Lots of legumes and seasonings make this chili as delicious as it is easy to make.
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Mac and Cheeze Stuffed Acorn Squash
No nuts in this recipe, and all of its deliciousness is derived from plant power
Mom’s Creamy Cauliflower Soup
So simple, so delicious. You can't beat yummy, easy, and healthy, so let's get cooking!
Oat-chata from OATrageous Oatmeals
Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served over ice.
Mom’s Magical Vegan Blueberry Pancakes
My mom has been cooking low fat vegan for years, and she's an amazing cook. This is one of her signature creations.
The creaminess of the sauce and filling contrast nicely with the slight crunch of the “noodles” in this low-fat, low-carb version of lasagna.
Okay, here comes the beauty of the pressure cooker. If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft.
This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great.
2 tsp water
1 cup celery…
The vegan equivalent of chicken soup!
This stew combines white beans, butternut squash, and kale with fresh basil for a hearty and flavorful one-pot meal.
An experiment that went right! This got the thumbs-up from two meat eaters.–tortugita718
Find out what happens when chickpeas and quinoa become a little too familiar. Plus a mouthwatering recipe for dry-spiced chickpeas combined with broccoli, carrots, and a lite tahini sauce.
This recipe is for those finding it difficult to maintain a plant-based diet because they miss their traditional breakfast proteins and sandwiches with that other patty. And it’s for those who have their Doc screaming, ‘no more sausage!’. –Scott
Instead of a smoothie, get your greens and fruit in this very tasty and fruity vegan spinach salad.
Serve this delicious hash for breakfast or make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito.
An easy fat-free soy-free and gluten-free recipe that almost cooks itself! Nourishing butternut squash and bean add a punch to your favorite Mexican dishes.
This is my standard all around bread recipe now. Sliced in half and toasted makes a perfect crunchy ‘cracker’. –Artscotnet
- Chickpea Omelet MixI’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like. So a few weeks ago, I […]
- Vegan Carob Pistachio Dessert “Salami”We vegan cooks like to pride ourselves on how creative it is to be a vegan in the kitchen, recreating traditional standard meals with healthier ingredients. We love to get things to look like “the real thing” too. Some of my favorite treatments of this kind in the vegan blogging world are things like vegan […]