More About MADDY_AVENA
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Recipes I've Shared:
If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!
ADAPTED FROM VEGNEWS.COM: I changed the recipe, adding 50% more melted chocolate as a swirl along with 2 Tbsp of peanut butter, also swirled in. Original recipe had too little of a chocolaty taste and too much taste of the cream "cheese".
Vegetarian Times Recipe
I made it exactly as ingredients dictated. NI is correct for the recipe on the webpage
pecans, apples, tomatoes and scallions fill this salad with many different tastes. 1 Tbsp Miso balsamic dressing tops it
from theppk.com recipe page
This moist, slightly sweet, dark bread is a snap to make. The cornmeal gives it a lovely grainy texture. This bread proves once again that eggs are completely superfluous to most baked goods. All hail baking soda and vinegar!
Spicy vegan sausage scrambled with veggies and "egg like" silken tofu satisfy a spicy, eggy craving
This sauce uses an ancient technique of adding stale bread to roasted tomatoes, onions and garlic to create a thick, creamy texture, negating the need to peel the tomatoes: this is a delicious twist on your regular tomato sauce
Olive oil and Earthbalance, Sage, salt and pepper. Delicious!
this is an adaptation from fatfreevegan blog which she adapted from another recipe. To find these go to fatfreevegan.com and type in Seitan Ribz
Not low calorie. Sinfully, veganly delicioius
a nice way to take maca powder; blending it up with Dagoba hot cocoa, unsweetened frozen blueberries and light soy milk
..because the ones in the SP database are so not accurate for salt content!
Wonderfuly rich, warming, vegan, winter soup
Lots of other things stretch out this guacamole into more of a side salad/dip. This is a personal serving size. Multiply as needed
Rich and dense, sweet and spicy, this low fat and vegan alternative to traditional Pumpkin Pie will leave you satisfied
total comfort food
Easy, creamy soup with a protein punch
This is a variation of a sparkpeople-posted recipe by AZIEBART, subbing 1/3 butternut squash for 1/3 of the Sweet Potato, doubling the peanut butter and cutting the quantity down to 4 servings
this is the tasty base for Veggie Burgers
Add whatever protein you'd like: Seitan, vegan sausages, tofu, beans. This is the base. Get 100% of your B vitamins at breakfast!
More of the summer garden in a bowl
This is a flavor sensation!
Good for replacing electrolytes on a fasting day
Using up Italian Red Lentils in Separate Recipe
five spice powder and coconut milk blend in harmony in this dish
This is not weightloss food! Rich, decadent, delicious and vegan
Using Kalamata olives instead of Parmesan, lends that sharp taste and stays Vegan
Influenced by Vegan Italiano by Donna Klein
recipe influenced by Vegan Italiano by Donna Klein
Another recipe influenced by Vegan Italiano
It's finally basil in the garden season!
An adaption from Isa's recipe on theppk.com
Vegan mock whatever salad.
Perfect meal or dessert for a hot summer day
Another ode to Donna Klein. This is a side dish turned into a complete meal
cut much of the fat out by using only 2tsp olive oil and a combo of frying and baking
Note: NI does NOT include the cilantro pesto. That is a separate recipe.
It is the peak of cilantro season here in N. CA. Cilantro pesto is delicious!
This recipe uses egg whites in place of whole eggs and is a fiesta of color and flavor!
Adapted from The Mediterranean Vegan Kitchen
This is NOT a vegan recipe if you use the Quorn grounds. Sub a vegan protein source if desired
My Chard is starting to bolt...it's the .let's get creative with Chard. season
This is my own revision of a Donna Klein recipe from The Mediterranean Vegan Kitchen, my favorite cookbook. I have omitted the olive oil completely and therefore slimmed it down quite a bit.
From the Mediterranean Vegan Kitchen by Donna Klein
So Yummy! You can skip the burgers and just eat as is.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
A pizza with fresh ciabatta dough and shredded parmesan instead of mozzerella makes it calorie-friendly
By using Spectrum EVOO spray, and cutting back on the cheese, this dish is pretty rich for the calories
revised to sub egg whites for whole eggs. Lighter, 0 cholesterol
NI is for 2 rolls per serving
Rich, creamy rice studded with healthy squash and greens make a hearty side dish or a vegetarian entree.
Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant
Recipes I've Rated:
- Quinoa-Sweet Potato Casserole
- Red lentils with Acini de Pepe
- Seitan Chorizo
- The Grit - Thai Coconut Soup
- Vegan Lentil, Rice and Tofu Loaf (1950s Meatl Loaf brought to 2010s)
- Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
- Flour Tortillas - Vegan
- Vegan Spanish Salad
- Israeli Salad
- Vegan Mousakka
- Vegan "Chicken" Salad
- SacredWaters' Black bean, tomato & Pumpkin soup
- Mud Pie [ vegan chocolate cake]