Vegan Recipes (Most Popular)
Delicious way to use collards from the farmer's market! Adapted from the Post Punk Kitchen.
Similar to a recipe from Cooking Light, but made with 8 oz of noodles and a mix of spinach and edamame.
Beans and vegetables make a hearty, comforting soup great for chilly days or when you feel under the weather.
Vegetable soups can be boring. Some people make them better by serving them with rice or over torn up non-sweetened corn bread. Adding tortilla chips is like crackers, but it adds a little crunch, too. Yes, the sodium is a bit high, but that is soup. Help me if there is another way to reduce this and keep the flavor that is not completly chemical. Some ingredients are specific brands that I love, but you can subsitute per your personal taste.
I am trying to take refined sugar out of my diet. I have replaced it with either brown rice syrup or agave syrup in many of my recipes. Brown rice syrup is less sweet, while agave is sweeter then sugar, therefore it needs to be cut back.
2 servings; 23 grams reported fiber per serving -- x 4 calories per gram SUBTRACTED FROM THE TOTAL COUNT 92 cal less per serving if made in a juicer
Iced coffee protein drink. Great for WLS! You can switch it to chocolate flavor by adding chocolate protein powder instead of vanilla.
Just another one of my many smoothie concotions. This recipe and more at VeganAmore blog at rockinveganin2011.blogspot.com
When I had this at my friend's house, I was certain it had heavy cream in it. To my surprise, she used cashews! And it has only 137 calories in a one cup serving. You won't believe your taste buds!