Vegan Recipes (Most Popular)
This is adapted from the first (I think) Hungry Girl book. Although there are other recipes for squash fries in the Sparkrecipes database, I like the level of detail that Ms. Lillien provides. I did, however, adjust the serving size because I don't think I can eat 10 ounces of fries in one sitting.
This is named after the cow who escaped a slaughterhouse and now lives at a rescue facility. Very tasty! The vegan recipe that is.
Basic veggies that can be manipulated for different style cuisines - like thai, chinese or just plain over brown rice.
Ligurian-style focaccia flatbread made with nutritious chickpea (besan) flour. Recipe adapted from VegNews, Sept+Oct 2009 issue, page 64-65. Olives and sun-dried tomatoes omitted here for their sodium content.
One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings.
Adapted from The Vegan Table by Colleen Patrick-Goudreau, this is a delicious vegetable dish that anyone will enjoy. The original called for tamari and rice vinegar, but I used Bragg Liquid Aminos and white balsamic vinegar instead. Serves 6.
***This is NOT my recipe - I've taken it right off here, at SparkRecipes.com --- this is LILDINI's "Fool Proof" recipe. But the one on here has incorrect nutritional / serving information, and has never been up-dated... I wanted to re-do it so it'd be correct. I always double the recipe and save the left-overs, so I've used the doubled quantities below. NOT TRYING TO PLAGERISE!!!*** :)
This versatile spread isn't unlike hummus but uses pinto beans instead of the chickpea. Nutritional yeast adds a cheesy zip.
Hearty, healthy and delicious. Meat eaters love this too!!
A simple vegetable soup that is basically a FREE food! It would also be a 0 point food on the new Weight Watchers Points Plus program.
Using traditional seasonings for pepperoni and a fair amount of trial and error, we have discovered a close-enough-for-government-work vegetarian / vegan alternative to prefab "meatless pepperoni", which only has a measly two and a half servings per package.
I know some will want to cringe at the oil content, but, c'mahn, it's olive oil! When cooking with tofu, you really have to put some [fat] back into the works to get a good flavor and a decent amount of the oil will stay in the pan.
Prep time does not include the pressing time, the freezing and defrosting of the tofu, or the 6-8 hours of marinating because putting all of that into minutes would be absurd :p The reason for freezing and defrosting is that it produces a chewier, more "meaty" substance. Tofu can kept in the freezer for up to five months, so you can save time by cutting and freezing in advance.
Note: This turns out fairly spicy. If one is sensitive to spice or children are involved, halving the seasonings or omitting the black and red pepper will still produce a flavorful 'roni.