean that HuffPo’s mouth-watering pictures of meat and dairy dishes don’t look appetizing, even to this plant-powered eater. Lobster rolls and pimento cheese and tamales, oh my! The article’s food porn makes a pretty good case for its title. But, what if that article was re-written, only including plant-based dishes? 1. Veggie burgers don’t have to be skimpy; in fact, they can even be ooey-gooey and greasy! 2. Get that Texas-style, charred brisket without the meat by smoking seitan. 3. This stuff is a cook’s secret weapon, as it gives a creamy, dairy-like texture to vegan dishes. 4. I can’t imagine going back to dairy milk now that almond milk has had a place in my fridge for the last five years. 5. If you like fried things, definitely try falafel. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Guacamole - Recipes over 2 years ago Guacamole doesn't have to be complicated. In fact. If you have left over guacamole, or you want to make it in advance, place plastic wrap directly on the surface of the guacamole and press out all the air. Serves 2 1 avocado 2 tablespoons finely diced onion 1 tablespoon tablespoon chopped cilantro Pinch of salt Squeeze of fresh lime juice Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Nutrition Info:
Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream - Vegalicious Recipes Yum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort. 1 lb. tofu 1/4 cup tamari or soy sauce 1/4 cup water to thin the marinade 1 lime or lemon pinch salt pinch garlic powder pinch ginger powder 1/2 cup flour, separated 1/2 cups panko bread crumbs 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain) light vegetable oil for frying light pinch of salt after cooking the tofu 1 large sweet ripe mango 1 canned pineapple ring 1/2 cup plain soy yogurt or soy cream cheese as Tofutti 3-4 tablespoons Thai Chili Sauce 1/2 jalapeno (optional) small pinch salt Drain and lightly pat the tofu dry. Cut into large bite sized cubes. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour. Meanwhile, make the mango chili cream. Slice the mango and discard the seed. Peel the slices, and place in a blender or food processor. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
mini pumpkin empanadas | vegan spelt crust - what's cooking good looking - a healthy, seasonal, tasty food and recipe journal As a kid, if you would have asked me where (edible) pumpkin came from, without hesitation I would answer: from a can. The thought of chopping up a pumpkin for anything other than decoration and recreation would have baffled me. I always thought that "real" pumpkins were for carving, and canned pumpkin was for eating. Because of this childhood confusion, I still feel a little weird about buying a pumpkin at the grocery store, chopping it into pieces, and roasting it in the oven. Not to mention, lugging it around new york city with me. Awkward. The other day I went to the store to buy a pumpkin for cooking purposes. If I was going to make the effort to carry a several pound pumpkin home, I wanted to have pumpkin leftovers for days. I purchased my big orange pumpkin, and several small white ones (for decoration), and I was on my way home, arms stretched long around the pumpkin hoping, praying it doesn't drop and smash on the sidewalk into a million pieces. Okay, get a hold of yourself.
Green Food Beet Risotto with Horseradish and Dill Soy Yogurt - Vegalicious Recipes We enjoyed this mild but flavorful recipe for beet risotto last night. Both beets and risotto rice are very mild in flavor, so they are able to support the strong flavor of horseradish without it overpowering the flavors. The creamy dill soy yogurt brought both a creamy flavor and smooth texture to the meal. Serving Size: 4 Ingredients: 8 med. beets1 lg. red onion, finely chopped2 tablespoons olive oil1 clove garlic, minced1 cup risotto rice1/2 cup dry wine (rd or white)2 cups vegetable stock2 generous tsp. horseradish2 tablespoons nutritional yeastpinch cayennesalt ad pepper to taste for the dill soy yogurt: 1/2 cup soy yogurtpinch saltsplash lemon juice4-5 sprigs fresh dill, minced Directions: Wash and peel the beets.Cook the beets according to your preference. Notes: Inspired by