Vegan Recipes (Most Popular)
This recipe is an adaptation of a recipe from Everday Food (Martha Stewart Publication). It has been adapted to be vegan and a bit healthier. It is delicious, warming, and surprisingly easy.
The fresh, slightly sweet taste of parsnips doesn't need too much spicing up; the green onions add just enough subtle bite.
These are really fast and yummy. The jalapeno and red pepper make the fritters colorful and add just a little spice. If you don't have a red bell pepper laying around, just leave it out. Serve with salsa or as a breakfast side in place of potatoes. A cast-iron skillet works best for even frying.
http://www.fatfreevegan.com/beans/bean_veg
_chili.shtml
Made 6 1/2 cups. 1 cup servings.
Vegan Dad rocks!!
http://vegandad.blogspot.com/2008/
06/veggie-lunch-meat.html
I put that it's 10 servings, but I don't actually know yet because I've never made it before. Sorry if this makes your life a calculating mess :)
From Isa Chandra Moskowitz' "Vegan with a Vengeance".
Calculated using Silk DHA enhanced. Recipe is calculated as 1 serving - divide as you need (the book says 6 6-7" or 10 4" pancakes but I make them into about 27 pancakes for my 2 year old:)
P.31 of VwaV
Recipe adapted from Stop the Clock! Cooking: Defy Aging - Eat the Foods You Love by Cheryl Forberg RD
I made my own dressing with honey, dijon mustard, white wine vinegar and soy sauce. I used Bragg's Liquid Aminos, which tastes like soy sauce but is so low in sodium. It is made from fermented soy beans.
adapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants
A tasty, healthy and filling vegan dish. Fat can be reduced by using cooking spray instead of oil. Salt can be omitted if you prefer, but taste is a little less intense that way. This is spicy, but not hot.
NB All measures are Australian - 1 cup = 250 ML, 1 teaspoon = 5mL, 1 tablespoon - 20 mL.
This is a really quick and easy warm or cool salad. Keeps well in the fridge for a day or two. Good for picnics and potlucks. Vegetables, seeds and dried fruit can be adapted to what you have on hand. It's also quite nice to toss some baby spinach or rocket (arugula) through.
This cake can be made with pantry items (i.e. no eggs or butter necessary). Good for those on a budget! Nutrition information includes regular sugar, and butter for the icing. You can decrease the calorie content (and make the cake vegan) by leaving out the butter from the icing. You could also use splenda in the cake instead of sugar (but not in the icing). Makes a 20cm cake, which slices into 8.
NB Australian cup and spoon measures.
This is my homemade, cheaper and healthier version of Starbuck's Chai Tea Latte