Baked Mac and Cheese
I made this recipe before and it was all right—I knew it had potential, so I made it again, but this time, I made a few changes and I really love how it turned out. The original recipe was just a little too dry for my taste but I’ll post that recipe with what changes…
“Bacon” and Water Chestnuts
This is one of my most favorite appetizers and is originally made with real bacon, but ick…no more! So I used tempeh bacon and Smart Bacon from Lifelight. I loved this alternative and I’m so excited that the appetizer that my mom makes every Christmas can be made vegan! INGREDIENTS: 2 cans whole water chestnuts,…
Zucchini Cakes with Herbed Cream Cheese
The zucchini cakes are from my new favorite cookbook, The Vegan Table (thanks, sis)! and they’re wonderful! You can shred the zucchini in the food processor, but I found just grating it with an upright cheese grater worked just fine. I made about 22 or so cakes, but you can easily make larger ones–up to…
Vegetable Chow Mein
This is a pretty quick dish to throw together and served with some vegetable spring rolls, it makes the perfect meal. I used buckwheat soba and chow mein noodles from O’Hana House—fully cooked and vegan. They come with two 6-oz packages, so I combined one of each variety. They only boil for about 2 minutes…
Feast On This!
So You Call Yourself an Environmentalist, huh? Well, do you? What constitutes having that coveted, sought-after title? Is it recycling every week? Driving a hybrid? Unplugging all your appliances when not in use? Being a vegan? Many people believe that being a vegan is a prerequisite–World Watch did after all, conclude last year, that meat…
Red Velvet Cake
Okay, this cake could have been one of the most amazing vegan desserts ever. . . if I hadn’t of screwed it up. Really, it was all my fault. Apparently, I didn’t know the difference between 2-1/2 cups and say. . . 4 cups. Of the dry ingredients. What was I thinking? I wasn’t. Got…
Avocado & Cranberry Mustard Turkey Wraps with Sweet Potato Fries
This is a simple and quick meal and I love the Cranberry-Mustard sauce–perfect for any sandwich or wrap. INGREDIENTS: Wraps: 1/2 C Dijon mustard 1/2 C cranberry sauce 6 wraps or tortillas 12 slices Smart Deli turkey 6 slices vegan chese 3 ripe avocados, peeled, pitted and sliced lengthwise (I think 1-2 avocados is plenty)…
Portobello Tacos with Salsa Verde
This recipe from Vegetarian Times serves 6–easily. The salsa verde–at least 10! It makes a lot of sauce, so next time I’ll probably halve the recipe for that. I also found the sauce a bit bland, so I added a bit more salt. The original recipe is for grilled portobellos, but I decided to saute…
Bowties with Homemade Lemony-Basil Pesto
I love pesto–just not how oily the jarred variety can be. I wanted to create my own version with my favorite ingredients and with less oil. This pesto has a fresh, earthy taste that is nothing like the jarred stuff! If you want a little more oil, I suggest swirling the pasta in some olive…
Chai Spice Cookies with Lemon “Buttercream” Frosting
Yum. Yep, these are delicious! Both the cookie and the frosting recipe is from 1000 Vegan Recipes, and I decided to combine the two. This is a crispy cookie, so my suggestion is to make them really thin if making a sandwich–otherwise, it’s a lot of cookie (which is what I learned). Or you can…
- « Previous Page
- 1
- …
- 64
- 65
- 66
- 67
- 68
- …
- 77
- Next Page »
