Vegan Recipes (Most Popular)
From La Dolce Vegan
By
Sarah Kramer
Cooking miso will destroy its healthy, so avoid boiling it by stirring it into the dish the last few minutes before stirring
This is a great alternative to Almond milk for those of us who choose not to consume dairy products. It's delicious and creamy!
Inspired by Abeeba the Krazy Kracker lady on you tube and KrazyKrackerLady.com I decided to try mixing up some crazy crackers of my own. I created this recipe because I'm allergic to carrots which so many people put into crackers. So I replaced them with the parsnip and beet combo and I like it! These go in the dehydrator, but if you do not have one, you can make them on a silicone baking mat or on any glass bake ware in your oven at the lowest temp you can set it. If you wish to make them the "RAW Foodist" way and do not have a dehydrator, then use tin foil crumpled up and placed in the side of the oven door to prop it open about an inch, to let some of the heat out. This will definitely use more energy. The idea being, if the food is prepared below 118 degrees, it's nutrients will remain intact and at their most digestible state so your body can use it most easily (in my understanding) I have also cooked them at 170, the lowest my oven will go, and they are delicious, but not quite as flavorful as in the dehydrator.
Yeast bread does not have to be hard, messy or time consuming. Whether you are a busy mom with toddlers, or a 2 income family with teenagers, you can put this whole grain, heart healthy, low fat bread on your table in less than 2 hours, and with no kneading and no messy kitchen. Try this bread out on your family - but beware, you might have to fit it into your daily schedule when they polish off a loaf every day!
Original recipe from Heidi Swanson, http://www.101cookbooks.com/archives/easy-
little-bread-recipe.html
Vegan "egg" patties for breakfast sandwiches or "egg" mcmuffins. Based off of the omelet recipe in Vegan Brunch by Isa Chandra Moskowitz.
This tastes like dessert but is actually a protein shake in disguise. Basically just a fun way for me to bump up my protein. Esp. on weight lifting days when i'm already drinking one protein powder shake, this makes for nice variety.
Plus it's tasty.
This is my favorite comfort food breakfast when i'm sick and/or it's cold and nasty outside. Plus it's a great way to use up leftover rice.
Can easily be doubled, tripled, etc.
Recipe from "eat, drink & be vegan" by Dreena Burton.
Delicious vegan soup
HEALTHY PEACH CRISP IS AN EASY, GLUTEN-FREE DESSERT RECIPE USING OATS, ALMOND FLOUR, AND FRESH PEACHES.
This chili is to support a whole foods, plant-based (WFPB) lifestyle. Serve over rice, or a bowl of lettuce. Can be made vegan if you use vegan certified chili and taco seasoning mixes.
Add Salt & Pepper to taste throughout stages of cooking. At the last stage add either Italian Seasoning or Dill Weed or both! It really is SO good...
Delicious and simple homemade instant oatmeal; dairy free, gluten free and sugar free!