Vegan Recipes (Most Popular)
These are inspired by Travelnista's Lemon Tarts didn't have any Walnuts so I used Cashew's instead and added some lime juice and agave.
This is a classic vegetarian Indian dish adapted from a Madhur Jaffrey recipe by Zeke Koch on recipezaar. Yum -- and so healthy.
This has no eggs or mayo so is great for picnics and cookouts since it doesn't have to be refrigerated. We make it the day before to really meld the flavor. Great-Grandfather Bornkessel, a waiter, brought this recipe with him when he left Germany, worked in Switzerland then came to USA. Super high in potassium if you are restricted be careful.
There are quite a few versions of this recipe on here, but here is the one we make. Adapted from Chow Vegan website.
From one of my mom's old international cookbooks, this is a great sweet and savoury condiment for everything from fish to chicken or rice! Serving size is 2 tbsp, recipe makes about 2 1/2 cups.
My co-worker just told me about this spritzer and I thought I would share it since I love the cucumber/mint water my facial salon offers.
Here's to feeling like we are having a spa day.
I got this recipe from my sister, and it is wonderful. It can be made the traditional way, but it also works well in a bread machine. It makes one standard size (roughly 8"X4" or slightly larger) loaf.
If you don't have vital wheat gluten, substitute more flour. The texture will not be quite as good, but it will work and tastes fine.
My husband is salt sensitive, so I do not add salt. The original recipe called for 2 heaping teaspoons salt, which I think is excessive anyway, but add some if you like.
I use bulk yeast. If you use the packets, two of them equal about 4.5 teaspoons yeast.
Most of the prep time is the rise time. You need to be around to check on it, but you can do other things.
Delicious low fat vegan version of this ever popular Greek dish. Delicious served with a crisp green salad and a few black Olives! The tomato sauce makes enough for two dishes, I usually freeze the other half. The Nutritional information is calculated for the whole amount of tomato sauce - not sure what it would be using the amount for this recipe - but it's less.
One of my Christmas day special treats for dinner. I allowed myself to indulge in expensive, fresh produce for all my favorites. This is a version of sauteed sugar snap peas, using minimal fats and replacing the normal butter with olive oil and butter flavored non-stick spray.
This is set up for dried beans. To use canned beans use 3.5 cups of kidney beans and 3.5 cups garbanzo beans.
I only need to feed me and my husband, so I end up with days worth of left overs. My favorite thing to do with the left overs is to put them in an ovenproof dish and directly cover with cornbread dough, then bake according to the box.
When asked to bring a dish to a picnic, I always bring this so I know there's at least one dish I won't feel guilty about eating!
