Stuffed French Toast
My mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese….
Rosemary Roasted Almonds
My neighbor brought these over the other night and I loved them! There are so many reasons to eat almonds: vitamin E, protein, zinc, iron, and monounsaturated fats. They make the ideal snack because just a handful will satisfy your hunger in between meals. The recipe calls for 2 cups of almonds, but I had…
Hash Brown Casserole 2
No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I’ll also add 1/2 cup of nutritional yeast…
Quick Apple Crisp
Just like grandma’s…okay, maybe not, but damn close! Great with a scoop of soy ice cream. Prep time was only about 15-20 mins–even with peeling the apples. INGREDIENTS: 5 Grannie Smith apples, peeled, cored, and cut into 1/4″ slices 1/2 C maple syrup 1 Tbs lemon juice 1 tsp ground cinnamon, divided 1/2 C all-purpose…
Green Tea Rice with Lemon, Snowpeas and Tofu
Sushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls. INGREDIENTS: 3 C water 4 green tea bags 1-1/2 C white sushi rice 2 Tbs…
Hash Brown Casserole
There so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for…
Potato-and-Artichoke-Stuffed Portobello Mushrooms
Oh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold. INGREDIENTS: 1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes) 1 Tbs vegan margarine, like Earth Balance 2 Tbs nutritional yeast Salt and ground black pepper 1-1/2 C canned or cooked frozen artichoke hearts, finely diced…
Taco Salad
This is a light and easy meal that only takes about 10 mins to pull together. I’m loving these Meatless Ground Crumbles from Boca! They are perfect for this meal. If you don’t have taco seasoning, it’s easy to make your own–below is a recipe. INGREDIENTS: 1 pkg (12 oz) Boca Meatless Ground Crumbles, cooked…
Risotto with Oyster Mushrooms, Leeks and Peas
This risotto from The Kind Diet, definitely takes some time to prepare, but is well worth it. I don’t recommend making this for a side dish unless the main meal is fast, easy with little hands-on time. Otherwise, this makes a great main dish served with garlic bread or toast. INGREDIENTS: 3 Tbs olive oil…
Spicy Sweet Potato Hash
This recipe, from Vegan Planet, is great for leftover sweet potatoes, but if you don’t have any, it’s certainly easy enough to make this recipe. Just peel and dice 2 medium sweet potatoes, layer onto a lightly oiled baking sheet and cook for 15-20 mins at 375. You can also serve this hash in a flour tortilla…
- « Previous Page
- 1
- …
- 67
- 68
- 69
- 70
- 71
- …
- 77
- Next Page »
