Vegan Recipes (Most Popular)
Simple and tasty little balls to have after a work-out or to satisfy a sweet craving.
Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad. Use pure wild rice, not a blend of wild and brown rice.
a work in progress....
no need prep TVP in advance. it absorbs cooking liquids and spices.
Super quick and easy! Absolutely delicious and stays good for a long, long time! Also works well as a marinade!
The flavor of chorizo and posole with all veggie ingredients! Plus the nutritional and color boost of kale!!
A high fiber, high protein vegan taco filling that will fill you up and keep you from being hungry all morning!
Celebrate summer with this quick casserole made with zucchini, herb, cheese, and rice.
I have been looking for a hummus with no lemon and I decided to make one. It is so good on sandwhiches or as a dip, a little garlicy though (beware) :)
A scrumptious quick healthy vegan sponge cake that is sure to delight anyone who loves cake!
1. Preheat the oven to 180oC/350F/Gas 4
2. Grease and line a 20cm/8 inch loose bottom cake tin
3. Mix the flour, sugar, baking powder, salt and pistachios thoroughly
4. Mix the vegetable oil, lemon juice, and water together and mix into the dry ingredients. Stir in the lemon and orange zest.
5. Pour into the cake tin and bake for 35-40 minutes until golden and risen
6. Puncture the cake with a skewer and drizzle the maple syrup over. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack to finish cooling - be careful when handling the cake as it is delicate.
7. When cool, make the icing by mixing the lemon juice to the icing sugar, gradually, until you have a smooth, spreadable and slightly runny icing (you might not need all the lemon juice). Use a spatula or palette knife to spread over the top of the cake. Sprinkle the chopped pistachios on top and decorate with orange segments if desired.