A delicious dish with an Italian flare, these eggplant rollups will warm your heart and soul! – Alina
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Southern Grits and Greens Casserole
Inspired by a sassy Southern romance novel, this casserole is sinfully good, yet deliciously healthy.
Healthy Chocolate Frosting (Soy Free)
You'll never guess the secret ingredient in this creamy, dreamy chocolate frosting!
Homemade unsweetened soy yogurt
The options out in the world for plain, unsweetened soy yogurt are slim. And if you can find it, it’s usually pretty expensive. Luckily it’s easy to make at home.
Vegan “tuna” salad
This vegan tuna salad is one of our go to meals when we are feeling super hungry but don’t want to cook.
With moist cornbread topping and savory sauce, this pot pie pleases omnivores and vegans alike.
This triple lentil and cauliflower soup is oil-free, packed with nutrition and fiber, and can easily become the next staple food on your dinner table! It’s quick to put together and may just give you a reason to clear your pantry from those handfuls of leftover dried lentils. ~ Alina
This vegan pizza is topped with a “cheese” sauce made from healthy whole food ingredients. Delicious!
Chock-full of fruits and vegetables, this low-fat cake tastes great, stays very moist, and is even tastier the next day.
Lots of legumes and seasonings make this chili as delicious as it is easy to make.
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.
- Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group […]
- It Takes a Vegan Village: A Compendium of Quick Vegan Ice CreamsIf you’re as old as I am, you might have the memory of hanging out on a front porch on a sweltering summer day waiting for the ice cream truck to round the corner. The desultory arguments about how to spell “supercalifragilisticexpialidocious” would melt in a milisecond as we all hit the pavement at top […]